Laterza in the province of Taranto: one of Europe's largest canyons, the majolica tradition with the MUMA, the typical bread and the rock churches. A stone's throw from Matera.
History
Laterza stands at around 340 metres above sea level on the southern Murgia, on the border between Puglia and Basilicata, on the edge of one of southern Italy's most impressive ravines. Its position, a few kilometres from Matera, makes it a natural stop for anyone exploring this borderland.
Locals sum up the town's identity in three "F"s: forni — the ovens for baking bread; fornaci — the kilns for majolica; fornelli — the grills for roasted meat. Three artisan and gastronomic traditions that tell this village's soul better than any description.
What to see
The Gravina di Laterza. The province's largest and one of Europe's most extensive canyons: around 12 kilometres long, with walls approaching 200 metres in height and a width that in places reaches 500 metres. Cloaked in vegetation, it shelters wildlife of great value, protected by a LIPU oasis that organises guided excursions. The belvedere over the ravine is the town's most spectacular viewpoint.
The majolica. Laterza has a ceramic tradition of ancient nobility, celebrated by the MUMA — Majolica Museum, holding fine examples of the Laterza production, famous above all in the seventeenth and eighteenth centuries. Artisan workshops can still be found in town today.
The rock churches. In the ravine and the territory open numerous churches carved into the rock: San Giorgio, San Vito, Santa Caterina and others, witness to the rock civilisation that marked the whole Terra delle Gravine. In town, the Sanctuary of the Mater Domini holds a Byzantine-era crypt.
The bread. Laterza bread is an identity product: loaves that can reach five kilos, baked for hours in great ovens fired with olive branches. Alongside the bread, the focaccia and the tradition of meat roasted "al fornello".
Did you know…
- The Gravina di Laterza is around 12 km long: one of Europe's largest canyons.
- Laterza's three 'F's are forni, fornaci and fornelli: bread, majolica and roasted meat.
- Laterza's bread loaves can weigh up to five kilos.
- Laterza is only some twenty minutes from Matera.
Practical information
| Hours | The town can be visited at any time. The MUMA and the LIPU excursions keep their own hours. |
|---|---|
| Ticket | Visiting the town is free. Museum and guided excursions for a fee. |
| Accessibility | The centre is walkable; the ravine trails require trekking shoes. |
| Getting there | From Taranto about 50 minutes by car, via the SS106 and SP8. About 20 minutes from Matera. |
Tips for your visit
- Lean out from the belvedere over the ravine: the town's most spectacular view.
- For the ravine trails, book a guided excursion with LIPU.
- Visit the MUMA and look for the majolica workshops in the historic centre.
- Spring and autumn are the best seasons for trekking.