Pane di Altamura

*Pane di Altamura*
	Twopagnotte di Altamura
Type	Bread
Place of origin	Italy
Region or state	Altamura,Apulia
Main ingredients	Remilleddurumwheat semola
	Media:Pane di Altamura;

Pane di Altamurais a type ofItaliannaturally leavenedbreadmade from remilleddurumwheat semolina^[1]from theAltamuraarea of theprovince of Bari,in theApuliaregion.

The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420.^[1]Historically, the bread was prohibited from being baked in private ovens.^[1]

In 2003,pane di Altamurawas grantedprotected designation of origin(PDO) status within Europe, the first bread in Europe to receive this status.^[1]By law, it must be produced according to a range of strict conditions,^[1]including using particular varieties of durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick.^{[citation needed]}The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes. One common traditional shape resembles a "hat with a wide brim".^[1]

Official production zone consists of thecomuni(municipalities) of:^{[citation needed]}

References

^^a ^b ^c ^d ^e ^fSinha, Nirmal K. (April 23, 2007).Handbook of Food Products Manufacturing.Wiley.pp. 366–368.ISBN 9780470113547.

External links

Consorzio per la tutela del Pane di Altamura(in Italian) (accessed 18 July 2010)

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[:0-1] Sinha, Nirmal K. (April 23, 2007).Handbook of Food Products Manufacturing.Wiley.pp. 366–368.ISBN 9780470113547.

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