{"title":"Bontà Lucane","description":"\u003ch2 id=\"speakable-headline\"\u003eBontà Lucane, crispy savory biscuits from Matera\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eSavory biscuits from Bontà Lucane are flat, thinly baked pastries from the Southern Italian region of Basilicata, light and crispy to the bite. The name alludes to Lucania, the region's name in antiquity, and the goodness of its land.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eBontà Lucane\u003c\/strong\u003e stands for Italian \u003ca href=\"\/en\/collections\/salzgebaeck\"\u003esavory biscuits\u003c\/a\u003e from Matera, one of the oldest cities in the world, whose historic old town districts carved into the rock have been a UNESCO World Heritage site since 1993. Here, the Moliterni family bakes crispy focaccine, crackers, and bruschettine, oven-baked and seasoned with Mediterranean herbs.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Nonna Maria’s bakery in the Sassi\u003c\/h3\u003e\n\u003cp\u003eIt all began with Nonna Maria, who ran a small bakery in the Sassi di Matera, the residential neighborhoods carved into the rock. She supplied shepherds and field workers with fresh bread and focaccia. When the farmers were drafted during the Second World War, she tinkered with a durable, crispy pastry – the progenitor of today’s focaccine crackers.\u003c\/p\u003e\n\u003cp\u003eEvening after evening, once the work was done, she went through her recipes. In the end, the dough was hard and dry enough to keep for a long time. Back then, the tomatoes and herbs were still placed on top of her focaccia made of flour, water, salt, oil, and yeast.\u003c\/p\u003e\n\u003cp\u003eOver generations, this idea grew into the family business Moliterni, which has remained true to its signature style to this day. Her grandson Paolo runs Bontà Lucane now.\u003c\/p\u003e\n\n\u003ch3\u003eWe chose the rosemary crackers\u003c\/h3\u003e\n\u003cp\u003eFrom Bontà Lucane, we have selected the \u003ca href=\"\/en\/products\/bonta-lucane-focaccine-al-rosmarino-200g\"\u003esavory rosemary biscuits\u003c\/a\u003e for you: flat crackers with dark herb flecks in the dough, packaged in a wine-red bag with a viewing window.\u003c\/p\u003e\n\u003cp\u003eWhat used to be on top in Nonna Maria’s time is now in the middle of the biscuit: the needle-like pieces are baked inside and provide the savory rosemary flavor. The pieces come out of the bag in colors ranging from light straw yellow to golden brown, uneven in size, with broken edges and fine baking bubbles on the matte surface.\u003c\/p\u003e\n\u003cp\u003eServe them in a bowl for the aperitivo, on an \u003ca href=\"\/en\/collections\/antipasti\"\u003eantipasti board\u003c\/a\u003e between cheese and salumi, or with a glass of wine in the evening. Place the bowl on the table, and the rest will take care of itself.\u003c\/p\u003e\n\n\u003ch3\u003eSlowly baked, using the quantities from back then\u003c\/h3\u003e\n\u003cp\u003eWhat makes the crackers crispy is the oven and the time they spend in it, slowly baked as the old tradition of the house dictates. This gives them their typical crunch.\u003c\/p\u003e\n\u003cp\u003eThe company cites flour made from select wheat varieties and extra virgin olive oil as raw materials, emphasizing that no preservatives or additives are included. \"Tradition in the age of technology\" is the motto the family applies to their work. This refers to the modern machines and the engineers who maintain them.\u003c\/p\u003e\n\n\u003ch3\u003eFrom Pancondito to chickpea flour biscuits\u003c\/h3\u003e\n\u003cp\u003eThe company organizes its baked goods into lines that differ in packaging and format – bags for some, boxes for La Fornaia, in addition to the smaller retail packs.