Pane di Altamura is one of Italy’s most well-known regional breads. It is made with hard wheat flour, grano duro in Italian, which is cultivated in the northeastern part of the Murgia region of Apulia.
History: Pane di Altamura is one of Italy’s most well-known regional breads. It is made with hard wheat flour, grano duro in Italian, which is cultivated in the northeastern part of the Murgia region of Apulia. The flour is mixed with natural yeast, water and salt and left to rise for a couple of hours. Once the dough has risen, it is kneaded again and divided into pieces of various sizes.