Crusty Gold

In the south of Italy there is a town called Altamura. Famous for, more than anything, their bread made from semolina.

Horace, the great Latin poet of the 1st century BC, while travelling to Brindisi, described the bread of Altamura as “the best by far” and so appetising that “wise travellers would carry a load on their shoulders for later.”

The discovery of Pane di Altamura by the Romans, accustomed to stodgy, indigestible barley bread, soon elevated it to the status of “panis palatinus” on the Emperor’s table. In the Middle Ages, while throughout Europe the common people were obliged by famines, wars and primitive agricultural techniques to eat bread made from barley or from acorns and clay, the people of Altamura ate the best bread by far. 

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