\u003c\/p\u003e\n\u003cp\u003eFocaccine are available with olive oil, rosemary, black olives, and pizza seasoning. The bruschette come with garlic or pesto, the sfogliette with tomato and oregano, and the pancondito with Italian ham. Under the name Arte Sana, the company bakes with spelt flour and chia seeds, hemp flour with poppy seeds, and chickpea flour with a seed mix.\u003c\/p\u003e\n\u003cp\u003eWhat connects the lines is the dough, which rises naturally. The family has not changed the quantities or ingredients over the generations – savory baked goods for over thirty years.\u003c\/p\u003e\n\n\u003ch3\u003eBetween the cave city and the industrial estate\u003c\/h3\u003e\n\u003cp\u003eBaking no longer takes place in the alleys of the old town, but on Via I Maggio, where the Zona Paip, the industrial estate on the edge of Matera, begins.\u003c\/p\u003e\n\u003cp\u003eThe small bakery of the past has become a company whose products are found on shelves far outside of Italy. Those who wish to explore further will find the country in our \u003ca href=\"\/en\/collections\/italien\"\u003eItalian specialties\u003c\/a\u003e. And when the bag is empty, it has served its purpose.\u003c\/p\u003e\n","products":[{"product_id":"bonta-lucane-focaccine-al-rosmarino-200g","title":"Rosemary Focaccia Bites","description":"\u003ch2\u003eFocaccine al rosmarino – Savory pastry with rosemary\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eFocaccine al rosmarino\u003c\/strong\u003e from Bonà Lucane is a crispy, square savory pastry, similar to crackers, from Italy. The focaccine owe their typical spicy rosemary flavor to the pieces of rosemary needles incorporated into the dough. Since the focaccine are not fried but dried in large ovens, they contain only 16% fat. They are great for snacking with wine or beer, or as a side dish to cheese, cold cuts, or sausage. You can always have them at home, and thus, even with spontaneous visitors, you'll have a kind of bread substitute with these savory crackers.\u003c\/p\u003e\n\u003ch3\u003eBontà Lucane – Focaccine with rosemary\u003c\/h3\u003e\n\u003cp\u003eNonna Maria, the grandmother of Signor Paolo Moliterni, today's CEO, ran a small bakery in the heart of the old town called Sassi, where she got up at dawn to knead focaccia and bread for the farmers who were in the fields all day or the shepherds who were out with their flock. Nonna Maria only needed a few simple ingredients: flour, water, salt, extra virgin olive oil, yeast for the base, and tomatoes and herbs for seasoning. Paolo Moliterni wanted to make his grandmother's baking art last longer and developed a production method that made this possible. He had no idea that his invention would still be an important part of the success of his family business Moliterni over sixty years later.\u003c\/p\u003e\n\u003ch3\u003eBontà Lucane – baked in a wood-fired oven\u003c\/h3\u003e\n\u003cp\u003eIn southern Italy, people like to bake in large wood-fired ovens. That's why Basilicata is also home to aromatic savory pastries for aperitivo, as Bontà Lucane makes them. In addition to the square focaccine, wonderfully crispy taralli, small rings with extra virgin olive oil and white wine, and small double-baked bread slices, bruschettine as a base for tomatoes, pecorino, and Parma ham, are the specialties of the Italian family business.\u003c\/p\u003e","brand":"Bonta Lucane","offers":[{"title":"200 g","offer_id":53071212380494,"sku":"032VIA8777","price":3.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonta-lucane-focaccine-rosmarin.png?v=1791278268"},{"product_id":"bonta-lucane-focaccine-alla-pizza","title":"Pizza-flavored focaccine","description":"\u003ch2 id=\"speakable-headline\"\u003eFocaccine alla Pizza by Bontà Lucane, savory and seasoned\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eFocaccine alla Pizza by Bontà Lucane are crackers with tomato and oregano in the dough, baked until crispy with a dry crunch. They come into play when the evening begins and there is time to bridge the gap between arriving and the first course.