Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semola from the Altamura area of the Provincia di Bari, in the Apulia region.
In 2003 Pane di Altamura was granted PDO status within Europe.
By law, it must be produced according to a range of strict conditions, 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. The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes.
Official production zone consists of the Comuni of:
  • Altamura
  • Gravina in Puglia
  • Laterza
  • Matera
  • Poggiorsini
  • Santeramo in colle
  • Spinazzola
  • Minervino Murge

Characteristic of: Apulia cuisine Italian cuisine
Categories: Bread Italian bread Italian products with protected designation of origin Protected designation of origin
Contains, including ancestors: Wheat
Also known as:
Wikidata ID: Q3893185
Wikipedia title: Pane di Altamura
References:
Wikipedia article: Pane di Altamura

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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