Pane di Altamura

Pane di Altamura is a durum-wheat sourdough bread produced within a defined area of the north-west Murgia region of Apulia, Italy. The specification requires the use of durum-wheat semolina, a natural leaven refreshed at least three times, sea salt, and water meeting precise chemical parameters, with dough shaped manually and baked at 250 °C.

About this designation

Pane di Altamura holds PDO status, registered under file number PDO-IT-0136 and entered in the EU register on 30 May 2001 following Commission Regulation (EC) No 1291/2003 of 18 July 2003. The production area is the north-west Murgia region of Apulia, centred on Altamura, whose geological, hydrological, and meteorological conditions the specification identifies as integral to the product. The wheat used must be durum varieties grown in the defined area, with one variety accounting for at least 80 % of the total; the remainder may be other varieties grown in the same area. Milling takes place within the production area, using steel cylinders operating at around 300 revolutions per minute at a temperature of not more than 40 °C. The leaven is built up by adding ingredients at least three times. The dough formula requires 20 kg leaven, 2 kg sea salt, and approximately 60 litres of water at 18 °C per 100 kg of durum-wheat flour. The water must meet defined chemical parameters including a pH of between 7 and 8.5 and a temperature of between 12 and 15 °C. After kneading for 20 minutes, the dough undergoes three distinct resting periods before baking. The oven must reach 250 °C; where directly fired, it must use oakwood. Baking proceeds with the door open for 15 minutes, then closed for a further 45 minutes. The inspection body named in the specification is Bioagricoop — Scrl, Via Fucini 10, Casalecchio di Reno, Bologna. Labelling must carry the designated oval mark bearing the words 'Pane DOP di Altamura'.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 30 May 2001 under file number PDO-IT-0136, eAmbrosia identifier EUGI00000013585.
• The specification requires one durum-wheat variety to constitute at least 80 % of the grain used, with the remainder drawn from other varieties grown in the defined area.
• Milling must take place within the production area, with cylinders operating at around 300 revolutions per minute and at a temperature of not more than 40 °C.
• Where the oven is directly fired, the specification requires the use of oakwood; the oven must reach a temperature of 250 °C.

Tasting notes

Apulian sourdough bread from Altamura (Bari province), Senatore Cappelli durum wheat semolina. Distinctive thick golden crust, dense moist amber crumb, intensely aromatic with toasted-cereal notes, exceptional shelf life (5-7 days).

HoReCa use

Apulian table bread, used as a bruschetta base, in panzanella alla pugliese, and in cucina povera dishes such as acquasale; also served with extra-virgin olive oil and tomato.

Packaging

• whole-loaf-1kg
• whole-loaf-2kg
• half-loaf-vacuum-500g
• sliced-vacuum-300g