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFocaccine alla Pizza\u003c\/strong\u003e are Italian pizza crackers from Matera in Basilicata, flat and cut into rectangles, rolled out thin. Bontà Lucane packages them in a 200-gram bag, which, once opened, finds its place among glasses, small bowls, and napkins as long as the conversation continues.\u003c\/p\u003e\n\n\u003ch3\u003eThe South tastes of oregano and tomato\u003c\/h3\u003e\n\u003cp\u003eIn this variety, Mediterranean seasoning means oregano and tomato, combined with the olive oil in the dough, underscored by the salty base note that accompanies savory snacks. Savory crackers with tomato and oregano – it is hard to describe what is baked here more concisely.\u003c\/p\u003e\n\n\u003ch3\u003eWith pâté, anchovies, and a glass of wine\u003c\/h3\u003e\n\u003cp\u003eFor the aperitivo, Bontà Lucane's Focaccine alla Pizza belong on a board, along with everything that can be spread or layered. Add a knife, a few glasses, and the evening has begun.\u003c\/p\u003e\n\u003cp\u003eIn Italy, this is the name for the hour before the meal, and it requires nothing more than something salty, a glass to go with it, and people who have time. Spread some \u003ca href=\"\/en\/products\/viani-crostino-di-cinghiale-wildschweinpastete-180g\"\u003ewild boar pâté\u003c\/a\u003e on a piece, place a fillet of \u003ca href=\"\/en\/products\/olasagasti-sardellen-nach-baskischer-art-190g\"\u003eanchovies in olive oil\u003c\/a\u003e next to it, and add a few capers and pickled olives. The appetizer is ready before the first guest has taken off their coat. It doesn't take much more preparation than that.\u003c\/p\u003e\n\u003cp\u003eCheese, salami, and cold cuts find their base on the pizza cracker, and they go just as well on their own, enjoyed simply by hand. Red wine, Prosecco, or a gin and tonic – whatever is being poured that evening has its counterpart here. It never hurts to have a bag in the cupboard when someone shows up unannounced. For your next visit, check out our selection of \u003ca href=\"\/en\/collections\/salzgebaeck\"\u003esavory snacks\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eTomato, oregano, and onion go into the dough\u003c\/h3\u003e\n\u003cp\u003eWhat makes a pizza cracker is decided before the oven, because for this variety, tomatoes go into the wheat dough, along with oregano and onion.\u003c\/p\u003e\n\u003cp\u003eIt contains 3.9 percent tomato, rolled out with the dough and baked with it, not sprinkled on afterward. Bontà Lucane incorporates the seasoning into the dough before it enters the oven. That is the craft that lives up to the product name.\u003c\/p\u003e\n\n\u003ch3\u003eSavory snacks from Matera, where the cuisine is built on durum wheat\u003c\/h3\u003e\n\u003cp\u003eBasilicata is a barren, mountainous region in the south of Italy, whose rustic cuisine is built on durum wheat, bread, pastries, and pasta. Seasoned savory snacks are a staple there when guests arrive.\u003c\/p\u003e\n\u003cp\u003eAs Focaccine al gusto Pizza, they go from there to market, seasoned with the ingredients that belong together in this cuisine, and the producer is introduced at \u003ca href=\"\/en\/collections\/bonta-lucane\"\u003eBontà Lucane\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Bonta Lucane","offers":[{"title":"200 g","offer_id":60375640834382,"sku":"032VIA8779","price":3.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonta-lucane-focaccine-pizza.png?v=1791278374"},{"product_id":"bonta-lucane-focaccine-alle-olive","title":"Olive Focaccine","description":"\u003ch2 id=\"speakable-headline\"\u003eFocaccine alle Olive by Bontà Lucane, savory crackers\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eFocaccine alle Olive by Bontà Lucane are Italian savory biscuits with black olives, baked until crisp. They are just as perfect served with ham and salami as they are on their own, when everyone is digging in and keeping count becomes impossible.