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The New York Times magazine

Il Forno di Gennaro In 1960, this fourth-generation bakery moved from the Sassi to its current sleek and modern space in Matera’s new town, but it never strayed from the time-honored wood-fired technique. Customers can sample the still-warm loaves while they watch the staff knead and shape the dough, or take some to go-the tomato-studded focaccia and savory pies make perfect picnic fare.

The New York Times Magazine
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