Summary
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.
 Two pagnotte di Altamura | |
| Type | Bread |
|---|---|
| Place of origin | Italy |
| Region or state | Altamura, Apulia |
| Main ingredients | Remilled durum wheat semola |
| |
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]
See also edit
External links edit
- Consorzio per la tutela del Pane di Altamura (in Italian) (accessed 18 July 2010)
References edit