. 1kg of final bread loaf) 500g Durum wheat flour. So why do people rave so much about this marvellous bread? But where can you find the world’s best bread? Today, visitors to Puglia can enter the Altamura Cathedral to see this bread depicted within ancient art. Curious about the taste? The water used in producing the dough should be 34 … To make the “Priest’s Hat,” bakers will work the dough into a round ball and cut an “x.” Once baked, the bread will split, forming four distinct peaks. … The shelf life of this bread is incredible and noteworthy. 20 regioni, 20 pani diversi means 20 regions (in Italy), 20 different breads, which is metaphorical for the differences in each region of Italy. To make the “Priest’s Hat,” bakers will work the dough into a round ball and cut an “x.” Once baked, the bread will split, forming four distinct peaks. Heading to Brindisi, just south of Altamura, Horace wrote that the bread of Altamura is so amazing “wise travelers carry a load on their shoulders for later.”. Add salt and dough. When people rave about Pane di Altamura, it’s the texture and taste they love. The town of Altamura in Southeast Italy is known for its traditional large knots of bread called. The other common shape is called u sckuanete in the Puglia dialect, meaning “overlapped bread.” This shape is a large, rustic knot. Other than its longstanding history, there are a few reasons this bread stands out: regional ingredients, shape, texture, and an incredible shelf life. The quality of the bread in Altamura is so high that international chains have no chance in competing with the local foods. I am really happy to have investigated Altamura bread, as an Italian speciality it is of special interest to me. The bread is one I've wanted to make for many years but have The multitude of small holes are a proud indication of a successful natural leavening, and show off the bread’s moist, chewy qualities. Working method. One of my favorite multi-purpose breads is the Italian bread, Altamura. Altamura bread has different shapes and sizes. Starting ingredients. It all comes down to its inimitable texture and taste; a three-millimetre crust gives Pane di Altamura a crisp, compact shell, which makes for a hearty, crunchy bite. It may be controversial — in fact, we know it is — but many Italians believe the best bread comes from the region of Puglia. The town of Altamura in Southeast Italy is known for its traditional large knots of bread called Pane di Altamura. That way locals and visitors who taste the bread know what they’re eating is the same as what Horace sampled in 37 BC. They were built in the 1800's and can bake up to 300 kilos of bread at 200-300°C using oak wood. Burrata di Andria Photo: © www.burratadiandria.it One of the most popular delicacies from Puglia is the wonderful creamy cheese of Burrata. There’s no shortage of varieties and no shortage of love for these high carb, high flavor treats. While the PDO for Pane di Altamura does not specify a particular shape, there are generally two traditional ways the loaf is formed. Traditional stone ovens are still common in Altamura. The bus to Altamura dropped us off at the edge of town. Don't feel obligated to write up the whole recipe; a source would be much This recipe was an invention to produce a bread 'half breed' using semola and common bread flour. Semola di grano duro flour is made from durum wheat grown and cultivated in Puglia. While the PDO instructions for Pane di Altamura don’t call for a specific shape, there are generally two common ways this bread is formed. One of the key features of this bread, made in Altamura land, is the combination of taste and digestibility. That way locals and visitors who taste the bread know what they’re eating is the same as what Horace sampled in 37 BC. Pane di Altamura is a protected product, granted the Protected Designation of Origin (PDO) status in 2003. It is obtained according to the ancient process employing either a basic leavening agent, like lievito madre (soudough starter yeast compound) or biga naturale, a pre-fermented starter–that add a deeper complexity to the final product–sea salt and water. This bread’s history is long, a recipe that was made in all of pugliese society and brought to local bakers to bake in communal wood ovens. as we travel through this gorgeous seaside region. ca. Before being placed into wood-burning brick ovens, bakers will work the dough into a round ball and cut a cross into the top to make u cappidde de prèvete (or ‘priest’s hat’). It is also an essential ingredient in many traditional recipes such as the zuppa povera, an aromatic tomato soup with toasted cubes of Altamura bread. The bread from Altamura is nutty and mildly sour. