MARRULLI MICHELE

Michele Marrulli bakes Pane di Altamura DOP in Poggiorsini, a municipality within the protected denomination's five-commune zone in Bari. His loaves follow the category's strict protocol: durum wheat, sourdough fermentation, sea salt, and local water shaped into two traditional forms. The denomination itself, rooted in centuries of Puglian grain culture, designates only bread made by these methods across the Altamura territory, ensuring that each loaf carries the geological and climatic signature of the region.

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