Pane_di_Altamura

<i>Pane di Altamura</i>

Pane di Altamura

Italian bread

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.

Quick Facts Type, Place of origin ...

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

References

  1. [1]
    Sinha, Nirmal K. (April 23, 2007). Handbook of Food Products Manufacturing. Wiley. pp. 366–368. ISBN 9780470113547.


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