Altamura PDO Bread is the first bread in Italy — and among the first in Europe — to receive Protected Designation of Origin status in 2003. A recognition that certifies the uniqueness of a product born from the Murgia highlands and the expertise of generations of Altamura bakers.

Origins: a bread with a thousand-year history

Altamura’s bread-making tradition has roots in antiquity. The Latin poet Horace, born in nearby Venosa, mentioned the bread of this region as the best a traveler could find as early as the 1st century BC. For centuries, Altamura families kneaded bread in their homes, branding each loaf with the family initials before taking it to the neighborhood’s communal oven.

The PDO specification: what makes Altamura Bread unique

The production specification establishes precise rules guaranteeing the product’s authenticity:

• Remilled durum wheat semolina from Appulo, Arcangelo, Duilio, and Simeto varieties, grown in the Murgia territory
• Natural mother yeast (sourdough starter) renewed daily
• Water from the Altamura territory
• Sea salt at a percentage of 2%

The process involves slow kneading, natural leavening of at least three hours, and wood-fired oven baking at an initial temperature of 250°C. The result is a bread with a crunchy golden crust and straw-yellow, compact, fragrant crumb.

Novoforno: guardians of tradition

At Novoforno, we are among the certified producers of Altamura PDO Bread. In our facility in Altamura, at Via del Melograno 24, we produce this extraordinary bread every day, faithfully following the specification using only Murgia grains and natural mother yeast.

But our mission goes further: we bring Altamura’s bread-making tradition to the world through our range of frozen bakery products — focaccia, pizza bases, taralli, and biscuits — all made with the same care and quality ingredients.

How to recognize authentic Altamura PDO Bread

Authentic Altamura PDO Bread is recognized by:

• The traditional shape: “U sckuanète” (overlapped bread) or “a cappidde de prévete” (priest’s hat)
• The crust at least 3mm thick, crunchy and brown
• The crumb in straw-yellow color with uniform alveolation
• The unmistakable aroma of wheat and yeast
• Natural shelf life: stays fresh for several days

Discover the full story of Altamura PDO Bread on our dedicated page.