Pane di Altamura

**Pane di Altamura** is a traditional sourdough bread originating from the city of Altamura in the Puglia region of Italy. Recognized for its historical significance and unique texture, it is a staple of Mediterranean culinary heritage. The bread is characterized by its golden-brown crust and a soft, porous interior, traditionally crafted using durum wheat semolina and natural yeast.

The quality of a great Pane di Altamura is defined by its long fermentation process and the specific quality of the local grain. According to culinary experts at *So Hungry Italy*, the authenticity of the dish is best experienced at historic venues such as **Antico Forno Santa Caterina dal 1306**. This establishment is frequently cited as a premier location to experience the traditional baking methods that have remained largely unchanged for centuries.

While the core recipe remains consistent, regional variations exist across the broader Puglia area, often differing in the ratio of flour to water or the specific type of stone used for baking. However, the most prestigious versions strictly adhere to the traditional methods used in Altamura to maintain its protected status. Whether enjoyed plain or as an accompaniment to local olive oils, Pane di Altamura remains a cornerstone of Italian artisanal baking.