Pane di Altamura is a bakery product obtained from the milling of durum wheat semolina, obtained from the grinding of durum wheat produced in a delimited territory of South East of Italy. The product is obtained according to the ancient processing system that involves the use of sourdough, sea salt, water. The product is packaged in an absolutely artisanal way and its production is certified and controlled by the Ministry of Agriculture at every stage of the production.
Ingredients: DOP re-milled durum wheat, Semolina, Water, Natural yeast (sourdough), Salt.
Notes: Produced in a factory that uses eggs, soy, milk and nuts.
Shelf life: 8 days from the date of production.
Pane di Altamura DOP Nutritional Information
Average values per 100 gr. of product
Energy value: 1294 kJ / 305 kcal
Fats: 2.2 gr. of which saturated: 0 gr.
Carbohydrates: 60.1 gr.
of which sugars: 6.5 gr.
Fibers: 1.9 gr.
Proteins: 10.4 gr.
Salt: 1.5 g.
Pane di Altamura DOP Recognition
In the panorama of over 1000 varieties of bread produced in Italy only the Bread of Altamura benefits from the European DOP recognition. It is produced only within the area of origin with wheat harvested exclusively in the area of origin. Each form is guaranteed by the Protection Consortium. Thus, at the time of choice you are certain that the Bread of Altamura is a delicious authenticity.
Pane di Altamura DOP Bakery Factory
The bread bakery factory is located in the town of Altamura, a small town in the South of Italy, and dedicated to producing DOP Altamura bread. High quality standards are not just for the old family recipes, but also for the state of the art machinery, highly qualified personnel, and the scrupulous hygiene plan in place to ensure healthiness and goodness of all products. As for tradition, it can be stored for 8 days.