Founded in 1987 in the renowned “City of Bread,” Bontà di Altamura is the result of the passion and dedication of Mr. Giuseppe Clemente. Aiming to spread typical Apulian products, the company is best known for its Bread, which has been awarded the prestigious “Protected Designation of Origin” (PDO) status by the European Union, ensuring its authenticity and quality.
Bontà di Altamura’s mission is clear: to bring the goodness of traditional Apulian recipes to all of Italy, with a steadfast commitment to quality. Over the years, the company has carefully selected and acquired typical products that stand out for their high-quality ingredients, reinforcing the company’s reliability and reputation.
The Bontà di Altamura catalog offers a wide range of products, comprehensively presented to meet the needs of all customers. Thanks to continuous organizational evolution, the company can now efficiently serve all Italian regions, with the goal of expanding its presence beyond national borders.
Discover more about Bontà di Altamura and be captivated by the authentic Apulian delights, the result of a tradition that continues to grow.
Altamura bread: the flavor of tradition
Altamura bread is the symbol of the agro-pastoral culture of Alta Murgia, which in ancient times was made by women in their homes, marked with the initials of the head of the family, and brought for baking in public ovens. In 2003, Pane di Altamura was the first European product to obtain the prestigious PDO mark in the “Bakery and Bakery Products” category.
The “Protected Designation of Origin” (PDO) is a mark of legal protection attributed to those agrifood products whose quality features depend on the geographical environment of their production. This combination of elements allows for a product of the highest quality, unique and inimitable in flavor, taste, and color.
The quality of Pane di Altamura PDO is guaranteed by the Protection Consortium, entrusted with controlling, promoting, and enhancing the PDO, as well as vigilance against any form of counterfeiting. By monitoring all stages of production from the origin of the raw material, the Consortium ensures the traceability of the product. The PDO stamp, placed directly on the bread before baking or on a micro-perforated wrapper, guarantees the authenticity of the product.
Pane di Altamura PDO is produced in two traditional shapes, with a minimum weight of 0.5 kg: the crossed one, called “skuanète” and the low one, or “a cappidd d’prèvte”. The main ingredient is mother yeast, a natural yeast that enhances the digestibility and preservability of the product. The mother yeast is combined with water, salt and re-milled durum wheat semolina of the varieties grown in the municipalities of the area.
Once mixed, the dough is left to rise. After being divided into smaller pieces, it undergoes two manual shaping operations, each followed by a resting phase. Before baking, each loaf is turned upside down and placed in the oven with a slight hand pressure on one side. The final baking step occurs with the oven door open, allowing the steam to escape and forming a crisp, golden crust.
