The Best Bread Bakers in Altamura Chosen by Gambero Rosso

Tavoliere, wheat, flour, bread. It's one of the gastronomic sequences of the Puglia region, always famous for bread, the king of foods. Among these, one of the most celebrated is the Altamura bread, protected by a PDO (Protected Designation of Origin) since 2003, allowing for two traditional shapes: the first named “u sckuanète” (overlapping bread), tall and overlapping, and the second, flatter called “a cappidde d'prèvte” (the priest hat). In the Murgia region, especially in the city, it is ubiquitous at bread bakers. Yet, among the best bread bakers in Altamura, according to our latest Pane e Panettieri d'Italia guide, there is one that focuses on other types of bread.

The Best Bread Bakers in Altamura

Panificio di Gesù

The Di Gesù family has undoubtedly marked the history of Altamura PDO bread, which is produced here in their laboratory on Via Pimentel, just like in the old days, in a wood-fired oven, adhering to tradition. You can take home the loaf in its classic shape ('u sckuanète'), which, when sliced, generates a heart-shaped slice, or even in a round version weighing half a kilo or a kilo. The PDO is recognisable by the label attached to each loaf, but they also produce Slow Food Presidium bread made only with Senator Cappelli semolina and other breads with different grains and seeds. Their assortment includes focaccias with tomato or potatoes, taralli, friselle, and biscuits. In the new bistro at via Bari 14, opened in March 2023 and open from 8:00 am to 11:00 pm, all these specialties can be enjoyed on-site. They also produce oven-baked bread, stuffed focaccias, and baked and fried snacks suitable for delicious breaks.

via E. Pimentel, 17 – 080 3141213 - www.digesu.it

Mauro Petronella Bread Baker (formerly I Petronella)

The Petronella family has been working with local flours for years, but Mauro Petronella has injected a breath of freshness to the operation. Here, one doesn’t come solely for Altamura bread (although you can find it, but he doesn’t make it) but for more contemporary bread. Displayed in the store is a calendar indicating the type of bread and the day it's available, along with the total hours of leavening: don't miss the 9-grain and semolina ciabattas. When available, try the 100% organic rye bread with whole rye yeast. The assortment also includes bread with oily seeds that impart a typical aroma, and with turmeric, einkorn and emmer wheat, organic Senator Cappelli, 'solina,' and a mix of grains. There's also a good choice in other oven preparations like focaccias with fresh tomatoes or tomato puree, various vegetables, and stuffed brioche bread. Shortbread, biscuits, and taralli complete the offer.

viale Regina Margherita, 76 – 080 3146498 - www.mauropetronella.it

Antico Forno Santa Chiara

A bread baker with ancient charm, hidden among the alleys of the village, where you can buy the typical Altamura bread made with re-milled Murgia semolina. The characteristic shape, generating a heart-shaped slice, comes from the fact that the last fold is not completely closed, thus creating the 'priest hat' appearance. Upon entering, it's immediately apparent that you're in a historic environment: a single room where kneading, baking in the large visible wood-fired oven, and selling all take place. The one-kilo and half-kilo loaves are usually kept on wooden boards, while large focaccias, differently garnished or filled, can also be consumed at the outdoor tables. The bread is very good even when eaten plain: the crispy crust, with its aroma owed to the use of oak firewood typical of this area, evokes cocoa and roasted almonds, while the crumb, not perfectly white in colour, typical of semolina, also recalls the latter in its fragrance.

via L. Martucci, 10 – 329 1524177

Photo: Altamura bread from Panificio di Gesù