th
# 62 • JUNE 12 , 2015
oil, the juice of a tomato or the
classic “cialledda” (cold bread
salad) of the shepherds.
Some say that what makes
Pane di Altamura PDO the
best in the world is its close
link with the local production
of durum wheat, which is used
in a re-milled form to make it.
Pane di Altamura PDO can be
recognised by the label displaying the operator code
and the production company,
which should be located in one
of the municipalities, specified
in the production rules. The
thickness of the crust must be
at least 3 mm and the inside of
the bread must have uniform
air pockets, indicating proper
leavening by the natural yeast
that is used.
Production
The dough, made from flour,
yeast, salt and water, is mixed
by a kneader with mechanical
arms at a temperature of 18°C
for twenty minutes. The sourdough is obtained with a minimum of three refreshments to
increase the fermented dough
through the addition of water
and durum wheat semolina,
in a proportion of 20% to the
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quantity of re-milled durum
wheat flour. To complete the
dough preparation, it is covered with a cotton cloth of a
certain thickness so that it rises
at an even temperature. At this
stage, the dough must rest for
at least ninety minutes.
the oven and placed on wooden boards or in baskets.
The local area
Pane di Altamura DOP is produced solely and exclusively
in the production area defined
and specified in the production
rules. This area includes the
It is then weighed and given towns of Altamura, Minervino,
an initial shaping by hand, Poggiorsini, Gravina in Apulia
after which it is left to rest for and Spinazzola.
another thirty minutes. A further manual shaping is then Altamura, the great cereal cenperformed, followed by a rest tre of Apulia, is in the heart of
period of at least fifteen mi- the Murge plateau, a few kinutes. Before baking, the loaf lometres from Bari. The raw
is turned over and then brou- materials, the bread-making
ght to the oven with light hand system with natural leavepressure applied to one side. ning and the climate give the
The oven, fired by wood or gas product a unique fragrance
with indirect heat, must reach a and delightful taste. The protemperature of 250°C.
duction of Pane di Altamura
DOP is an art bound to an anThe first stage of the baking cient and noble tradition that
is done with the oven open. has been handed down for
After fifteen minutes, the oven generations.
mouth is closed and it is left to
bake for another forty-five mi- Interesting facts
nutes. The oven mouth is nor- In its round, doughnut shamally left open for at least five pe, Pane di Altamura DOP is
minutes to allow the steam to known as “piccilatidd, i.e. “picescape and thereby facilitate cio” or bread for the whim of
the drying of the crust, which a child, who can be placated
becomes crispy. The loaves of with something that tastes
bread are then removed from good.