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 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

See also

• Altamurana
• Altamura Man
• Pulo di Altamura
• Pane di Laterza

External links

• Consorzio per la tutela del Pane di Altamura (in Italian) (accessed 18 July 2010)

References

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