Pane di Altamura DOP

Cucina Italiana, cucina italiana in Usa, Food, Food and wine, prodotti italiani, Prodotti Pugliesi, Prodotti Tipici, risotto

Pane di Altamura DOP
Pane di Ascoli Satriano
Pane di Laterza
Pane di Monte Sant’Angelo
Pizza sfoglia e scannatedda
Puccia
Uliata
Altamura bread is the symbol of Apulia bread. It is obtained with durum wheat semolina produced in Altamura, Gravina, Poggiorsini, Spinazzola and Minervino Murge.
It is made with the exclusive use of natural yeast (called sour dough), salt and water, and it has various characteristic shapes (“sckuanete”, “muedde” “peccelatidd”, “a mezza stufe”, “a cappidde de prevete”). Altamura bread is stone baked. In 2003 it is was awarded the Protected
Designation of Origins by the EU.
In Ascoli Satriano, near Foggia, bread is given a long shape called “filone di Orazio”, or a round shape and can weigh 2 or 5 kilos.
In Ischitella bread is seasoned with olive oil and wild fennel seeds and is called “pizza sfoglia” or “scannatedda” according to its shape.
In Laterza, bread is made in various shapes and can weigh 1,2 or 4 kilos.
The biggest bread is produced in Monte Sant’Angelo, where it is exceptionally made with flour. It can weigh up to 7 kg.
“Pucce” are very typical in the Salento and Taranto area.  
They are small and round rolls, with a diameter of 20 or  30 cm, and are called “uliate” when olives (“olive norchie” with the stone) are added in the dough.

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