Pane di Altamura DOP is the first bread in Europe to obtain Protected Designation of Origin status, awarded in 2003. Produced with durum wheat semolina from the Alta Murgia region, sourdough starter, and sea salt, it is baked in wood-fired ovens at high temperatures.
The crust is thick and crispy, with an intense golden color; the crumb is soft, pale yellow in tone, with an irregular alveolar structure. The aroma is intense, with notes of toasted cereals. It stays fresh for several days thanks to the sourdough fermentation process.
In Altamura, wood-fired ovens have been active since the Middle Ages, turning out loaves that can weigh up to 12 kg. Bread is the heart of Murgia cuisine: paired with tomato and olive oil, with legumes, or simply enjoyed on its own.
