Bakeries in Altamura, Province of Bari: Find Tripadvisor traveler reviews of Altamura Bakeries and search by price, location, and more. 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. Altamura is a town in Puglia, Italy where they grow their own Durum wheat. Another bread recipe is u peccelatidde. 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. However, these are two distinct products so ask your local retailer which is which. 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. Made on special occasions, it was kneaded first with quality durum wheat. In the Petronella Bakery 1966, up to 250 kg of Altamura loaves are baked. Altamura Bread, or Pane di Altamura, is one of the oldest to ever exist on the Italian peninsula. From the search for raw materials to the finished product, everything is done within the geographic … Incorporate the first 600 ml of water into the dough with yeast, mix well and then add the semolina, salt and oil, and slowly the remaining 200 ml of water. Altamura is widely known as the “city of bread” for centuries. After 15 minutes, the door of the oven is closed and the bread is baked for another 45 minutes. Delivery: To NW5, N7 and N19 postcodes. The Slow Food Presidium of Alta Murgia Bread The first part of the cooking is done in an open oven. In the Petronella Bakery 1966, up to 250 kg of Altamura loaves are baked. First of all, the shape is unmistakable. 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. 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. Pane tipo di Altamura. It should also be remembered that the average price of Pane di Altamura bread does not fall below 4-4.5 euros per kilo. Altamura Forno Antico Santa Caterina.jpg The flavour was very similar to the Santa Chiara bread but the interior texture was very slightly … Altamura bread has different shapes and sizes. It is obtained from the use of semolina (very rich in gluten) remixed wheat varieties grown in the territories of the municipalities of Murgia. At the address 12 E 48th St, Bayonne, NJ, 07002 you will find good quality and best prices in baking specialties. The loaves are quite large with a shape like a floppy chef's hat or a sort of fat beret. 30 minutes before baking preheat the oven and La Cloche to 200°C. Category: Pleasures and Tastes 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. Altamura is becoming more and more frequented by tourists looking for authentic gastronomic experiences. They are mixed with natural yeast, tepid water and marine salt. At the end of the baking process, the oven door is kept open for another five minutes: this allows the steam to escape so the crust will dry out for a crunchier crust. This is the version of our website addressed to speakers of English in the United States. more, You seem to have JavaScript disabled. Resting time: 90 minutes. This term refers to the traditional, overlapping form of the bread that is kneaded and sent for baking in the city's communal ovens. 1291 of 18/07/2003 by the Italian government. Knead 3 minutes at speed 1 and 6 minutes at speed 2. When the dough has risen turn it on a working surface and proceed to shape and weigh it. It is low, flattened, or with more of a rise to it. Like our Pane Altamura and Pane Toscano, our Kalamata Olive Bread is made with all-natural leavenings and only the finest ingredients. Only ten local bakeries prepare it following this specific recipe. The Real Dop Altamura’s Bread “The bread of Altamura is a traditional bakery product of Altamura, in the metropolitan city of Bari. There is the most common one, called u sckuanète in the local dialect. The Bread of Altamura. At the moment, that means only using raw materials from Altamura, Gravina, Poggiorsini, Minervino, and Spinazzola. Altamura’s bread is made from whole grain wheat flour and baked in wood-burning ovens, as they have been … The bread features a sort of rounded brioche shape on top. No wonder--it's such a special bread. "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. And in the historic Panificio di Gesù, they bake up to 500 kg! The ingredients are ground semola and 'grano duro' grain strictly from the Alta Murgia. Beyond the few differences between the … 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). Excellent bread now and always in past for years. 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. Perhaps the only bakery product to boast the prestigious DOP brand: Altamura bread is known all over the world thanks to its … 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. Read reviews from Altamura Bakery at 12 W 48th St in Bayonne 07002-4007 from trusted Bayonne restaurant reviewers. KW. At the beginning of the 2000s, Slow Food established the Presidium of Traditional Alta Murgia Bread. Allow to cool completely before … The water used must be potable and distributed throughout the territory according to governmental regulations. "The two disciplines differ in a few details, but both represent a guarantee of quality.” The main difference between the different recipe instructions lies in the restrictions on where the wheat production areas: they must always be Apulian and a part of the Slow Food movement. They include using particular varieties of locally produced durum wheat, a certain specification of water, and a consistent production method. 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). Altamura bread is made in 5 steps which makes it quite unique in Italy. Welcome to the well known bakery Altamura Bakery which provides the best baking specialities in the vicinity of Bayonne (New Jersey). The first Bread recognized as DOP. This bread is never wasted. The temperature must reach 485°F. The aroma and flavor of the bread are most remarkable for a prominent sourdough tang. 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. "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. To prepare Pane di Altamura DOP, the sourdough needs to rise a minimum of three times to increase the volume of the fermented dough. 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. 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 … Test the baking by lifting the loaf and tapping the base which should sound hollow. Once dry, it offers the ideal base for preparing a tasty cialledde, a typical dish made with onions, cherry tomatoes, cucumbers or casorelli, oregano, oil and bread (naturally). 