CARLUCCI MARIA

In Altamura, where durum wheat and sourdough starter create unparalleled bread, Maria Carlucci produces Pane di Altamura DOP within a production area restricted to five municipalities. Sea salt and local water complete a simple formula, yet one bound by strict regulations at every step: slow fermentation, hand-shaped loaves, and oven times calibrated to achieve the deep amber crust. This is no ordinary bakery product, but bread as a denomination — protected, traceable, linked to its territory with the same logic as a branded wine. Carlucci respects its specifications without seeking industrial shortcuts, allowing the leavening time and human touch to make the difference. The result is a long-lasting loaf with a yellow crumb and a thick crust, bringing the character of Apulian durum wheat to the table. It's a bread that speaks for itself: local raw materials, written rules, and a baking process that allows no approximations.

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