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Pane di Altamura
Two pagnotte di Altamura
Type
Bread
Place of origin
Italy
Region or state
Altamura, Apulia
Main ingredients
Remilled durum wheat semola
Media: Pane di Altamura
Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina[1] from the Altamura area of the province of Bari, in the Apulia region.
The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420.[1] Historically, the bread was prohibited from being baked in private ovens.[1]
In 2003, pane di Altamura was granted protected designation of origin (PDO) status within Europe, the first bread in Europe to receive this status.[1] By law, it must be produced according to a range of strict conditions,[1] including using particular varieties of durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick.[citation needed] The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes. One common traditional shape resembles a "hat with a wide brim".[1]
Official production zone consists of the comuni (municipalities) of:[citation needed]
Altamura
Gravina in Puglia
Laterza
Matera
Poggiorsini
Santeramo in Colle
Spinazzola
Minervino Murge
^ abcdefSinha, Nirmal K. (April 23, 2007). Handbook of Food Products Manufacturing. Wiley. pp. 366–368. ISBN 9780470113547.
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