My interpretation of, Pane de Altamura - Carol Fields, The Italian Baker (Page #95)The bread of Altamura is the only bread in Italia, to be protected by, Denominazione d'Origine Protetta (DOP, Designation of Origin) This bake is inspired by the ancient bread from Altamura … To prepare Pane di Altamura DOP, the sourdough needs to rise a minimum of three times to increase the volume of the fermented dough. Altamura bread is a bakery product obtained from durum wheat re-milled semolina, obtained from the grinding of hard grains of the varieties “Appulo”, “Arcangelo”, “Duilio”, and “Simeto” produced in the geographical area delimited in the production disciplinary of the Consortium for the protection of bread of Altamuranella geographical area delimited in the production disciplinary that includes the territories of the Municipalities of Altamura, Gravina in Puglia, Poggiorsini, Spinazzola and Minervino Murge in the Province of Bari. Operators: 18 Production(KG): 356.458 Turnover(MLN€): 0,66 Surface(HA): 118,45, Kemp House, 160 City Road, London, United Kingdom, EC1V 2NX. The graphic symbol is made up of a “Sannitic shield surmounted by a crown, a four-quarters weapon, two by two red and white”. The aroma is characteristic. 0,5, it was the first product in Europe to boast the DOP brand in the “Bakery and bakery products” product category. Appearing today on tables all throughout Europe, it obtained the DOP … Pane di Altamura is a regional bread from southeastern Italy. In the traditional Accavallata shape, Pane di Altamura PDO has ancient local origins; it was large in size and the dough was mainly prepared at home. Ognuno ha un ruolo ben definito e tutti concorrono al raggiungimento di risultati efficaci ed efficienti, risultati apprezzati ed invidiati, mai uguali mai … Perhaps the Latin poet Horace was the first to praise Pane di Altamura when he called it “the best by far” in 37 BC.Heading to Brindisi, just south of Altamura, Horace wrote that the bread of Altamura is so amazing “wise travelers carry a load on their shoulders for later.” Horace’s writings are proof of the longstanding obsession with this bread. The dough is weighed and then shaped by hand in two stages, alternated with two resting periods of 30 and 15 minutes. Altamura’s Bread. The Mother yeast is renewed at least three times with the addition of water and Durum wheat semolina, with the aim of increasing the fermented mass. ALTAMURA'S LAND the heart of durum wheat production Altamura's Bread. Method: Soak the grass peas in water to soften and then boil in slightly salted water for about 2 hours. With a crusty exterior and soft yellow interior, this bread is made with local ingredients from Altamura and surrounding cities. Every process of shelf life is a … Perhaps the only bakery product to boast the prestigious DOP brand: Altamura bread is known all over the world thanks … Altamura bread is particularly special, as it is the only bread in Europe that has Protected Designation of Origin (PDO) status, which it was granted by the EU in 2003. The bread bakery factory is located in the town of Altamura, a small town in the South of Italy, and dedicated to producing DOP Altamura bread. loaf of not less than 0,5 kg in the traditional acccavallata (locally called skuanète) with hips on the sides, or low (locally called a cappid d’prèvte) without kissing; The finished product will be packaged in micro-perforated heat-shrinkable with label showing: 1) list of ingredients, production company; 4) alternatively, without any wrapping, with the sole affixation to the finished product of a stamp in biological material showing the characteristics listed above and the words “pane di Altamura DOP”. Perfect as an appetizer or in any other type of dish, there are many traditional recipes based on this bread, like waffles with baby tomatoes, onions, potatoes and olives or Zuppa Povera, made with cubes of fresh toasted bread, tomatoes, oregano, basil, fresh garlic, salt and extra virgin olive oil. The bread is therefore highly regulated; if bakers want to use the name Pane di Altamura DOP… The Culatello of Parma is defined the king of meats. “Altamura’s bread” – which achieved the CEE DOP mark (Denomination of Protected Origin) in compliance to the CEE Regulation n.2081/92 - is made exclusively with “durum wheat re-milled … The finished product is very crisp and aromatic. The “Pane di Altamura” has been recognized as a healthy and balanced food with unique nutritional characteristics, as it derives from the selection of excellent hard grains, obtained in an environment with specific geo-climatic factors, which characterizes the territory of the northern Murgia.
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