MORGESE DONATO ANTONIO

In the Murge plateau of Bari, Donato Antonio Morgese maintains the craft of Pane di Altamura DOP, a durum-wheat bread that bears the Protected Designation of Origin. Working within Altamura's tightly defined five-municipality zone, Morgese uses sourdough fermentation, sea salt, and locally drawn water to shape two signature loaves. Each bake honours the bread's storied mineral character, derived from ancient grains and the limestone-filtered terroir of this southeastern Italian plateau.

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