Fresh pasta, bread and pastry

Altamura bread

Altamura bread PDO: re-milled durum semolina, mother dough and a thick crust

Durum wheat semolina re-milled in the Alta Murgia, mother dough, sea salt and water are all it takes. Registered as a PDO in 2003, it was the first baked good in Europe to earn that status, and it is also a Slow Food Presidium, baked in five towns of the Alta Murgia National Park.

• Two classic shapes: the folded accavallata with its 'kissed' sides, and the lower priest's hat
• A crust about three millimetres thick over a soft, straw-yellow crumb with even holes
• Toasty notes that can reach coffee, a hint of vanilla, and a crumb that stays chewable for days

How to enjoy it. Store it somewhere cool and dry. Fresh, slice it and dress it with extra virgin olive oil and salt; once stale, it becomes cialledde or pancotto, the way Murgia kitchens have always used it.

Production areas

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