Pane di Altamura

# Pane di Altamura

**Pane di Altamura** is a traditional Italian bread with Protected Designation of Origin (PDO) status, originating from the Puglia region in southern Italy, specifically from the town of Altamura. This heritage bread has been produced for centuries and represents a cornerstone of local culinary tradition.

## Characteristics and Ingredients

The defining characteristic of Pane di Altamura is its use of durum wheat semolina (*semola di grano duro*), which gives the bread its distinctive golden-yellow crumb and robust flavor. The bread is made with just four ingredients: durum wheat semolina, water, salt, and natural yeast or sourdough starter. This simplicity is intentional—the PDO regulations strictly prohibit additives and preservatives, ensuring authenticity.

## What Distinguishes Excellence

A superior Pane di Altamura features a thick, crispy crust with a deep golden-brown color, a moist and elastic crumb with irregular air pockets, and a complex, slightly nutty flavor profile. The bread's longevity is notable; it remains fresh and flavorful for several days due to the durum wheat's natural properties. The fermentation process, typically 18-24 hours, develops depth and digestibility.

## Regional Significance

Altamura's bread-making tradition is inseparable from the region's agricultural heritage and the superior quality of local durum wheat. **Antico Forno Santa Chiara**, a historic bakery in Altamura, exemplifies the traditional production methods that have defined this bread for generations, maintaining time-honored techniques while upholding PDO standards.