Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semola from the Altamura area of the Provincia di Bari, in the Apulia region. 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 durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick. The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes.
Official production zone consists of the Comuni of: Altamura Gravina in Puglia Laterza Matera Poggiorsini Santeramo in colle Spinazzola Minervino Murge
See also
Altamura
Altamura Man
Pulo di Altamura
Altamurana
References
Consorzio per la tutela del Pane di Altamura(in Italian) (Accessed 18 July 2010)