The bread of Altamura is a traditional bakery product from Altamura, in the metropolitan city of Bari. It is obtained from the use of semolina (very rich in gluten) re-ground with varieties of durum wheat grown in the territories of the municipalities of the Murgia. On July 18, 2003, at the European level, the denomination of protected origin (DOP) label was recognized for the bread of Altamura.

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