TURCO DEBORA

Debora Turco works within the strict protocols of Pane di Altamura DOP, where sourdough fermentation and durum wheat form the foundation of loaves baked to centuries-old specifications. Her bakery sits in Altamura's designated production zone, drawing on local water and sea salt that define the bread's distinctive crust and crumb. Each two-loaf bake represents the technical discipline required to earn protected designation status in one of Italy's most controlled food origins.

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