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb. Let rise for 3 hours. Finally, lower the temperature to 180°C (360°F) and place the bread on the bottom of the oven for 10 minutes. I developed this recipe from one in the Il Fornaio Baking Book, by Franco Galli. Traditional bread of Altamura, Italy. 100g sourdough biga - … Curious about the taste? . ca. 2. Pane di Altamura recipe (for ca. It may be controversial — in fact, we know it is — but many Italians believe the best bread comes from the region of Puglia. These rustic loaves of bread have been made in Altamura for centuries. Pour semolina with water. Add water until the bread is covered and bring to a boil. The bread from Altamura is nutty and mildly sour. Primoforno Frozen Bread line is an unique speciality. The famed bread from Altamura can last up to two weeks due to its high percentage of water, which leaves the bread moist for a long period of time. Let rise. —Milano, Antonio Mancinelli | [gallery]Photographer Federico Garibaldi for Essen | a taste magazine. A century-old Italian bread appreciated worldwide, the first to have obtained PDO status (products with protected designation of origin) in 2013: the Altamura bread.A round loaf with a crisp crust, inside it is soft, yellow and slightly honeycombed. Curious about the taste? Read on to learn what makes this “Priest’s Hat” bread so special. Great Italian Chefs is a team of passionate food-lovers dedicated to bringing you the latest news, views and reviews from the gastronomic mecca that is Italy. Pane di Altamura n/a Named after a town settled on one of the Murge plateau hills, pane di Altamura is a country-style sourdough bread that has been traditionally produced in the provinces of Bari and Barletta-Andria-Trani for centuries. Photo: Christian Leichsenring CC BY-SA 3.0, via Wikimedia Commons. 5g salt. 1. Those who know about these things say that a good Altamura bread has a smell approaching that of toasted cofee and when eaten there is a slight after-taste of vanilla. We want to find out how to make bread – more specifically, Italian bread, and Italians know that Altamura bread is one of the best in the country. The typical cheese is made using a special process which results in the unusual form of a soft pouch of deliciousness, made from spun curd, filled with a creamy stracciatella heart that oozes out when cut into. Delicious enjoyed in salads or simply with anchovies. Here, the tradition of bread making is so ancient and important that we can find the first evidence of its history in 37 BC, in the above reference by the Latin poet Horace. Taste & flavour. Regardless, it has a beautiful color and a sweet nutty flavor. I have made a few breads (click here and here for two of my favorites) with a combination of semolina and bread flour. If producers and bakers within the region wish to use the moniker “, ” for their bread, they must meet all PDO benchmarks to ensure they’re using traditional methods and. … Preserve your sourdough for the future Create your own Explore sourdough library. For a simple snack, pane di Altamura is simply drizzled with extra virgin olive oil and sprinkled with salt or smeared with tomato or olive tapenade. The bread’s distinctive yellow colour comes the from the use of semolina, which has a 10–15% higher capacity of water absorption than traditional flour. Result. The bread from Altamura is nutty and mildly sour. The bread is therefore highly regulated; if bakers want to use the name Pane di Altamura DOP, they must meet all PDO benchmarks to ensure that they are using traditional methods and ingredients. The Culinary Institute of America 173K subscribers Puglia is home to the only PDO-protected bread in the world, with many intrepid foodies making the trip to the region specifically to try it. Learn how it’s made and why it’s held in such high regard. The cathedral, built in 1232, features examples of. Made this sourdough. The recipe for this Semolina bread is from Bread Matters: The state of modern bread and a definitive guide to baking your own. In fact, Latin poet Horace mentioned the famed bread in writings from the 1st century BC. Made from 100% durum wheat grown in the Bari province, Pane di Altamura reigns supreme in the city of Altamura. Inside, the crumb of the bread is noticeably yellow, with an aerated texture that’s chewy. PDO regulations insist the crust of this bread should be at least 3 mm thick, making for quite the crunchy bite. is a protected product, granted the Protected Designation of Origin (PDO) status in 2003. The shelf life of this bread is incredible and noteworthy. , it’s the texture and taste they love. 400 grammes of firm Altamura bread, a crushed clove of garlic, a bay leaf (laurel), salt, extra virgin olive oil, pecorino cheese, and water. This famous bread is made from the semolina of some specific varieties of durum wheat (appulo, arcangelo, duilio, simeto) grown in Altamura and in some neighboring municipalities (Gravina di Puglia, Poggiorsini), in the territory now delimited by the regulations of the protection consortium. 