Pane

Pane

By
Luca Lorusso, Vivienne Polak
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781742708775
Photographer
Alicia Taylor

Bread is the cornerstone of Pugliese cooking. Rich in history and tradition, the bread in Puglia is made from durum wheat, which is locally grown on the plateau of La Murgia. The breads from Altamura, Laterza and Monte Sant‘Angelo are highly prized and especially sought after. This bread comes in various sizes and in some delicatessens you can even buy it by the slice. The Altamura bread is often known as il cappello del prete (the priest’s hat) for its shape. This is a bread that can be used for many days after it has been baked and we have used this in the Cialledda di Altamura recipe (Altamura-style soup). Secretly preserved recipes are passed down from baker to baker. The shape, colour and unique flavour is arguably the result of being baked in wood-fired ovens that have been continuously burning for centuries.

We have included recipes for focaccia, friselle and calzone as alternatives to bread. Source some semolina flour from the best Italian delicatessen you can find and make our focaccia and olive bread for your family and friends – you will notice the difference.

Just some good fresh Pugliese bread with a little olive oil makes the most satisfying starter to just about any Italian meal.

Recipes in this Chapter

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