Named after an ancient city and the province of its origin, pane di Matera is a country-style sourdough bread made with semolina dough, natural yeast, salt, and water. Due to special kneading methods and the use of a local wheat variety called Senatore Cappelli, the unusually-shaped Matera bread will stay fresh for up to a week or sometimes even longer, keeping its unmistakable flavor and aroma.