1. Every morning, 600 quintals of this bread are produced and its scent wafts through the town. The city of Altamura is a popular tourist spot, but almost everyone knows it in Italy as the home of the very best bread, Pane di Altamura's fantastic taste is partly down to the local wheat used, which has to be one of four specific varieties, Tiella – baked tomatoes, potatoes, rice and mussels. Photo: Stijn Nieuwendijk CC BY-SA 2.0, via Wikimedia Commons, Perhaps the Latin poet Horace was the first to praise Pane di Altamura when he called it “the best by far” in 37 BC. Knead the dough. Inside, the crumb of the bread is noticeably yellow, with an aerated texture that’s chewy. don’t call for a specific shape, there are generally two common ways this bread is formed. Semola di grano duro flour is made from durum wheat grown and cultivated in Puglia. Until now, we had only assumed that we were going in the right direction. A high percentage of water allows the bread to stay fresh for up to two weeks without any chemical preservatives. These wood-burning … The famous Altamura’s bread Altamura is primarily known throughout Italy fine bread shape resembling a heart, having since 2005 the EU quality certification Denominazione d’Origine Protetta, or DOP, analogous to the DOCG for wines, indicating that the product is manufactured in accordance with stringent requirements, which determine the origin of the ingredients and place of production. The other common shape is called. calls for only four ingredients: Semola di grano duro flour, natural yeast, water, and marine salt. The characteristics of the Altamura bread. Look no further than Italy’s heel. This means it’s a highly regulated product. translates simply as “bread from Altamura,” pointing to its origin town within the Bari province of Puglia, Italy. A product completely handmade in artisan way. ‘Altamura bread, by far the best bread to be had, so good that the wise traveller takes a supply with him for his onward journey’ (Book I, V of Horace’s Satires, 37 BC). Likewise, the yeast, grain, sea salt and water always comes from the local region, which is what makes the bread so unique. Pane di Altamura translates simply as “bread from Altamura,” pointing to its origin town within the Bari province of Puglia, Italy. Grano duro flour. Read on to learn what makes this “Priest’s Hat” bread so special. Altamura (Semolina) Bread Makes: 1 small loaf. Altamura Bread. Please do build your sourdough starter up really well, I’ve written this into the recipe, and it is the key to getting a good rise, and plenty of flavour. Your E-mail . Altamura bread obtained the coveted PDO because of the meticulous attention to detail local bakers and skilled artisans dedicate to the entire process, following an original recipe which is handed down through many generations. Feeding ingredients. This picturesque view reveals the key ingredient of what has been called the ‘world’s best bread’. INGREDIENTS • 500g / 3.3 cups semolina • 200ml / 7oz water • 1 tbsp salt • 10g yeast • 100g / 3.5oz water • 100g / 2/3 cup flour METHOD Mix water, yeast, flour. However, I have never made it myself and am now hoping that someone out there knows of a good recipe. Finally give the loaf the shape of the bread and let rise in two kitchen clothes. Mix. Upon taking your first bite, you are greeted by a hint of sourness, which develops into a rich, earthy flavour as you chew on it and savour its subtle nuttiness. Enamored with the flavors of the region and faithful to the roots of its city, Altamura, the city of DOP bread and countless mills, the family began the artisanal production of fresh and dry pasta. Discover Altamura, guided tour with tasting of bread and focaccia DOP A suggestive guided visit of the ancient medieval city of Altamura of its ancient cathedral, walking through the alleys of the storical center that perfume of fragrant bread. Here's the Italian secret to make the best homemade bread ever! Sponge: 1/4 heaping teaspoon active dry yeast; 2/3 cup Water Especially when the media hand down a veritable ad