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VENTURA PASQUALE

Altamura · Province of Bari · Puglia

Pane di Altamura DOP

Ventura Pasquale produces Pane di Altamura DOP in the heart of Puglia, where a five-municipality zone preserves the art of durum-wheat breadmaking. His loaves follow strict protocols: sourdough fermentation, sea salt, and local water combined with the region's hard wheat create a dense, golden crumb and resilient crust. Each bake honours the two-loaf tradition that defines Altamura's protected denomination, binding the producer to centuries of milling craft in southern Italy.

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What it makes

DOP

Pane di Altamura

A durum-wheat bread from Altamura made with sourdough leavening, sea salt and local water, baked in two traditional loaf shapes with a crust at least 3 mm thick.

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