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altamura bread dop

On 18 July 2003, at the European level, the Altamura bread was recognized as the protected designation of origin (DOP).” -Wikipedia. Our products are always fresh and consistently produced every day, we rely on the best national and international couriers to ensure maximum speed and best conservation of our products. The Culatello of Parma is defined the king of meats. 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. Pane di Altamura, the DOP Bread seen in a Bakery in Altamura One of the DOP products they brought for us to chew on was the Pane di Altamura DOP you see in the picture. it is linked to the peasant tradition of the typical area of ​​production, that is Altamura. The Mill Stream Pane Tipo di Altamura Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Indeed, Altamura and Matera, 20 km away from each other, share a millenary tradition in making bread that has recently been formalized with the DOP label (Protected Designation of Origin) Pane di Altamura … For … Also, the water used must meet the potabilty and certification requirements. “The bread of Altamura is a traditional bakery product of Altamura, in the metropolitan city of Bari. Altamura Bread, or Pane di Altamura, is one of the oldest to ever exist on the Italian peninsula. The wood-fired ovens of the Santa Chiara Bakery in Altamura, established in 1423. Going back to 37 BC. Pane di Altamura is a regional bread from southeastern Italy. The final product is packaged in perforated heat-shrink wrapping with the distinctive and easily recognisable mark of Pane di Altamura PDO, or unwrapped. Method: Soak the grass peas in water to soften and then boil in slightly salted water for about 2 hours. 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. Western and the use of drinking water normally used in the area and the use of only Yeast. The baker would stamp family initials into the dough so it would come back to the appropriate household. Originating from the province of Bari near the southernmost point of “The Boot,” Altamura Bread … designation that specifies a product and protects the name from being co-opted and … 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. Altamura bread Guiseppe is on one side kneading preweighed portions of dough into traditional shapes with machine-like precision. On the labels the mark must be used to be used inseparably with the protected designation of origin. The finished product is very crisp and aromatic. Perhaps the only bakery product to boast the prestigious DOP brand: Altamura bread is known all over the world thanks … ALTAMURA'S LAND the heart of durum wheat production Altamura's Bread. Altamura’s Bread. It is excellent eaten sliced with extra virgin olive oil and salt, at times with the addition of tomatoes. High quality standards are not just for the old family … The first Bread recognized as DOP. Made from Semola Rimacinata (re-milled … 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 … 0,5, it was the first product in Europe to boast the DOP brand in the “Bakery and bakery products” product category. Although you can Google “pane di Altamura” and get recipes using ingredients from the US, you don’t get Pane di Altamura, of course, you get Pane Tipo di Altamura, a bread … It is sold fresh year-round in loaves weighing no less than 0.5 kg. Pane di Altamura DOP – Originally, the dough for this bread would be home-made and then publically baked by a local professional. The forms are turned upside down and then put into a wood or gas oven at a temperature of 250°C. Protected by the European Union (EU) and the Denominazione di Origine Protetta (DOP), only bread made in these regions may be called pane di Altamura. Pane di Altamura PDO is bread made from a dough of ground Durum wheat, Mother yeast or sour dough, marine salt and water. Operators: 18 Production(KG): 356.458 Turnover(MLN€): 0,66 Surface(HA): 118,45, Kemp House, 160 City Road, London, United Kingdom, EC1V 2NX. 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. Heat 4 tablespoons of extra virgin olive oil and gently fry the … Un gusto come appena fatto Altamura PDO can be kept for a few days a... The family Altamura … Altamura ’ s a delightful bread the area the... “ DOP ” brand from 500gr and 1KG periods of 30 and 15 minutes DOP '' from Altamura has! Process of shelf life is a … Pane di Altamura PDO can be kept for a few days a... Labels the mark must be used to be used to be used to be used be! Altamura DOP the appropriate household PDO can be kept for a few days in a mixer for 20 minutes bread. Weighing less than 0.5 kg of meats, in the metropolitan city of Bari, never weighing less than.... 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