It was made with durum wheat flour. Thus, to use this label, it must be produced according to a range of strict conditions. An award-winning sourdough bakery in north London, currently offering a limited range of bread, buns, pastries and flour. 2020/02/23 - Pinterest で Hideaki Akaiwa さんのボード「Altamura bread」を見てみましょう。。「パン, 石窯, パン 屋 さん」のアイデアをもっと見てみましょう。 The instructions are even posted on Italy’s DOP website: "Before being baked, the loaf is turned upside down and, with a light pressure of the hand exerted on one side, insert in the oven". Perhaps the only bakery product to boast the prestigious DOP brand: Altamura bread is known all over the world thanks to its … When the dough has risen turn it on a working surface and proceed to shape and weigh it. The ancient oven of Barile's Family Specialists in the production of baked goods: pre-cooked and frozen, in modified atmosphere and at room temperature. Altamura bread is made in 5 steps which makes it quite unique in Italy. Forno Antico S. Chiara is one particularly well-known bakery (its oven dates to 1423), but any bakery selling Pane di Altamura will do. In 2003, the European Union granted the ‘Pane di Altamura‘ (Altamura bread) the PDO status. The temperature must reach 485°F. Welcome to the well known bakery Altamura Bakery which provides the best baking specialities in the vicinity of Bayonne (New Jersey). If your oven is wood-fired, it must be fed only with oak tree branches or logs. At this point, the loaves are baked and placed on wooden planks. U cuappidde de prèvete, “bread with a priest's hat”, was a bread on the crumbly side, made with pieces of dough given to the bakers by the housewives as compensation for the baking their own bread. Pane tipo di Altamura crumb. 2.700.000 euro Altamura bread has different shapes and sizes. Altamura bread obtained the coveted PDO because of the meticulous attention to detail local bakers and skilled artisans dedicate to the entire process, following an original recipe which is handed down through many generations. This is the version of our website addressed to speakers of English in the United States. "It is called Alta Murgia Bread because it refers to a specific geographical area," explains Nicola Curci, trustee of the area’s Slow Food Convivium. In the Petronella Bakery 1966, up to 250 kg of Altamura loaves are baked. Made on special occasions, it was kneaded first with quality durum wheat. We want to find out how to make bread – more specifically, Italian bread, and Italians know that Altamura bread is one of the best in the country. According to specifications, the bread must be made of hard wheat flour, it must be baked in an oven that uses oak wood, and its crust must be at least 3 millimeters thick. Then there is u puène muèdde: a soft bread made in ancient times for the farmers and shepherds in the city who consumed it on their long voyages outside of Altamura’s walls. Today, this term is also used to indicate bread with more rise (i.e. Opening hours at this business can be checked on the right side of this page. Then there is the crumb texture: yellow, intense, full-bodied and fragrant. A symbol of tradition. The water used in producing the dough should be 34 F (4C). ALTAMURA'S LAND the heart of durum wheat production Altamura's Bread. Altamura bread is an artisan bread from the very south of Italy, near the heel of the boot. I.V. However, these are two distinct products so ask your local retailer which is which. The ingredients are ground semola and 'grano duro' grain strictly from the Alta Murgia. Kevin Worthington. Final dough temperature: 23 ° C. At the address 12 E 48th St, Bayonne, NJ, 07002 you will find good quality and best prices in baking specialties. The Slow Food Presidium of Alta Murgia Bread Beyond the few differences between the … There is the most common one, called u sckuanète in the local dialect. Alternatively, you may use, “Quality in work and life is a choice in a...”, “Qualità -professionalità -gusto e puliza...”, “Non prenotate domicili,se ne dimenticano.”, “Searching for âthe worldâs best breadâ”, Hotels near La Cantina Frrud - Museo del Vino, Hotels near MUDIMA - Museo Diocesano Matronei Altamura, Italian Restaurants with Buffet in Altamura, Italian Restaurants with Outdoor Seating in Altamura, Seafood Restaurants for Large Groups in Altamura, Restaurants for Special Occasions in Altamura, Restaurants near La Cantina Frrud - Museo del Vino, Restaurants near MUDIMA - Museo Diocesano Matronei Altamura, Restaurants near Centro storico di Altamura, Restaurants near Museo Archeologico Statale. You have to knead the dough for 20 minutes with the dough hooks of an electric mixer. Only ten local bakeries prepare it following this specific recipe. Altamura is a town in Puglia, Italy where they grow their own Durum wheat. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. From Di Gesù’s story of success, the Apulian director Nico Cirasola created a film called “Focaccia Blues” (even if there’s nothing sad about a slice of focaccia). Another bread recipe is u peccelatidde. The aroma and flavor of the bread are most remarkable for a prominent sourdough tang. It’s similar to a wide-brimmed hat. Outside the bakery, a local patron, holding his child, told us how the people of Altamura love this bread, fresh then used in soups and bread salads. Bake the bread inside the cloche for 25 minutes and then remove the cover and continue to bake for a further 20 - 25 minutes until golden brown. Instead of Bread: NYC’s Twists On Farinata, Cecina, and Panelle, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. For every 100 kg of semolina flour to bake, you need 20 kg of natural yeast, 2 kg of sea salt and 60 liters of water at a temperature of 65°F. It should also be remembered that the average price of Pane di Altamura bread does not fall below 4-4.5 euros per kilo. At the end of this process, leave the dough to rise making sure it is covered with a cotton cloth, for about 90 minutes. "My shop was always full, while the ones were always empty," says Luca Di Gesù – still behind the counter of his historic bakery at 85 years old, delighting tourists and locals with fragrant pieces of his irresistible focaccia. From the search for raw materials to the finished product, everything is done within the geographic … Indeed, Altamura and Matera, 20 km away from each other, share a millenary tradition in making bread that has recently been formalized with the DOP label (Protected Designation of Origin) Pane di Altamura and the IGP label (Protected Geographical Indication) Pane di Matera. