What is the di altamura pane?

Mr. di Altamura is regional bread from southeast Italy. With a crunchy exterior and soft yellow interior, this bread is made of local ingredients from Altamura and surrounding cities. Protected by the European Union (EU) and denominazione di originally Protetta (DOP), only bread produced in these regions can be called Mr. di altamura.

Ancient bread, the first recorded mention of Mr. di Altamura was in 37 B.C.E. Although it is named around Altamura, it is also authentically made in Poggiiorsini and Gravina di Puglia, as well as Minervino Murge and Spinazola. Bread made using the same method and components as authentic versions, but outside the official regions, it is referred to as Tipo di altamura pane. Tipo in Italian means "type". Archangelo, Simeto, Apulo or Duilio are the only options for wheat flour. Natural, local yeasts are also used, as well as water and sea salt.

In order to form the di altamura pane, the components are mixed and then kneaded on a floured surface before allowing to get up for at least an hour. Then the dough for the second time is kneading and shaped into the wheel. Once shaped, it is allowed to rest again and climb. After this second climb is baked in a wooden oven. During the last minutes of the cooking process, the oven is left open to give the bread a signature of a thick brown bark.

Individual loaves of bread can weigh up to £ 10 (4.5 kg). Usually, however, loaves weigh closer to 2 pounds (0.9 kg) and are often not less than 1 pound (0.45 kg). The bread can maintain more than two weeks, although it does not use any artificial preservatives.

Italy residents traditionally travel on handcuffs to buy Mr. Di Altamura. He spends his day in feelings, eat in local restaurants, receive history and monuments before returning home with their bread purchased. These trips are more than just excursions to buy bread; Are part of the civicabout cultural heritage. People in this region are of little interest in non -lumping fares. In fact, McDonald's, who founded a restaurant in most countries, including Italy in most countries, simply because most of its inhabitants preferred their own, local food.