CAGGIANO IRENE

In Altamura, on the Murge plateau, Irene Caggiano produces Pane di Altamura DOP, where durum wheat and a natural leavening process passed down through time meet in loaves with a deep, golden crust. The denomination encompasses just five municipalities: a narrow perimeter that links the bread to a specific corner of Puglia rather than a generic idea of southern bread-making. Within that perimeter, the method remains essential. Durum wheat semolina, sourdough starter, sea salt, and local water: few elements, governed by long fermentation times, which build the flavor even before the shape. The traditional baking of two loaves is not a whim but part of the disciplinary code, as are the weight and characteristic fold. The result is a product that literally translates geography and wheat into edible substance: the plateau, its wheat, its dry climate are evident in the compact crumb and the longevity of this bread, designed to last for days, just as it did when accompanying field work.

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