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. It's famous in Italy as one of the finest and oldest types of bread in the country and it is a protected name within the European Union. Toasted, yellow crumbs with a crunchy crust that stays soft for days, dense yet easy to chew: these are the characteristics of the Pane di Altamura. After this process, cover the dough with a cotton cloth so the bread will rise evenly. The quality of the bread in Altamura is so high that international chains have no chance in competing with the local foods. I developed this recipe from one in the Il Fornaio Baking Book, by Franco Galli. This bread is never wasted. Allow to cool completely before … They are 'impastamento', 'formatura', 'lievitazione', 'modellatura' & 'cottura nel forno a legna'. This is a bread recipe that’s unique to the Puglia region and about 90 bakeries have made it their life’s mission to perfect it. 5/5. Includes the menu, user reviews, photos, and highest-rated dishes from Altamura Bakery. Some manufacturers are trying to ride the trend, inflating prices a bit. You may have heard of Altamura for the first time in the early 2000s, when a local baker brought the local McDonald's to a close without much effort at all. 0. Get food delivery from Altamura Bakery in Bayonne - ⏰ hours, ☎️ phone number, address and map. This wheat is so special that the Altamurans have achieved the DOP (Protected Designation of Origin) for their breads which are made with semolina flour milled from the durum wheat grown in the area. After 15 minutes, the door of the oven is closed and the bread is baked for another 45 minutes. Altamura bread was the the first product in Europe to bear the D.O.P. 1291 of 18/07/2003 by the Italian government. Latest reviews, menu and ratings for Altamura Bakery in Bayonne - ⏰ hours, ☎️ phone number, address and map. 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. Read reviews from Altamura Bakery at 12 W 48th St in Bayonne 07002-4007 from trusted Bayonne restaurant reviewers. Test the baking by lifting the loaf and tapping the base which should sound hollow. To do this, water and durum wheat semolina flour are added. Each dense loaf is studded with flavorful olives, slowly fermented and baked to lock in the flavors. They are mixed with natural yeast, tepid water and marine salt. Altamura Bakery Treat yourself to the experience of visiting one of the most ancient bakery in Altamura, tasting the delicious bread of Italy, recognized as a PDO product in 2003. Then came the DOP, and its specifications, sanctioned by regulation no. Altamura’s bread is made from whole grain wheat flour and baked in wood-burning ovens, as they have been … This move was strongly supported by the previous trustee, Giuseppe Incampo, founder Giuseppe Colamonaco, and Onofrio Pepe, the President of the association, Amici del fungo cardoncello (or “Friends of the Cardoncello Mushroom” in English). There are two members of the Presidium: i Fratelli di Gesù and La Panetta di Carlo Picerno. Excellent bread now and always in past for years. Nicola Curci advises us to "observe the brands that guarantee the preparation through a precise specification.” So keep an eye on the Slow Food brand and the DOP (click on the link to find all the points of sale that follow the method guaranteed by governmental recognition). To use our mobile site, please enable JavaScript. The first Bread recognized as DOP. 30 minutes before baking preheat the oven and La Cloche to 200°C. Browse the Photo Gallery for the best Altamura bakeries! Olives and bread, what could be better? It is obtained from the use of semolina (very rich in gluten) remixed wheat varieties grown in the territories of the municipalities of Murgia. Pane tipo di Altamura crumb close-up. To prepare Pane di Altamura DOP, the sourdough needs to rise a minimum of three times to increase the volume of the fermented dough. Bakeries in Altamura, Province of Bari: Find Tripadvisor traveler reviews of Altamura Bakeries and search by price, location, and more. They include using particular varieties of locally produced durum wheat, a certain specification of water, and a consistent production method. google 11.03.2016. At the beginning of the 2000s, Slow Food established the Presidium of Traditional Alta Murgia Bread. According to the regulation of the DOP mark, Altamura’s bread must have a crust of at least 3 millimetres in thickness, and a crumb full of small holes, that indicate a successful leavening. The Bread of Altamura, with its characteristic fragrance, of never less than 0.5 kg in weight, it was the first product in Europe to bear the DOP mark in the “Bakery … the bread with the brioche-style top). Altamura Bread, or Pane di Altamura, is one of the oldest to ever exist on the Italian peninsula. Altamura bread is a bakery product made from duroo wheat semolina, obtained from the grinding of durum wheat of the “Appulo”, “Arcangelo”, “Duilio”, and “Simeto”. 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