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eFocaccine alle Olive\u003c\/strong\u003e are flat, rectangular crackers with small pieces of black olives in the wheat dough, baked in the Basilicata region. They come in a 200-gram bag from Bontà Lucane, featuring a clear window that lets you see the dark pieces even before opening.\u003c\/p\u003e\n\n\u003ch3\u003eA dry cracker with Mediterranean seasoning\u003c\/h3\u003e\n\u003cp\u003eThe olive crackers from Bontà Lucane are crisp, well-salted, and studded throughout with little dark pieces of olive.\u003c\/p\u003e\n\u003cp\u003eThe flavor profile is Mediterranean, with notes of dried olive and olive oil, along with the foundational savory tone inherent to salted biscuits.\u003c\/p\u003e\n\u003cp\u003eFine perforations run across the surface, and you need no more cutlery than two fingers. A snack for in-between meals that pairs just as well with a light appetite as it does with a big thirst.\u003c\/p\u003e\n\n\u003ch3\u003eThe evening begins with the first reach\u003c\/h3\u003e\n\u003cp\u003eAfter work, Bontà Lucane’s Focaccine alle Olive are brought to the table, and whatever goes with them is fetched from the fridge in one go.\u003c\/p\u003e\n\u003cp\u003eTake a handful from the bag, add some cold cuts on the side, pour a cold beer, and your meal is ready. In Italy, these are served with an aperitivo; here, they’re how you start the evening.\u003c\/p\u003e\n\u003cp\u003eOutside it’s getting dark, inside no one is hungry enough to cook anymore but far from full enough to call it a night. The stove stays cold, the radio plays in the background, and there sits the salty snack, ready without anyone having to say a word.\u003c\/p\u003e\n\u003cp\u003eAs the rest of the day slowly falls away, you reach for more without even looking. If you want to make more of it, add some \u003ca href=\"\/en\/products\/cascina-san-giovanni-bruschetta-180g\"\u003ebruschetta cream\u003c\/a\u003e to each piece, and once the bag is empty, you can find its neighbors in our \u003ca href=\"\/en\/collections\/salzgebaeck\"\u003esavory snacks\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch3\u003eThe olives are dried before being added to the dough\u003c\/h3\u003e\n\u003cp\u003eFinely chopped black olives are mixed into the wheat dough, which is then rolled thin and slid into the oven.\u003c\/p\u003e\n\u003cp\u003eThe recipe contains three percent olive—not pickled fruit from a jar, but dried. Two oils are also involved: sunflower oil and extra virgin olive oil. Everything that goes into the bag is cut irregularly; no two pieces are the same.\u003c\/p\u003e\n\u003cp\u003eBontà Lucane is located on Via Primo Maggio in Matera, which is where these Focaccine con Olive Nere come from before arriving on our shelves.\u003c\/p\u003e\n\n\u003ch3\u003eThis savory biscuit likes company\u003c\/h3\u003e\n\u003cp\u003eA glass of wine sits nearby, and when guests arrive, the first of the olive crackers are gone before anyone has even been poured a drink.\u003c\/p\u003e\n\u003cp\u003eIn specialty shops, they are usually found in the wine section under crackers, and they are made for the table where talk lasts longer than the eating and no one checks the clock.\u003c\/p\u003e\n\u003cp\u003eEverything we have selected from this producer can be found at \u003ca href=\"\/en\/collections\/bonta-lucane\"\u003eBontà Lucane\u003c\/a\u003e. It’s all you need for an evening when no one wants to cook.\u003c\/p\u003e","brand":"Bonta Lucane","offers":[{"title":"200 g","offer_id":60375669473614,"sku":"032VIA8770","price":3.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/bonta-lucane-focaccine-olive-nere.png?v=1791279177"}],"url":"https:\/\/norgutes.com\/en\/collections\/bonta-lucane.oembed","provider":"nur Gutes","version":"1.0","type":"link"}