Pane di Altamura
One thing that makes Pane di Altamura stand out from other breads is the process used to create it. Using only the finest ingredients, the dough is kneaded by hand and formed into small loaves, which are then slow-baked over a low flame. This technique creates a crusty exterior while preserving the inside's delicate texture. As if that wasn't enough, the bread is also dusted with durum wheat flour, resulting in a unique and unmistakable aroma.
With its intense flavor and inviting scent, Pane di Altamura is the perfect complement to almost any kind of meal, from a simple antipasto platter to a hearty Italian stew. It can also be enjoyed as a snack on its own or used as the base for a sandwich or panini. And because it's low in gluten, the bread is suitable for people with restricted diets – yet another reason why it's become so beloved by those who reside in and visit Italy.
In short, Pane di Altamura is an authentic Italian treasure that's sure to please the palate. So the next time you find yourself in Puglia, don't forget to try a loaf of this delicious and versatile bread – you'll be glad that you did.
Pane di Altamura recipes
Amazing Pane di Altamura recipes sourced from the web.
The origin of Pane di Altamura
Ah, Pane di Altamura! The deliciously crunchy yet still soft and fragrant bread that originated in the small city of Altamura in southern Italy.
The history of this particular bread is incredibly intricate and steeped in legend and romance. According to some accounts, it was first created by a local baker who had the idea to craft a type of bread that was light and silky on the inside but crunchy and slightly salty on the outside. Legend has it that he used the flour from a local mill to craft the bread and then brushed it with extra-virgin olive oil as well as a pinch of salt.
The bread soon became known as Pane di Altamura, named after the town from which it came from. It quickly grew in popularity and over time its fame spread throughout the region and eventually across the country. It wasn't long before it made its way to the rest of the world, quickly becoming a popular bread choice for many people around the globe.
Today, Pane di Altamura is renowned for its distinct flavor and texture. Its focus is simplicity and authenticity, making it a much-loved bread not only in Italy, but also in other countries where it is now available.
If there is one thing we can take away from the history of Pane di Altamura it is that it is a testament to the power of heritage and tradition. The original recipe has been passed down over generations, and although it might have evolved over time, it still retains the same essential components that made it a success all those centuries ago.
Types of Pane di Altamura
Pane di Altamura is a special bread bread native to Southern Italy. It is made with a combination of durum and farina wheat, which gives it its unique flavor and texture. Traditionally, it is made in the shape of an oval, with the edges curled up sharply and the surface dusted with flour. The bread is usually left to rise for about 18 hours so that the dough can develop its full flavor and character.
The process of creating Pane di Altamura is a labour of love, as it requires precision and patience. During the preparation, the dough is kneaded and shaped, by hand, into its iconic oval shape. Once the dough has been shaped, it is left to rise and proof, then baked in a wood-fired oven. The result is a loaf of bread that is crispy on the outside and soft and spongy on the inside.
This rustic, hearty bread can be enjoyed a variety of ways. It can be served as it is, either sliced or in a sandwich, or it can be used in a variety of recipes. One of the most popular uses for the bread is in a focaccia, a savory Italian flatbread that combines the flavors of Pane di Altamura with other ingredients like tomatoes, rosemary, garlic, and olives.
The unique flavor and texture of Pane di Altamura makes it a favorite among foodies and chefs alike. The flavorsome crust and spongy inside make for a perfect canvas for adding any number of accompaniments, from savory to sweet. When served hot from the oven, the aroma from the loaf wafts through the air, tantalizing all within smelling range. The ultimate compliment to this type of bread is a good olive oil and a sprinkling of sea salt. A dish of Pane di Altamura with some quality toppings is sure to have your guests salivating in no time.
Once you’ve tasted Pane di Altamura, it is hard to go back to ordinary bread. Its originality and flavor add something special to any dish and make it an ideal pairing for almost anything. Whether you’re eating it as a side dish, using it as a sturdy base for creative toppings, or simply enjoying it as-is, Pane di Altamura promises to deliver an unforgettable experience.