Altamurka

Altamurka is a bread traditionally made in the town of Altamura in the Metropolitan City of Bari, in the Apulia region of southern Italy. It is a sourdough bread prepared using a specific process that has been passed down through generations. The dough is made from durum wheat flour, water, and a sourdough starter (lievito madre). This starter is a natural leavening agent that contributes to the bread's distinctive flavor, aroma, and texture.

The bread is typically shaped into a large, rustic loaf with a thick, golden-brown crust and a soft, airy interior. The crust often bears the marks of the oven and can be quite hard, while the crumb is a pale yellow. The baking process traditionally takes place in a wood-fired oven, which imparts a unique smoky flavor to the bread. Altamurka is known for its long shelf life, a characteristic attributed to the high gluten content of the durum wheat and the sourdough fermentation.

In 2003, Altamurka bread was granted Protected Geographical Indication (PGI) status by the European Union. This designation recognizes the bread's unique qualities and its strong connection to the geographical area of Altamura, ensuring that only bread produced in accordance with specific traditional methods and from designated local ingredients can carry the name. The PGI status helps to preserve the authenticity of this culinary heritage.