Pane di Altamura

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Pane di Altamura

Two pagnotte di Altamura
Type	Bread
Place of origin	Altamura, Apulia, Italy
Region or state	Altamura
Main ingredients	Remilled Durum Wheat Semola
Cookbook: Pane di Altamura   Media: Pane di Altamura

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

See also[]

• Altamura
• Altamura Man
• Pulo di Altamura
• Altamurana

References[]

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

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