Such was the filling nature of the bread their weekly diet consisted of little more than bread, olive oil and water. var sc_invisible=1; The dough must rest for a … But the authentic food of this unique and historic metropolis famous across the world is so much more. Altamura is a town in Puglia, Italy where they grow their own Durum wheat. The main characteristic of Altamura bread is its shelf life. Bread of Altamura, Puglia, is granted protected designation of origin (DOP) in Europe. They are mixed with natural yeast, tepid water and marine salt. Made of two discs of leavened dough and filled with fish, vegetables (or both), it is a wonderfully tasty and healthy pie with centuries of tradition and also boasting formal recognition from the Region of Lazio as a typical local product. In 2003 Pane di Altamura was … Altamura’s bread … It is obtained from the use of semolina (very rich in gluten) remixed wheat … The “bread of Altamura”, is a course-grain bread … The”Protected … 4. Altamura bread is made in 5 steps which makes it quite unique in Italy. Several months ago, we were asked by Richard Clarke which is the correct flour for an Italian classic with protected (PDO) status, Altamura Bread from the Altamura area of the Provicia di Bari in southeast … Vinschger Paarl, Alto-Adige. Anticuus Fornus Sancta Clara: THE Bread of Altamura, Antico Forno S. Chiara - See 277 traveler reviews, 174 candid photos, and great deals for Altamura, Italy, at Tripadvisor. It is famous in Italy as one of the finest and oldest types of bread in the country and is a … This term refers to the traditional, overlapping form of the bread that is kneaded and sent for baking … The 130,000-year-old calcified Altamura Man was discovered in 1993 in the nearby … You may not have been to Gaeta in the province of Latina (and you should) but you might have already enjoyed the famous Tiella of the town. Loaf 1: Forno Antico Santa Chiara Durum Wheat I was lucky enough for a friend (FoodieVic) who recently visited Altamura to kindly bring me back durum wheat flour to make traditional Altamura bread … They would then take it to a public oven or 'forno a legna' where it would cook with others made by families from the rest of the village. The Real Dop Altamura’s Bread “The bread of Altamura is a traditional bakery product of Altamura, in the metropolitan city of Bari. The first tour below focuses on street food gems and is a slow walk through the city centre toward the Bay and a sit down meal in a breathtaking location. Ingredients for 4 people: 8 slices of roasted Altamura bread, 4 slices of scamorza cheese, 2 eggs, extra virgin olive oil, 50 gr. But what is the history or legend behind it? It was the basic nutrition for the high- Murgia population. Altamura bread is incredibly versatile, which means that you can break into this crusty loaf and enjoy on its own, with a generous drizzle of olive oil or with fresh herbs, vine-picked tomatoes and fresh pecorino. To avoid confusion the baker would mark each piece of bread with the name of its owner. For more information: Consorzio per la Tutela del Pane di Altamura - www.panealtamuradop.it. The preparation of Altamura bread includes five phases: kneading, forming, leavening, shaping, cooking in a wood-fired oven. Today the bakers follow all the steps of the working process, following the … Pane di Segale – Alto Adige. The bread of Altamura was the first European product to be awarded the prestigious DOP conferred to it by the European Union in 2003 in the product category “Bread and bakery products”. dialect for overlapped bread… A round loaf with a crisp crust, inside it is soft, yellow and slightly honeycombed… Click the small picture for a larger image. They were built in the 1800's and can bake up to 300 kilos of bread at 200-300°C using oak wood. Mix all ingredients together, knead the dough by hand for 20 minutes, on a lightly floured surface. 5. This famous bread is made from the semolina of some specific varieties of durum wheat (appulo, arcangelo, duilio, simeto) grown in Altamura and in some … var sc_security="7f795010"; var sc_project=3494609; I developed this recipe from one in the Il Fornaio Baking Book, by Franco Galli. Altamura Bread, or Pane di Altamura, is one of the oldest to ever exist on the Italian peninsula. Rye bread, found in loaves and also little rolls. Ingredients: 1 kilo durum wheat re-milled semolina 25 g. brewer’s yeast or 200 g. natural yeast 20 g. sea salt 700 ml water. Altamura Bread Altamura bread is an artisan bread from the very south of Italy, near the heel of the boot. Cover and let the dough rise for 1 hour. Let rise for 45 minutes. The water used in producing the dough should be 34 F (4C). Altamura bread is made in 5 steps which makes it quite unique in Italy. A century-old Italian bread appreciated worldwide, the first to have obtained PDO status (products with protected designation of origin) in 2013: the Altamura bread. It is made using various types of semolina grown in the territory of the town of Altamura … 6. The bread of Altamura Altamura bread has different shapes and sizes. Bake at 425 F / 220 C with steam for 40-50 minutes. Pane di Altamura translates simply as “bread from Altamura,” pointing to its origin town within the Bari province of Puglia, Italy. Altamura is widely known as the “city of bread” for centuries. It can last one or even two weeks and the averge loaf is a kilo in weight. Originating from the province of Bari near the southernmost point of “The Boot,” Altamura … Run by travel planner Angelo Coluccia, who is located…, A full vacation week tour of Puglia which includes guided visits of all the key destinations in the region such as Polignano a Mare, Alberobello and the trulli, Trani, Castellana Grotte,…, Sign up to receive our twice monthly newsletter, Last modified on Thursday, 16 January 2020 15:18, instagram presentation by Panificio La Maggiore in Altamura. Altamura is primarily known throughout Italy fine bread shape resembling a heart, having since 2005 the EU quality certification Denominazione d’Origine Protetta, or DOP, analogous to the DOCG for wines, … To get an idea as to how long and how much this bread has been part of the Puglia local food culture, the Latin poet Orazio in the 37 BC was hailing it the best bread he had ever eaten. The region of Puglia can be neatly split into three zones; the flat north plain and Gargano, the heel known as Salento, and the iconic central zones of Bari and Brindisi. They are 'impastamento', 'formatura', 'lievitazione', 'modellatura' & 'cottura nel forno a legna'. 