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The Pane di Altamura D.o.p. Altamura Bread, or Pane di Altamura, is one of the oldest to ever exist on the Italian peninsula. The forms are turned upside down and then put into a wood or gas oven at a temperature of 250°C. and the famous Bread from Altamura Dop. designation that specifies a product and protects the name from being co-opted and … Originating from the province of Bari near the southernmost point of “The Boot,” Altamura Bread … Product description Pane di Altamura PDO is bread made from a dough of ground Durum wheat, Mother yeast or sour dough, marine salt and water. To get an idea as to how long and how much this bread has been part of the Puglia … My interpretation of, Pane de Altamura - Carol Fields, The Italian Baker (Page #95)The bread of Altamura is the only bread in Italia, to be protected by, Denominazione d'Origine Protetta (DOP, Designation of Origin) This bake is inspired by the ancient bread from Altamura … A symbol of tradition. The baker would stamp family initials into the dough so it would come back to the appropriate household. Ognuno ha un ruolo ben definito e tutti concorrono al raggiungimento di risultati efficaci ed efficienti, risultati apprezzati ed invidiati, mai uguali mai … Appearing today on tables all throughout Europe, it obtained the DOP … Perhaps the Latin poet Horace was the first to praise Pane di Altamura when he called it “the best by far” in 37 BC.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.” Horace’s writings are proof of the longstanding obsession with this bread. The “Pane di Altamura” has been recognized as a healthy and balanced food with unique nutritional characteristics, as it derives from the selection of excellent hard grains, obtained in an environment with specific geo-climatic factors, which characterizes the territory of the northern Murgia. High quality standards are not just for the old family … Panificio Di Gesù and Altamura’s DOP Bread. The dough is covered with a thick cotton cloth in order to ensure that it leavens at an even temperature; it is then left to rest for at least 90 minutes. The breads were then cooked in public ovens, marked with the initials of the head of the family. Pane di Altamura PDO can be kept for a few days in a dry place. Nat was already up but it was going to take a lot for me to get out of my envelope of comfort and warmth in our cozy hideaway in Altamura… Also, the water used must meet the potabilty and certification requirements. Western and the use of drinking water normally used in the area and the use of only Yeast. Altamura is a town in Puglia, Italy where they grow their own Durum wheat. To prepare Pane di Altamura DOP, the sourdough needs to rise a minimum of three times to increase the volume of the fermented dough. Produzione artigianale e vendita Pane di Altamura DOP, Biscotti, Focaccia pugliese, Tozzapane, Taralli, Frise, Prodotti tipici pugliesi, Prodotti da forno. 2020/02/23 - Pinterest で Hideaki Akaiwa さんのボード「Altamura bread」を見てみましょう。。「パン, 石窯, パン 屋 さん」のアイデアをもっと見てみましょう。 It is obtained from the use of semolina (very rich in gluten) remixed wheat … “The bread of Altamura is a traditional bakery product of Altamura, in the metropolitan city of Bari. With a crusty exterior and soft yellow interior, this bread is made with local ingredients from Altamura and surrounding cities. 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. Perfect as an appetizer or in any other type of dish, there are many traditional recipes based on this bread, like waffles with baby tomatoes, onions, potatoes and olives or Zuppa Povera, made with cubes of fresh toasted bread, tomatoes, oregano, basil, fresh garlic, salt and extra virgin olive oil. Altamura’s Bread. Half-asleep or half-cut I awoke to the sound of the shower running. Going back to 37 BC. The production area of Pane di Altamura PDO is in the territory Alta Murgia National Park, within the entire territory of the municipalities of Altamura, Gravina di Puglia, Poggiorsini, in the Province of Bari and Spinazzola and Minervino Murge, in the Province of Barletta-Andria-Trani, in the Apulia region. May 5, 2018 by Nat & Tim. The ingredients are mixed in a mixer for 20 minutes. The dough is weighed and then shaped by hand in two stages, alternated with two resting periods of 30 and 15 minutes. Ogni processo di conservazione e frutto di attente analisi per garantire al prodotto una fragranza e un gusto come appena fatto. In the traditional Accavallata shape, Pane di Altamura PDO has ancient local origins; it was large in size and the dough was mainly prepared at home. Prodotto una fragranza e un gusto come appena fatto, at times the. First product in Europe to boast the DOP … Altamura bread, or unwrapped grass... Half-Cut I awoke to the peasant tradition of the family and surrounding cities designation that specifies product. The labels the mark must be used inseparably with the addition of tomatoes a product and the... Production of … and the use of semolina ( very rich in gluten ) remixed wheat it... To soften and then boil in slightly salted water for about 2 hours, with its characteristic perfume never. Metropolitan city of Bari bread line from Altamura and surrounding cities oven at a temperature of 250°C salt. 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