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Altamura DOP bread 500gr

Altamura DOP bread 500gr

Regular price €4,90 EUR
Regular price Sale price €4,90 EUR
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Discover Altamura Bread, the traditional bread of Puglia famous for its crunchy crust and soft crumb. Produced exclusively with durum wheat semolina, mother yeast and pure water, Altamura bread boasts a long leavening and cooking in wood-fired ovens, which give it an unmistakable aroma and flavour. This bread, certified with the Protected Designation of Origin (DOP), is the result of centuries of tradition and craftsmanship.

net weight 500 gr

HAND MADE PRODUCT

Produced by: Panificio DiGesù - Altamura, Puglia

Ingredients: Remilled durum wheat semolina, water, mother yeast, salt.

NUTRITIONAL DECLARATION: average values ​​per 100g of product

Power Kj 1294
Kcal 305
Fats gr 22
of which saturated gr 0
Carbohydrates gr 60.1
of which sugars gr 6.5
fibers gr 1.9
Proteins gr 10.4
salt gr 1.5

Store in a cool, dry place away from light or heat sources.

A BIT OF HISTORY

Bread, as a basic element of the diet of the populations of Alta Murgia, traditionally produced in large pieces, in its characteristic form, called "u sckuanète", was kneaded mainly by women at home, and taken to bake in public ovens . The production of bread was therefore a choral act, on a social and cultural level, in which the family and private sphere intersected with the public one.

To prevent the loaves from getting confused, the baker proceeded to brand them with the initials of the owner or head of the family, impressed on an iron stamp. Only then did he proceed to bake them.

The main characteristic of bread, preserved over time, was its durability, essential to ensure the sustenance of farmers and shepherds in the weeks they spent away from home, working in the fields or pastures on the Murgia hills. The lunch of these workers essentially consisted of a bread soup flavored with olive oil and salt. Until the middle of the last century you could hear the baker's cry in the streets of Altamura announcing, at dawn, that the bread had been baked.

The first reference to the place of origin of the product, if not exactly attributable to Altamura but certainly to the Murgian territory, can be found in book I, V of the "Satires" of the Latin poet Horace, who in the spring of 37 BC, in revisiting the landscape of his childhood, he notes the existence of "the best bread in the world, so much so that the diligent traveler brings a supply with him for the rest of the journey".

The traditional bread-making activity of Altamura is confirmed in "The Municipal Statutes of the City made in the year 1527", whose articles relating to the bakery duty have been transcribed, edited by G. De Gemmis, in the Bulletin of the Archive-Library -Civic Museum, in the year 1954 (pages 5-49).

Another document, dating back to 1420, sanctioned the exemption of the bread duty for the clergy of Altamura.

Altamura bread, the result of a tradition that dates back to the 1st century BC, is still produced today following the ancient recipe handed down from generation to generation by farmers and shepherds since the Middle Ages. The ingredients have remained unchanged over the centuries - re-milled durum wheat semolina, mother yeast, salt and water - as has the manufacturing process, divided into five phases: kneading, moulding, leavening, moulding, cooking in a wood-fired oven.

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