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.
 Two pagnotte di Altamura | |
| Type | Bread |
|---|---|
| Place of origin | Altamura, Apulia, Italy |
| Region or state | Altamura |
| Main ingredients | Remilled Durum Wheat Semola |
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 3mm 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
References
- Consorzio per la tutela del Pane di Altamura(in Italian) (Accessed 18 July 2010)
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