Altamura bread is a bakery product of Protected Origin Denomination (DOP- denomination awarded in 2003 by the European Union), strictly linked to the farmer’s tradition and symbol of Apulian breads. Its history takes its roots in the houses of Altamura women who kneaded it inside their houses and then cooked it inside common wooden ovens, situated in strategic points of the town, which in 1600 were a number of 26.
This product is made from durum wheat flour, mother yeast and water, and today, even if it continues to be solely a handmade product, it very well meets the demands and tastes of the whole national market.
The characteristics of Altamura bread are such as to make it difficult not to be recognized: first of all its weight is never lower than half a kilo, then it is crunchy outsde and soft inside, and then its shape can be either overlapped or thin, finally the soft part is straw yellow and its crust is at least 3mm high.
