Pane di Altamura

{{Short description|Italian bread}}

{{One source|date=May 2024}}

{{Italics title}}

{{Infobox food

| name = Pane di Altamura

| image = Pane-di-altamura-dop-official.jpg

| image_size =

| caption = Two pagnotte di Altamura

| alternate_name =

| country = Italy

| region = Altamura, Apulia

| creator =

| course =

| type = Bread

| served =

| main_ingredient = Remilled durum wheat semola

| variations =

}}

Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina{{Cite book |last=Sinha |first=Nirmal K. |title=Handbook of Food Products Manufacturing |date=April 23, 2007 |publisher=Wiley |isbn=9780470113547 |pages=366–368}} from the Altamura area of the province of Bari, in the Apulia region.

The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420. Historically, the bread was prohibited from being baked in private ovens.

In 2003, pane di Altamura was granted protected designation of origin (PDO) status within Europe, the first bread in Europe to receive this status. By law, it must be produced according to a range of strict conditions, including using particular varieties of durum wheat (all locally produced), a certain specification of water, a consistent production method, and must also have a final crust that is at least 3 mm thick.{{Cn|date=February 2024}} The shape of the bread is not essential for a loaf to be certified, but there are some traditional shapes. One common traditional shape resembles a "hat with a wide brim".

Official production zone consists of the comuni (municipalities) of:{{Cn|date=February 2024}}

• Altamura
• Gravina in Puglia
• Laterza
• Matera
• Poggiorsini
• Santeramo in Colle
• Spinazzola
• Minervino Murge