1. Typical to the region of Abruzzo, this type of focaccia is known locally as pizza 'scima' or 'scema' meaning 'dumb'. These rustic loaves of bread have been made in … 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 … 2. The origins of “Altamura’s bread” is linked to the farming tradition of the typical production area. In this case, mix for 6 minutes. The bread in Alto-Adige is a lot like the bread that you can find in Germany and Austria, culturally Alto-Adige is Austrian since it only became a part of Italy after the first world war. The most traditional shape (“U sckuanete” – i.e. They are mixed with natural yeast, tepid water and marine salt. If you haven't been to Naples you may think the city is all pizza, coffee and gelato. Slash the dough in 5 places, 1/2 inch / 12 mm deep and 2 1/2 inches / 65 cm long. He had originally specified that you should make about a pound of biga, but since we need only a bit for our recipe, I cut it down considerably. It is famous in Italy as one of the finest and oldest types of bread in the country and is a protected name within the European Union. 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 … The traditional stone ovens or 'forni' are still much a part of the city. For centuries in local agricultural society each family used to prepare a large dough of bread at home. The bread of Altamura, a Protected Designation of Origin (PDO) product, is known throughout the world for its outstanding qualities. There is the most common one, called u sckuanète in the local dialect. The Bread of Altamura. The bread is so good, along with the foccachia, mozarella and a local mushroom, that Altamura’s McDonalds restaurant was forced to close after just two years – unable to compete with the local foods! var sc_invisible=1; Although it is more romantic to think that the baker would call out the names one by one as he distributed the finished product. Altamura is a city north of Bari, not far from Matera with a population of 70 thousand people, located on the Murge plateau, which lies within Puglia and corresponds with the sub-region known as Murgia or Le Murge.Altamura has been called the City of Bread … Let the dough rest for 1 or 2 minutes several times during kneading. This recipe was an invention to produce a bread 'half breed' using semola and common bread flour. They are 'impastamento', 'formatura', 'lievitazione', 'modellatura' & 'cottura nel forno a legna'. Abruzzo Basilicata Calabria Campania Emilia Romagna Friuli Venezia Giulia Lazio Le Marche Liguria Lombardia Molise Piemonte Puglia Sardinia Sicily Trentino Alto Adige Tuscany Umbria Aosta Valley Veneto, Experience Puglia is your local Puglia guide for independent private excursions, tours and vacations in this beautiful part of south Italy. This is a hard and crispy rye bread. This bread … We want to find out how to make bread – more specifically, Italian bread, and Italians know that Altamura bread is one of the best in the country. The quality of the bread in Altamura is so high that international chains have no chance in competing with the local foods. 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. Even on the panels of the life of Christ on the medieval portal of the Great Church of Altamura, the bread of the pilgrim is depicted in the journey of Joseph and Mary to Bethlehem, and the bread … The ingredients are ground semola and 'grano duro' grain strictly from the Alta Murgia. I Eat Food Tours are proposing 2 tours which combine both the rich local gastronomy with storytelling to help you truly experience the people, atmosphere and the city's culinary proposals. Altamura's Bread. Also view this wonderful instagram presentation by Panificio La Maggiore in Altamura. The dough is then left for 2-3 hours under a cotton cloth before being worked again, and further left to rise for another hour, after which the characteristic cross is cut in the dough. Flat rye bread. Aside from pizza – perhaps the most widely consumed ‘bread’ in the world – you have glorious slabs of fluffy focaccia in Liguria, PDO-protected Pane di Altamura in Puglia, Sardinia ’s famous music paper … You can use a large stand mixer to mix the dough. The local bread is portrayed twice on the portal of Frederick II of Swabia's cathedral. Rub a large bowl with olive oil and place the dough in the bowl. When baked each family knew which loaf was their's. This was to guarantee sustenance for the workers in the sparse fields of the ‘Murgie’. 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. The ingredients are ground semola and 'grano duro' grain strictly from the Alta Murgia. See Shaping a Boule Spread a thick layer of flour on the counter, place the ball of dough in it, rough side down, and let it rise, covered for 50-60 minutes. In other words, it works. of ventresca salami, some tomatoes, basil, oregano. var sc_security="152cf9ba". Put the ingredients into the kneading machine adding … The city is known for its particular quality of bread called Pane di Altamura, which is sold in numerous other Italian cities. var sc_project=2779743; These amounts are close to, but different from, the ones listed in the book. 3. By law, it can only be made using particular varieties of wheat, a certain specification of water, and a consistent … Those who know about these things say that a good Altamura bread has a smell approaching that of toasted cofee and when eaten there is a slight after-taste of vanilla. Named after a town settled on one of the Murge plateau hills, pane di Altamura is a country-style sourdough bread that has been traditionally produced in the provinces of Bari and Barletta-Andria … Classic fillings include octopus, anchovies, scarola, cod, onions, bieta, spinach, sausages, broccoletti, artichokes and courgettes. Click the large image to return to the discussion. Fold the dough. It is a very soft bread base which dates back centuries and can be used with many pizza toppings. The characteristics of the Altamura bread. Preparation: Pour a little oil into a pan and arrange a layer of toasted bread… Shape the dough into a ball, but do not overwork the dough. 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