Following the call of the patriarch olive tree, we will walk through the countryside of the materan murgia. We will be led through the caverns of an ancient farmhouse and under the centuries-old olive trees we will taste the bread of Matera, cooked in an old wood-burning oven, seasoned with extra virgin olive oil obtained from those olives same age-old olive trees. We will prepare a dish of the Matera tradition, "the cialledda", which tells of the encounter between the typical bread of Matera, now stale, and the vegetables and mixed salads of the Lucanian land. All this will take place in a laboratory, at the end of which we will share this meal as even today the olive pickers do in their breaks. The cialledda will be accompanied by Primitivo wine and from the bundle containing Lucanian products Slow Food Presidium: Caciocavallo Podolico, Baked olives from Ferrandina and Pezzente salami from the Matera mountains. We will also be cheered by the sounds of popular instruments and the songs of the Matera tradition.