Bread: Pane di Altamura DOP
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Introduction
Here we continue our introduction of Italy's 155 Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.
This month we present two types of bread: the Pane di Altamura DOP from Apulia and the Coppia Ferrarese IGP from Emilia Romagna.
Pane di Altamura DOP (Apulia)
Protected Designations of Origin: Reg. CE n. 1291/2003.
Characteristics of the Product
The Pane di Altamura DOP (Bread from Altamura) is a baker's product made with semolina durum-wheat flour, obtained by milling durum-wheat grain of the appulo, arcangelo, duilio and simeto varieties produced in the area defined in the rules of
production. The different flour varieties may be used on their own or in combination, provided they are
produced in the same area.
Preparation phases |
The bread is produced following the traditional method, mixing the sourdough leavening with sea salt and water.
Each finished loaf of Pane di Altamura DOP must weigh no less than 0.5 kg (1.1 pound) and have the typical, characteristic aroma. Traditionally, the bread from Altamura ( a town in the province of Bari, in the Apulia region) comes in two different shapes.
One, known in local dialect as U sckuanète, or "folded loaf", presents a fairly tall loaf whose dough was folded toward the center from either side. The other type of loaf, known locally as a cappidde de prèvete, or "priest's hat", is flatter than the previous one.
The crust must not be at least 3 millimeters thick, and the inside texture straw-yellow colored, with uniform-sized air-bubbles. The moisture content must not exceed 33%.
The ovens for baking the Pane di Altamura DOP are preferably heated by either wood or gas, and the heat could be applied either directly or indirectly.
- Production Zone:
The municipalities of Altamura, Gravina di Puglia, Poggiorsini, Spinazzola and Minervino Murge, in the province of Bari - Producers' Organization:
Consorzio per la tutela del Pane di Altamura (CPA)
Corso Umberto I°, 5
70022 Altamura, Bari
Coppia Ferrarese IGP (Emilia Romagna)
Protected Geographical Indication: Reg. CE n. 2036/01.
Characteristics of the Product
The particular shape of the bread known as the Capita Ferrarese (Couple from Ferrara), known in local dialect as ciupeta, is the result of an ancient tradition from the city of Ferrara and how its inhabitants related to bread. Back in the 13th century, the municipal law mandated that bread was shaped with orletti, or "little hems", in shapes of which today's coppia ferrarese is derived.
There are four production phases in preparing this kind of bread:
- Mixing the ingredients (wheat flour type 0, pork lard, extra virgin olive oil, natural baking powder, salt, water and malt) with leavening yeast
- Shaping of the dough
- Rising for 90 minutes
- Baking in oven (with heat rising from the bottom).
The Coppia Ferrarese consists in two pieces of dough joined in the middle as if they were ribbons. The extremities of each piece of dough are turned over themselves, in the shape os a four-horned fan. The tips of the four "horns are called crostini (little crusts).
Each finished loaf can weigh from 80 to 250 grams (2.8oz. to 0.55 pounds). The color is golden yellow, with blond nuances and the perfume is pervasive and palatable. This type of bread may be preserved for several days.
- Production Zone:
The province of Ferrara - Producers' Organization:
Associazione per la valorizzazione del pane tipico ferrarese
Via Darsena, 178
44100 Ferrara
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