The Altamura bread becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 19 July 2003.
Being a product PDO certification requires that the entire production process must be carried out in the region of Puglia.
And ‘product only within the area of ​​origin with grain harvested exclusively in the area of ​​origin. Each form is guaranteed by the Consortium. So, when choosing you’re certain that the Altamura bread PDO is a delightful authenticity.
The real Altamura bread PDO is a baker’s product obtained from flour of durum wheat semolina made by milling of hard wheat.
The product is produced by the traditional method, which involves the use of yeast or sourdough, sea salt and water.
The loaf must have a weight of not less than 0.5 Kg. The crust must have a thickness not less than 3 mm .; the crumb, pale yellow, presents bubbles of uniform size; humidity should not exceed 33%.
The defined geographical area of ​​production of the grain and the ground semolina used comprises the municipalities of Altamura, Gravina di Puglia, Poggiorsini, Spinazzola and Minervino Murge in the province of Bari. The production area of ​​Altamura bread PDO coincides with the territory where over the centuries has consolidated the development of the product originated in 1500, in the municipality of Altamura, in the province of Bari.


Lascia un commento

Il tuo indirizzo email non sarà pubblicato.