Altamura is a type of bread that traces its origin to the town of Altamura in the Apulia region of Italy. This bread is known for its signature , texture, and aroma, which makes it one of the most prized bread varieties in Italy and around the world. The history and traditional recipe of Altamura bread are fascinating and worth exploring to get a better appreciation of this prized Italian bread.

History

The history of Altamura bread dates back to ancient times. The town of Altamura has been known for its wheat production since the Roman era due to its fertile soil and favorable climate. This made it a natural location for bread-making, and Altamura bread was soon famous throughout the Roman Empire.

Over the centuries, the region’s traditional bread-making practices evolved, and many would argue that Altamura bread’s true origins are lost to time. However, some records indicate that the modern version of Altamura bread first developed in the 14th century when bakers in Altamura began experimenting with local wheat varieties and natural yeasts.

During the 17th and 18th centuries, Altamura bread gained popularity among the Italian elite and eventually spread throughout Italy, with many bakers attempting to replicate its and texture. The bread’s local popularity continued to grow in Italy, and it was granted a Protected Designation of Origin (PDO) status in 2004 by the European Union.

Traditional Recipe

Altamura bread’s traditional recipe is straightforward, with only four ingredients required to make it – semolina flour, water, salt, and natural yeast. The flour is the most crucial ingredient, and it must come from durum wheat, which is grown in the fields surrounding Altamura.

To make Altamura bread, bakers mix the flour and natural yeast in a large bowl and slowly add water, kneading the mixture until it forms a dense, elastic dough. The dough is then allowed to rise for several hours, during which it develops its flavor.

After the dough has risen, it’s shaped into the characteristic round loaf with a slightly flattened top, known as “pane di Altamura.” The loaf is then baked at high temperatures, which creates the thick, dark crust and the dense crumb that is characteristic of Altamura bread.

Conclusion

Altamura bread is a product of centuries-old traditions, a deep love for wheat, and a passion for baking. It stands out for its unique, robust flavor, chewy texture, and long-lasting freshness. Whether enjoyed as toast with olive oil or made into sandwiches, Altamura bread has become a favorite all over Italy and beyond.

Its traditional recipe and its long history serve as a reminder of how ancient and traditional practices can continue to create and nourishing food. The PDO status granted to Altamura bread ensures that it remains a protected and celebrated part of Italian culinary heritage for generations to come.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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