In 2003 Altamura bread was recognized as a PDO meaning its crispy crust, soft crumb and unmistakable savory taste that made ​​it famous has a trademark guarantee. With a metal pastry scraper or a serrated knife dusted with flour, divide the dough into 3 pieces.With floured hands, gently shape the dough pieces into 3 boules (balls). Pulse until the dough comes together and is neither too sticky nor too stiff. You do this by creating surface tension as you bring the opposite ends together to make a ball. This is a bread that is similar to ciabatta. The DOP recognition is equivalent to the DOC one for wines. As An Amazon Associate I earn from qualifying purchases. The starch in the potato adds a nice flavor and tenderizes the bread. Jamie's just turned 30 and travelling through Italy on a road trip. It is a wet dough-- keep your counter well dusted with flour as well as your hands. Friseddhre (as they're known in local Pugliese dialect) must be first soaked in cold water for approximately 30-60 seconds to soften, and then they are squeezed or pressed slightly to drain out excess water, drizzled with extra-virgin olive oil and served topped with diced tomatoes, capers, salt, pepper, and fresh oregano. Ciabatta originated in the Lake Como region of Lombardy (northern Italy) whereas Pugliese refers to the southeastern Italian region of Apula (Puglia in Italian). There’s a rich culture and tradition of street food, obviously made with local products due to the Puglia position and climate. Ferment the dough at room temperature for 2 hours. (I have muslin-lined bannetons and for the third bowl I used a pastry cloth with a regular glass bowl) Gently transfer the dough, seam side up, into each bowls. plus 2 Tablespoons to 1 cup water, room temperatures, (12 to 13 1/2 ounces or 340 1/4 to 382 3/4 grams), « Spicy Peppery Couscous With Fresh Vegetables. It is a fairly wet dough, 72.5% hydration, and is just about impossible to make without a mixer, although I know at least one person who would probably dispute this. It is located on one of a hill of the Murge plateau in the province of Bari, 45 kilometres (28 miles) South-West of Bari, close to the border with Basilicata. Wheels of rustic bread are baked in the ovens of Altamura and other Apulian towns, to be enjoyed as companions to daily meals and serve as the starting point for numerous appetizers, salads, soups, and simple desserts; the most interesting offering is frisedda, a twice-baked ring-shaped bread. The pane di Altamura (literally the bread from Altamura) is the most famous, even though the bread from Monte Sant’Angelo and pretty much all the durum wheat loaves prepared in Puglia are not to be frowned upon. Add all of the 3/4 cup plus 2 tablespoons of the water through the feed tube. In Bari, the focaccia is often made with mashed potatoes, and then is topped with ripe tomatoes, oregano, olive oil, and sometimes olives Puglia is a very long region, located in Southern Italy. The wheat grown in the region is used in Puglia’s famous dried pastas, which remain a main staple of the local gastronomy. 24 August 2010 Published in Puglia Food. Pugliese Bread – An Italian Rustic Loaf from Puglia Region. Transfer the dough to the bowl and cover the bowl with plastic wrap. Vast swathes of Puglia were once dedicated to growing grain and wheat and it is not by chance that the breads, taralli biscuits and pastas from the region can be bought all over Italy. Pinch to seal the bottom of the dough where the creases come together. Both of these breads fall in the rustic category because the hydration is in excess of 65 percent. Think of them as a sort of a larger, softer, and more rustic version of bruschetta, or an Apulian version of panzanella, the Tuscan salad made with hard, leftover bread. Switch to the dough hook and mix on medium speed for 4 to 5 minutes, or for as long as it takes to create a smooth, sticky dough. They are usually made with whole-grain barley and durum flour. They should be soaked only briefly so that some crunch remains. A loaf like no other. Let it rest for 30 minutes. The dough will clear the sides of the bowl but it will stick to the bottom. In more remote villages, communal wood-burning ovens still exist where local housewives can bake their own bread. Gently transfer the dough to the pan by carefully turning each bowl over onto the pan, lifting off the bowl, and then carefully peeling off the cloth. Pugliese Bread Has An Open Crumb Like Ciabatta. Puglia - Calabria Preparation - Medium 4 - 5 dozen taralli. ... most people in the town did not have an oven. Its flavor is enhanced by a long fermentation period, fancy durum flour and leftover mashed potatoes. The dough is left to rise for two hours and a half. As the bread takes a few days for the crumb to dry out it's a popular family favourite that wil… Pane di Altamura translates simply as “bread from Altamura,” pointing to its origin town within the Bari province of Puglia, Italy. Potatoes are an important ingredient used in Puglia and can be found in soups, pasta dishes, and even bread. Generously dust the counter with flour and transfer the dough to the counter, taking care not to degas the dough. Proof at room temperature for 60 to 90 minutes, or until the dough has expanded to about 1 1/2 times its original size. Puglia is where pasta with meatballs originated. Coat your hands with flour and (B) lift the dough from each end, stretching it to twice its size. Remove the dough from the bowl, knead it lightly to degas, and return to the bowl, covering the bowl with the plastic wrap. Among about 1,000 varieties of bread produced in Italy, Bread of Altamura is the only awarded one. Pane di Altamura Dop is a traditional Apulian bread product from the zone of the Murgia Altamura in the province of Bari. As with pasta, the local durum wheat is also used in Puglia's delicious bread, which comes in all shapes and sizes and is a constant companion to meals. Which European country will inspire