Pane di Altamura

*Pane di Altamura*
	Two pagnotte di Altamura
Type	Bread
Place of origin	Italy
Region or state	Altamura, Apulia
Main ingredients	Remilled durum wheat semola
	Media: Pane di Altamura;

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]}

References

^ ^a ^b ^c ^d ^e ^f Sinha, Nirmal K. (April 23, 2007). Handbook of Food Products Manufacturing. Wiley. pp. 366–368. ISBN 9780470113547.

External links

Consorzio per la tutela del Pane di Altamura (in Italian) (accessed 18 July 2010)

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[:0-1] ^ ^a ^b ^c ^d ^e ^f Sinha, Nirmal K. (April 23, 2007). Handbook of Food Products Manufacturing. Wiley. pp. 366–368. ISBN 9780470113547.

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