There’s no Better Bread: The Giant Loafs From Altamura & Matera

You like the smell of freshly prepared bread just as much as we do? You’ll definitely have to try Matera and Altamura bread then! Rich in history and tradition the bread is made from durum wheat re-milled semolina, a mixture of wheats grown on the central-north Apulian plateau, known as the “Murgia”, and on the Matera hills. One of the most significant aspects of Altamura bread, together with its special flavour and digestibility, is its prolonged capacity of preservation. The bread keeps its taste and crunchiness for up to five days from the date of production. Altamura bread has an outside crusty and crunchy brown crust and an inside cell-like straw-coloured soft part. We’re recommending it toasted, for breakfast, or cut in thick slices as a side dish.