How to make Pane di Altamura

Why cooks start here

Pane di Altamura is cooked the way Puglia cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Pane di Altamura is a traditional bread from the Puglia region of Italy, known for its distinctive use of durum semolina flour. This bread is a staple in its hometown, celebrated for its crusty exterior and soft, chewy interior. The flavor is subtly enhanced with good olive oil and a touch of sea salt, capturing the essence of simple, rustic Italian cooking. In Altamura, this bread is enjoyed fresh and warm, often as an accompaniment to meals or as a base for bruschetta. Its taste is a harmonious blend of the nutty, slightly sweet notes of semolina and the richness of olive oil, making it a beloved choice for both everyday meals and special occasions.