Raramente si incontrano posti come Panecotto: luogo in cui si dà valore al lavoro di disabili e rifugiati scappati dalle loro terre, attraverso una cucina etica che racconta il patrimonio enogastronomico materano con prodotti di filiera corta e agricoltura sociale. Lo trovate nel cuore del centro storico, all’interno di un’antica abitazione rupestre scavata nella roccia di tufo allestita in modo sobrio e curato. Tra i piatti nel menu – dove non vi è nessun primo – potete scegliere, appunto, il “panecotto” (da provare quello con pane di Matera ricoperto da fave, cicoria, caciocavallo e peperone crusco sbriciolato), la tipica “cialledda” (un’insalata di pane con pomodorini, mozzarella, sedano, rucola, origano, cipolla, limone e olio della Basilicata) o zuppe della tradizione contadina. Si chiude con golosi dolci fatti in casa. Carta dei vini breve e giustamente territoriale.
It is rare to find a place like Panecotto. It is a place where importance is given to the work of the disabled and refugees who have escaped their homelands. This is done through an ethnic cuisine which recounts Matera’s enogastronomic patrimony and by using products from a short supply chain and social agriculture. It can be found in the heart of the historic center inside an antique rock dwelling dug out of the tuff rock and decorated in a sober and well-kept manner. Among the dishes on the menu – which does not include any pasta dishes – you can choose the “panecotto” (we recommend the one with bread from Matera, covered in fava beans, chicory, caciocavallo cheese and crumbled bell pepper crusco), the typical “cialledda” (a salad of bread with cherry tomatoes, mozzarella, celery, arugula, oregano, onion, lemon and oil from Basilicata) or traditional farmer’s soups. The meal is closed with excellent house-made desserts. The wine list is short and, quite rightly, includes wines from the local territory.
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