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. The water used in producing the dough should be 34 F (4C). I.V. This recipe was an invention to produce a bread 'half breed' using semola and common bread flour. It is airy and full of bubbles inside with a dark brown crust nearly 1/4 inch thick. logo in the category "Bakery and baked goods". In the historic ovens of Altamura, those dating back to the early twentieth century, it is possible to bake a large number of bread loaves. Would you like to know why Altamura bread is recognized as being one of the best breads in the world? Each dense loaf is studded with flavorful olives, slowly fermented and baked to lock in the flavors. 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. 2.700.000 euro Get food delivery from Altamura Bakery in Bayonne - ⏰ hours, ☎️ phone number, address and map. You have to knead the dough for 20 minutes with the dough hooks of an electric mixer. At the end of this process, leave the dough to rise making sure it is covered with a cotton cloth, for about 90 minutes. U puène a 'mmenza stufe, or “stove bread” in English, was intended for the rich families of the city. In 2003, the European Union granted the ‘Pane di Altamura‘ (Altamura bread) the PDO status. Ciabattina Bread Rolls with Reground Durum wheat Flour 100g/50g Focaccia from Altamura with Tomatoes and Olives 100g/250g/700g/1,7Kg Focaccia from Altamura with Onions and Rosemary 100g/250g/700g/1,7kg 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. After this process, cover the dough with a cotton cloth so the bread will rise evenly. There are two members of the Presidium: i Fratelli di Gesù and La Panetta di Carlo Picerno. Opening hours at this business can be checked on the right side of this page. To do this, water and durum wheat semolina flour are added. And in the historic Panificio di Gesù, they bake up to 500 kg! Pane tipo di Altamura crumb. It was made with durum wheat flour. Latest reviews, menu and ratings for Altamura Bakery in Bayonne - ⏰ hours, ☎️ phone number, address and map. Altamura bread is an artisan bread from the very south of Italy, near the heel of the boot. 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 … Includes the menu, user reviews, photos, and highest-rated dishes from Altamura Bakery. the bread with the brioche-style top). Traditional Altamura bread is an artisan bread made from durum flour from the Altamura area of the Provincia di Bari, in the South East of Italy. 0. The quality of the bread in Altamura is so high that international chains have no chance in competing with the local foods. So it's good to follow some advice. 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”. This is followed by another 30-minute rest period and another hand-molding with another 15-minute rest afterward. The wood-fired ovens of the Santa Chiara Bakery in Altamura, established in 1423. To use our mobile site, please enable JavaScript. 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. 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. Prepared and eaten while waiting for the sckuanète to cook. Kevin Worthington. Originating from the province of Bari near the southernmost point of “The Boot,” Altamura Bread was being eaten as far back as 37 BC, as evidenced by the Latin Poet Orazio, who hailed it as the best he had ever eaten. Altamura bread has a very strong identity. ALTAMURA'S LAND the heart of durum wheat production Altamura's Bread. They are 'impastamento', 'formatura', 'lievitazione', 'modellatura' & 'cottura nel forno a legna'. At this point, the loaves are baked and placed on wooden planks. 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. Final dough temperature: 23 ° C. Pane tipo di Altamura crumb close-up. 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. In the historic ovens of Altamura, those dating back to the early twentieth century, it is possible to bake a large number of bread loaves. C.F E P.IVA reg.imprese trib. Knead the ingredients for about 25 minutes, adding the remaining water. Altamura is primarily known throughout Italy fine bread shape resembling a heart, having since 2005 the EU quality certification Denominazione d’Origine Protetta, or DOP, analogous to the DOCG for wines, indicating that the product is manufactured in accordance with stringent requirements, which determine the origin of the … The flavor otherwise is very nice, but I cannot identify distinctive flavors I would associate with durum, as opposed to other … Pane di Altamura is a type of bread made from durum flour from the Altamura, area in the Provincia di Bari in the Puglia region of Italy. A symbol of tradition. Browse the Photo Gallery for the best Altamura bakeries! Some manufacturers are trying to ride the trend, inflating prices a bit. 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。 This association and the Presidium are the past and present guardians of many other regulations regarding Altamura Bread. It is famous in Italy as one of the finest and oldest types of bread in the country and is a protected name within the European Union. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. Altamura Bakery, Bayonne: See 2 unbiased reviews of Altamura Bakery, rated 5 of 5 on Tripadvisor and ranked #53 of 156 restaurants in Bayonne. 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. 5/5. Today, they use regrinded semolina flour. The thickness of the crust and high moisture of the dough ensure this bread lasts very well. Olives and bread, what could be better? Altamura bread was the the first product in Europe to bear the D.O.P. Then proceed with the first “weighing and the shaping,” done by hand. 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. 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. 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". I developed this recipe from one in the Il Fornaio Baking Book, by Franco Galli. Great bread … 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. Forno Antico S. Chiara is one particularly well-known bakery (its oven dates to 1423), but any bakery selling Pane di Altamura will do. Then there is the crumb texture: yellow, intense, full-bodied and fragrant. google 11.03.2016. 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). An award-winning sourdough bakery in north London, currently offering a limited range of bread, buns, pastries and flour. Then came the DOP, and its specifications, sanctioned by regulation no. It’s similar to a wide-brimmed hat. On 18 July 2003, at the European level, the […] Thus, to use this label, it must be produced according to a range of strict conditions. If your oven is wood-fired, it must be fed only with oak tree branches or logs. Members of the 2000s, Slow food established the Presidium: i Fratelli di Gesù, they bake to. And weigh it strict conditions, Slow food established the Presidium are the past and present of... Best Altamura bakeries bread lasts very well, inflating prices a bit specialities... 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