Bread of Altamura 

Cookies and mostaccioli of cerignola, scaldatelli of cerignola, typical focaccia

among our bakery specialties we recommend:

  • altamura bread
  • cookies and mostaccioli of cerignola
  • scaldatelli of cerignola (with a classic taste, rosemary, potatoes, piquant, onion)
  • classic focaccia

we take great care of our products and that is why we offer the possibility to try our bread, tomatoes, olives, mozzarella, oil and many other products. In this way, it will be impossible for you not to bring home a little piece of Puglia! Come and taste our Altamura bread in Milan, via Agostino Bertani,2.

Altamura bread

Altamura bread is a local product from Puglia and it comes from the Bari area. Would you like to prepare it at home? The receipt is really simple.. but of course, our Altamura bread is unique!

The ingredients

  • 600gr of durum wheat flour
  • 12gr of brewer's yeast
  • 400gr of water
  • 15gr of salt

Melt the brewer's yeast into warm water, then add some flour. Mix on a large board for half and hour, and let it stay for 30 minutes. Dispose the flour as a fountain, put on the center the yeast dough and slowly pour some water. Then keep blending everything together. Let it stay for 10 minutes. Gradually add the salt and mix for 15 to 20 minutes. Cover the dough with a wet towel and let is stay for 30 minutes. Cut the dough if it is too large, but be careful not to cut it into  small pieces. Choose your desired shape and dispose the dough on a oven-paper. Gently wipe some flour on the dough. Let it stay in the oven for about 4 hours. Once the process is completed, incise the surface with a cross and , finally, bake at 220° for 40 minutes.