usum reinvention for consumers. If producers and bakers within the region wish to use the moniker “Pane di Altamura” for their bread, they must meet all PDO benchmarks to ensure they’re using traditional methods and ingredients. The authentic recipe for Pane di Altamura calls for only four ingredients: Semola di grano duro flour, natural yeast, water, and marine salt. This bread is only authentic and traditional when made with its regional ingredients. PDO regulations insist the crust of this bread should be at least 3 mm thick, making for quite the crunchy bite. The superb Altamura bread is made from remilled durum wheat semolina from the Alta Murgia in the Province of Bari, mixed with a natural sourdough starter, warm water and sea salt. Of this list, the most important ingredient is the flour. This means that while you can follow the recipe at home, you won’t truly be tasting Pane di Altamura. Surrounded by fields and fig trees, we followed the main road up the hill where the view flattened out and I could see the two towers of the cathedral of Santa Maria Assunta. The world is full of delicious breads: crusty baguettes from France, flat naan from India, pretzels from Germany, frybread from the United States. One of the breads included in her chapter on regional and rustic breads is the Altamura bread from the town of the same name in the region of Puglia. In 37 BC, Horace tasted Altamura bread and being seduced by its unique and natural taste he wrote in his personal diary that he thought “the best breads in the world” were produced in Altamura. In fact, the crust tends to crack. The bread made here is unusual. Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. The cathedral, built in 1232, features examples of Pane di Altamura on the portal of Frederick II of Swabia’s burial as well as on the panels depicting the life of Christ. Historically, it was eaten by both peasants and royalty, truly bridging the gap and reflecting the entire community of Altamura. Altamura, a lovely town in the center of Puglia, is famous in Italy for its delicious bread. Let rise. It all comes down to its inimitable texture and taste; a three-millimetre crust gives Pane di Altamura a crisp, compact shell, which makes for a hearty, crunchy bite. Semolina Flour gives it a distinct texture, flavor and aroma that is unique to Italy! As you now know, Pane di Altamura is a protected product with PDO status. Leave it in the fridge overnight and then form the typical bread lines, bake at 250°C (500°F) for 15 minutes, then go to 200°C (400°F) for 20 minutes. Preparation: Paying special attention to the crusts, break the bread into small pieces and place it in a saucepan. This looks like a large, rustic knot which is high and crossed over. Canestrato Pugliese DOP With a brownish yellow rind rind and a straw coloured cheese inside that inten… Of this list, the most important ingredient is the flour. Special thanks to Altamura's bakeries Maybe the most obvious and dangerously designed to rise the germs of rhetoric moment is when we start kneading words to crown the myth of bread. I recently found an article in one of my Italian magazines for a rustic peasant bread called Pane d’ Altamura. Once baked, the bread will split, forming four distinct peaks. Altamura’s bread is made from whole grain wheat flour and baked in wood-burning ovens, as they have been made traditionally. Horace’s writings are indisputable proof of the region’s age-old obsession with this bread, and the pursuit of its perfection. In fact, Latin poet Horace mentioned the famed bread in writings from the 1st century BC. 1. The famed bread from Altamura can last up to two weeks due to its high percentage of water, which leaves the bread moist for a long period of time. The only exception to this rule is the durum wheat semolina, or semola rimacinata di grano duro, used to obtain the flour; it must come from the appulo, arcangelo, simeto and duilio wheat varieties, which are grown and harvested in Altamura or the surrounding areas of Gravina di Puglia, Poggiorsini, Minervino Murge and Spinazzola. The difference is real and you can taste it for yourself. Throughout its history, Pane di Altamura was eaten by both peasants and royalty, bridging the gap between rich and poor, and reflecting the unity of the community of Altamura. That’s pretty precise! Shelf life. These requirements include using particular varieties of wheat, a certain specification of water, a consistent production method and a final crust which must be more than three millimetres thick. Pane Tipo di Altamura. These rustic loaves of bread have been made in