GIORDANO CARLO

Carlo Giordano works in Altamura, where a five-municipality zone guards one of Italy's strictest bread denominations. His Pane di Altamura DOP rests on durum wheat, sourdough fermentation, local water, and sea salt—four elements the specification demands with no compromise. Each loaf emerges from traditional ovens shaped as the appellation prescribes. In Puglia's interior, this is not artisanal choice but custodianship: the bread's density and golden crust reflect centuries of milling and baking discipline.

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