Pane di Altamura
|Place of origin||Altamura, Apulia, Italy|
|Region or state||Altamura|
|Main ingredients||Remilled Durum Wheat Semola|
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:
- Consorzio per la tutela del Pane di Altamura(in Italian) (Accessed 18 July 2010)