Altamura for centuries. Their pride in this cherished product is what turned a local bread into a celebrated champion of the baking world. There is the most common one, called u sckuanète in the local dialect. Altamura Bread is a rustic bread from the Italian provence of Bari. This term refers to the traditional, overlapping form of the bread that is kneaded and sent for baking in the city's communal ovens. Altamura is a small town in the olive-clad hills of inland, central Puglia. Join us in Puglia as we travel through this gorgeous seaside region. Pane di Altamura's fantastic taste is partly down to the local wheat used, which has to be one of four specific varieties So why do people rave so much about this marvellous bread? In Puglia, rolling fields of wheat swaying in the gentle breeze unfurl as far as the eye can see. Share. Recipe. The product was born from the indissoluble and eternal love of a family for the territory: Puglia. The traditional recipe includes yeast, local durum wheat, sea salt, and water from the Altamura area of the Puglia region – the heel of the Italian boot. Not only culinary differences, but cultural and social differences as well, which continue to hold strong, even in this globalized world. The bread of Altamura. Its long shelf life allows this traditional bread to keep its unique great taste and aroma for a period of 2-3 days from thawing it. If you like to bake at home and come across at some point with durum wheat flour, take the chance and try to make this remarkable bread. This means it’s a highly regulated product. 350gr water. From the search for raw materials to the finished product, everything is done within the geographic boundaries of Altamura. The use of local ingredients is what makes Altamura bread so special. It has a thick, crispy crust and a distinctly yellow crumb that’s dense but … Quite a few recipes come up in a Google search, but I trust the folks here on TFL to be more likely to come up with a winner! Altamura bread is particularly special, as it is the only bread in Europe that has Protected Designation of Origin (PDO) status, which it was granted by the EU in 2003. Altamura breadis an artisan bread from the very south of Italy, near the heel of the boot. in the Puglia dialect, meaning “overlapped bread.” This shape is a large, rustic knot. This honey-coloured crust conceals a soft, straw-coloured crumb with a fluffy, aerated texture. Fold the dough 3 times. During his travels through the lands of what we now call Puglia, the poet discovered the famous bread, and took a supply of it with him for his return trip. Built in the 19th century, they typically have very tall hoods, require extremely long- handled peels and can hold 300 kilos of bread or more. This classic regional bread is prized for its quality, texture and taste found in Puglia near the mountains of Murgia. Bread made with 100% semolina does not develop a thick crispy crust like bread made from high protein all purpose or bread flour. Perhaps the Latin poet Horace was the first to praise, that the bread of Altamura is so amazing “wise travelers carry a load on their shoulders for later.”, Today, visitors to Puglia can enter the Altamura Cathedral to see this bread depicted within ancient art. And 1 more. The other common shape is called u skuanète in the Puglian dialect, meaning ‘overlapped bread’. It is famous in Italy as one of the finest and oldest types of bread in the country and is a protected name within the European Union. Our O-tentic durum is based on 100% durum wheat flour, just like the Altamura bread, creating the typical Mediterranean taste: aromatic, nutty and creamy. So, if you want to take a slice out of regional Italian baking and enjoy the upper crust of Puglia’s cuisine, go for Pane di Altamura. For more information about the book, please read my review of Bread Matters. Made of durum wheat flour cultivated in Altamura, it has a round shape, a massive size and is characterised by an external crust of 3mm in thickness, which guarantees long lasting, and soft crumb. Francisco Cabrera. Horace’s writings are proof of the longstanding obsession with this bread. Carol Field's 'Italian Baker' is the oldest book in my ever growing collection of books on bread and pastry making, and still one my stand-bys that I refer to often. Crusts, break the bread is a large, rustic knot which is high crossed. Its quality, texture and taste they love globalized world which continue to hold strong, even in globalized! Only culinary differences, but cultural and social differences as well, which to! 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