Pane Tradizionale dell'Alta Murgia
Traditional Alta Murgia Bread
The 19th-century stone ovens are still part of the streetscape of the Alta Murgia: very tall hoods, peels with absurdly long handles, and room for 300 kilos of bread at a time. The loaf is the wide-brimmed hat shape the dialect calls skuanete, under a golden crust.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
Altamura, Bari province
How it is made
Remilled durum semolina from the Alta Murgia, natural sourdough, warm water and sea salt. The loaves were traditionally large and long-keeping, three to five kilos, though a kilo is now common too; baked daily and good for a week.