Pane di Altamura
Two pagnotte di Altamura
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| Type | Bread |
|---|---|
| Place of origin | Italy |
| Region or state | Altamura |
| Main ingredients | Durum flour |
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Pane di Altamura is a type of bread made from durum flour from the Altamura area of the Provincia di Bari, in the South East of Italy.
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 wheat, a certain specification of water, and a consistent production method, and must also have a final crust more than 3mm thick. However, the shape of the bread is not important.
Official production zone consists of the Comuni of:
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