THE PANE DI ALTAMURA - BREAD OF ALTAMURA (D.O.P.)

The "Pane di Altamura"  (bread of Altamura) it is a product of bakery known all over the world and the only Italian bread among the 1,000 varieties, recognized in Europe as produced DOP.

Such denomination, therefore, makes it distinguishable for quality and for characteristics that guarantee this specificity.

It is gotten by the milled bran of hard wheat, of the varieties "appulo", "arcangelo", "duilio" and "simeto", alone or jointly for the 80%, produced in the same country side, that must exclusively be situated in the countrysides of Altamura, Gravina of Puglia, Poggiorsini, Spinazzola and Minervino Murge, according to the delimitation brought to the article 5 of the disciplinary one of production. This area has been delimited exclusively recognizing the country that have consolidated for centuries the production of the BREAD OF ALTAMURA, according to the tradition handed down by the 1,500, when for the first time it has been prepared in Altamura.

This bread is considered of “unique” quality, because it is  producted with the best hard wheats, coming from an environment with specific geographical peculiarities, as the north-western Murgia and from the employment of drinkable water normally used on the territory. It is prepared according to the ancient system of workmanship with mother yeast or sour pasta, sea salt and water.

Besides respecting the aforesaid characteristics, to be marked as DOP, the bread loaf must has:

- Minimum Weigh of 0.5 Kg;

- two of the traditional forms: the first one, locally denominated "U sckuanète = crossed bread", is tall, crossed, without overlap to the sides; the lowest second, locally denominated "a cappidde de prèvete = as a priest hat", hasn’t overlap;

- the minimum crust of 3mm of thickness;

- the crumb with homogeneous alveolus distribution and pale yellow color;

- the maximum damp of 33%.

Besides, the fittings for the bread production must preferably have fed by firewood or by gas, in indirect or direct way, with the dispensations allowed by the law and finally the whole production cycle must integrally be certified.

Autore / Fonte: STAFF