Pane di Altamura
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.
In 2003 Pane di Altamura was granted PDO status within Europe.
By law, it must be produced according to a range of strict conditions, including using particular varieties of durum wheat, a certain specification of water, a consistent production method, and must also have a final crust that is at least 3mm thick. The shape of the bread is not essential for a loaf to be certified but there are some traditional shapes.
Official production zone consists of the Comuni of:
