Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina[1] from the Altamura area of the province of Bari, in the Apulia region.
The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420.[1] Historically, the bread was prohibited from being baked in private ovens.[1]
In 2003, pane di Altamura was granted protected designation of origin (PDO) status within Europe, the first bread in Europe to receive this status.[1] By law, it must be produced according to a range of strict conditions,[1] 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.[citation needed] The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes. One common traditional shape resembles a "hat with a wide brim".[1]
Official production zone consists of the comuni (municipalities) of:[citation needed]
YouTube Encyclopedic
-
1/1Views:16 064
-
Pane di Altamura [SO GELINGT ES!] | Für mich das BESTE italienische Brot backen | Pane Puglia
Transcription
See also
References
External links
- Consorzio per la tutela del Pane di Altamura (in Italian) (accessed 18 July 2010)
Italian breads | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Types |
| ||||||||||||
| Techniques and concepts | |||||||||||||
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 15 May 2024, at 20:40