Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semola from the Altamura area of the Provincia di Bari, in the Apulia region.

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Pane di Altamura

Two pagnotte di Altamura
Type	Bread
Place of origin	Altamura, Apulia, Italy
Region or state	Altamura
Main ingredients	Remilled Durum Wheat Semola
Media: Pane di Altamura

In 2003 Pane di Altamura was granted PDO status within Europe.

By law, it must be produced according to a range of strict conditions, 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. The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes.

Official production zone consists of the Comuni of:

• Altamura
• Gravina in Puglia
• Laterza
• Matera
• Poggiorsini
• Santeramo in colle
• Spinazzola
• Minervino Murge

See also

• Altamura
• Altamura Man
• Pulo di Altamura
• Altamurana

References

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

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