Pane di Altamura

Pane di Altamura

Pane di Altamura is a traditional Italian bread product from the region of Altamura, Italy. It is known for its unique shape, crusty exterior, and soft interior. The bread is made from durum wheat, water, salt, and natural yeast, and it is typically baked in a wood-fired oven.

History

The history of Pane di Altamura dates back to the ancient times. It was first mentioned by the Roman poet Horace in his writings, where he described it as a large and tasty bread. The bread has been a staple in the diet of the people of Altamura for centuries. It gained the Protected Designation of Origin (PDO) status from the European Union in 2003, making it the first bread to receive this recognition.

Production

The production of Pane di Altamura follows a specific process. The dough is made from a mixture of durum wheat, water, salt, and natural yeast. It is then left to rise for a certain period of time. After the dough has risen, it is shaped into a specific form, which is either a round loaf or a doughnut-shaped loaf. The bread is then baked in a wood-fired oven, which gives it its distinctive crusty exterior and soft interior.

Characteristics

Pane di Altamura is known for its unique characteristics. It has a golden crust, which is thick and crunchy. The interior of the bread is soft and has a yellowish color. The bread has a distinctive aroma and a slightly sour taste. It is also known for its long shelf life, which can last up to a week.

Uses

Pane di Altamura is often used in a variety of dishes. It can be eaten on its own, or it can be used as an ingredient in recipes. It is commonly used in sandwiches, soups, and salads. It can also be used to make bruschetta, a traditional Italian appetizer.

See Also

• Italian cuisine
• Bread
• Altamura
• Durum wheat

References

• European Union Protected Designation of Origin
• Horace