Altamura bread is the symbol of Apulia bread. It is
obtained with durum wheat semolina produced in
Altamura, Gravina, Poggiorsini, Spinazzola and Minervino
It is made with the exclusive use of natural yeast (called
sour dough), salt and water, and it has various characteristic
shapes (“sckuanete”, “muedde” “peccelatidd”, “a
mezza stufe”, “a cappidde de prevete”). Altamura bread
is stone baked. In 2003 it is was awarded the Protected
Designation of Origins by the EU.
In Ascoli Satriano, near Foggia, bread is given a long
shape called “filone di Orazio”, or a round shape and
can weigh 2 or 5 kilos.
In Ischitella bread is seasoned with olive oil and wild
fennel seeds and is called “pizza sfoglia” or “scannatedda”
according to its shape.
In Laterza, bread is made in various shapes and can
weigh 1,2 or 4 kilos.
The biggest bread is produced in Monte Sant’Angelo,
where it is exceptionally made with flour. It can
weigh up to 7 kg.
“Pucce” are very typical in the Salento and Taranto area.
They are small and round rolls, with a diameter of 20 or
30 cm, and are called “uliate” when olives (“olive norchie”
with the stone) are added in the dough.