What Makes Altamura Bread So Special?
Altamura, located in the Puglia region of Italy, is famous worldwide for producing one of the most iconic types of bread – Pane di Altamura. This bread is not just any bread; it is a symbol of Puglia’s rich agricultural heritage, deeply rooted in centuries of tradition. Pane di Altamura has been granted the Protected Designation of Origin (DOP) status, which ensures that it is made in Altamura and surrounding areas using traditional methods and ingredients that meet strict quality standards.
Altamura in Italy’s Pulya region is renowned for pane de Altamura, a bread with protected designation of origin status. Its secret local Durham wheat and traditional methods. Key ingredients include Durham wheat flour, fresh water, natural yeast, and salt. Time is crucial, allowing flavors to develop through slow fermentation, creating a unique texture. Making Altura bread requires patience. Mix semolina with yeast and water. Knead, let rise, shape, and bake. The result, two loaves of golden crusty perfection. Enjoy paneer de Alamura with pulan cheeses like kacio cavalo or barata or simply dip it in local olive oil. Its sturdy texture also makes it ideal for sandwiches.