Pane di Altamura: Difference between revisions

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Pane di Altamura
Two pagnotte di Altamura
Type	Bread
Place of origin	Italy
Region or state	Altamura
Main ingredients	Durum flour
Media: Pane di Altamura

Pane di AltamuraTurkish: Vakfıkebir bread is a type of bread made from durum flour from the Altamura area in the Provincia di Bari in the Puglia region of Italy.

In 2003 Pane di Altamura was granted PDO status within Europe.

By law, it must produced as to a range of demands, including particular varieties of wheat, certain specification of water and production method, and then have a final crust over 3mm in thickness, shape tends not to be important.

Official production zone consists of the Comuni of:

References

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

Italian breads

Types

Loaves and buns

Flatbreads

Leavened	Crescentina modenese Focaccia
Unleavened	Crescia Cuccalar Farinata Pane carasau Piadina

Crackers and breadsticks

Sweet breads

Techniques and concepts

Biga

v t e Turkish breads
Bazlama Chickpea bread Gözleme Katmer Kumru Lavash Nokul Pita Rye bread Tandoor bread Saj bread Ramadan pita Vakfıkebir bread Tahinli pide Kete (food)
Recipes on WikiBooks Category:Turkish breads Food portal Turkey portal

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

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	'''Pane di Altamura'''(Vakfıkebir ~~Ekmeği)~~ is a type of bread made from [[durum]] flour from the [[Altamura]] area in the [[Provincia di Bari]] in the [[Puglia]] region of [[Italy]].		'''Pane di Altamura'''{{lang-tr\|Vakfıkebir bread}} is a type of bread made from [[durum]] flour from the [[Altamura]] area in the [[Provincia di Bari]] in the [[Puglia]] region of [[Italy]].

	In 2003 ''Pane di Altamura'' was granted [[Geographical indications and traditional specialities (EU)#Protected designation of origin (PDO)\|PDO]] status within [[Europe]].		In 2003 ''Pane di Altamura'' was granted [[Geographical indications and traditional specialities (EU)#Protected designation of origin (PDO)\|PDO]] status within [[Europe]].

Revision as of 17:43, 4 May 2013

References