Pane di Laterza

Pane di Laterza is a traditional bread of Laterza, a little municipality in the province of Taranto, in Apulia, in Southeastern Italy. It is made with durum flour with water, salt and sourdough.[1] It is mainly produced in Laterza, but it can be also found in neighbouring municipalities. It has been recognised by the Italian Ministry of the Agriculture, Food and Forestry Policies as Traditional Food Product (Prodotto Agroalimentare Tradizionale PAT) of Apulia.

Pane di Laterza PAT
Alternative namesPén d' Latérze
TypeBread
Place of originItaly
Region or stateLaterza, Apulia
Main ingredientsDurum flour

Origins

Agriculture has ever been fundamental for the economy of Laterza. The first evidence of the use of cereals for the production of bread date back to 5th-century b.C. Spelt and barley were the most used ones, above all for what was called focaccia. After the Roman period, for several centuries, the production of bread was only for the noble people who could manage a bakery. In the district called nowadays "Fornaci" ( Furnaces which, in Italian, stands also for bakeries), an ancient oven for bread has been found. It had been active until 18th century and it belonged to a feudatory.[2].

In the 50s, the bakeries were managed by only four women: a baker and three workers. The workers prepared the firewood and took the dough from the houses of the village. The baker cooked it and then the workers brought the baked bread in the houses again.[3]

Characteristics

Pane di Laterza is baked in the wood oven with olive wood with some other natural aromatic products like seeds of apricot and almonds. The size of each piece of bread (called panelle or panédd in local dialect) can amount to one, two and four kg. The crust is brown while the soft part inside the bread is ivory.

For 100 grams:

Water Protein Fat Carbohydrate Fiber Energy Value
28 10 2,3 49 9,8 257 kcal[4]

Consortium

Consorzio per il Pane di Laterza, Laterza (Taranto)

Laterza is also a member of the National Association of the Cities of Bread (Associazione nazionale Città del pane), an Italian organization with the aim of promoting and enhancing the traditional types of bread.[5]

gollark: Because IPv6 is cool and good and much better than IPv4.
gollark: > IPv6 is disabled on my computerWell, you should undisable it.
gollark: Hopefully eventually IPv6 will actually get wide deployment and we can finally avoid the horrors of NAT.
gollark: A very pointless reward, that is.
gollark: Why do we *have* that? Who wants to know that they posted some large amount of messages and got a reward?

See also

Pane di Altamura

References
  1. "Bread of Laterza durum wheat semolina bread from the territory of Laterza and neighbouring towns". www.pugliaandculture.com. Retrieved 2018-08-03.
  2. "Pane di Laterza". Tipici di Gusto (in Italian). Retrieved 2018-08-03.
  3. "Pane di Laterza, oro bianco nato da grano, cereali e lievito madre". Puglia.com (in Italian). 2018-03-16. Retrieved 2018-08-03.
  4. Regione Puglia, Assessorato Risorse Agroalimentari (2006). Atlante dei prodotti tipici agroalimentari di Puglia. Modugno (Bari): Edit. p. 130.
  5. "Città del Pane – Città del pane". www.cittadelpane.it (in Italian). Retrieved 2018-08-03.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.