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