your culinary journey tonight? To get an idea as to how long and how much this bread has been part of the Puglia local food culture, the Latin poet Orazio in the 37 BC was hailing it the best bread he had ever eaten. These twice-baked, ring-shaped bread about five to six inches in diameter go by many different names (friselle, frise, friseddhre, or rusks) and they somewhat resemble dried, hardened bagel halves, but they are a regional specialty from the south of Italy (Puglia, to be precise, and the Salento area of the Puglia region, to be even more precise) and can be difficult to find in other regions of Italy, as well as in the U.S., although I have found them in Italian import stores in Boston's North End (you can also try making your own at home). They are also a traditional food in Crete and on other Greek islands, where they are served topped with capers, chopped tomatoes, olive oil, thinly sliced red onions, crumbled feta cheese, and oregano. 2017 – Puglia Region – Altamura & Matera. Focaccia is a traditional flat bread from Italy, infused with gorgeous extra virgin olive oil. Transfer the dough to the baking stone (or bake on the pan). Its roots date back to the Roman times, as the Latin Poet Horace wrote about a bread made in this area of Puglia as ‘the best bread of the world’. Sprinkle bread flour on the counter to make a bed.Using a scraper or spatula dipped in water, transfer the dough to the bed of flour and proceed with the stretch-and-fold method. I suspect that friselle even came to Puglia via Greece, as the area was once colonized by the Ancient Greeks (some small villages exist in Puglia where people still speak an ancient dialect of Greek). These 12 pasta recipes from Puglia are just a taste of how good the food is in this Southern Italian region. Mist the top of the dough with spray oil and cover the bowls with the flaps of the cloth or a smooth dish towel. Although there seems to be a lot of steps this is not a difficult recipe to make. (C) Fold the dough over itself, letter style to return to a rectangular shape. In 2003, Pane di Altamura was granted DOP status (Protected Designation of Origin). Continue baking for 10 to 15 minutes or until the breads are a deep golden brown and the internal temperature registers 205 F. Remove the loaves from the oven and transfer them to a cooling rack. In fact, according to The Oxford Companion to Italian Food, local legends in Puglia say that the Trojan hero Aeneas brought them over to Italy; since they keep for a long time, they make good provisions for long sea voyages. Allow the loaves to cool for at least 40 minutes. In Puglia, rolling fields of wheat swaying in the gentle breeze unfurl as far as the eye can see. It can also be made in various shapes and the olives can be black or green from various types of olives. As of 2011 its population was of 70,288. The […] Check the loaves and rotate 180 degrees for even baking. (1 2/3 cup) water. They may not sound very exciting, but they’re quite tasty and wholesome, not to mention refreshing in very hot weather, and a great no-cook snack or light meal. This gives the final load a chewy heavenly texture. This bread has been the first, in the bakery category, to receive the DOP seal (Denomination of Protected Origin) in Europe. In Bari, which is a port city in the Puglia region, the most popular … The basic recipe is from Carol Field’s “The Italian Baker,” one of my favorite bread books. Don’t be afraid to buy a lot. Pugliese bread has small holes due to the dough being stretched and folded at intervals during the bread making process. Measure all of the water out but leave a Tablespoon or 2 in the measuring cup. In fact, Latin poet Horace mentioned the famed bread … It’s where orecchiette pasta originated and where homemade pasta is still very much de rigueur! If you like simple, tasty and very easy to make food then you should definitively try the frisella barley bread from Italy Puglia.. Frisella is made with whole grains, either with durum wheat semolina or with barley.Very rarely it is made with white flour. Continue to pulse until the dough is soft and pliable. You can keep this for up to 3 days. If there is still some loose flour add the rest of the water in the measuring cup and continue to mix. In Puglia this bread is usually made in the shape of a small sandwich bread and is eaten as such. This does not take very long. Author of "The Better-Than-Takeout Thai Cookbook," Danette St. Onge is a food and travel writer with expertise in a variety of cuisines including Italian. Pugliese bread is a rustic bread from the south of Italy. After the last time lower the oven setting to 450 F and bake for 15 minutes. Spray a sheet of kitchen parchment with spray oil and put the parchment -- oiled side up -- on the sheet pan. Grilled Marinated Venison Steak Tasty And Tender, Homemade Italian Ravioli with Meat & Cheese Filling Tutorial, Chop Suey | Classic Chinese-American Recipe Like Mom Made. Remove the biga from the refrigerator 1 hour before making the dough. Repeat twice more at 30-second intervals. The texture is better -- firm and slightly crisp, rather than soggy -- and the delicate flavor of the capers shines through. Lightly oil a bowl with vegetable spray and transfer the dough to the bowl making sure that the entire surface of the dough is coated with oil. Using the paddle attachment mix on low speed until the ingredients form a wet, sticky ball. Puglia, or Apulia has a long tradition of bread making dating back to the Roman empire. BREAD STICKS FROM SOUTH ITALY. Bread. These rustic loaves of bread have been made in Altamura for centuries. The dough will spread out on the pan. September 25, 2017 September 28, 2020. If you can't find friselle, in fact, you can easily use the same combination of toppings on toasted slices of bread -- bruschetta, in other words. This recipe is adapted from the Peter Reinhart's "The Bread Baker's Apprentice". I also will usually rub half of a clove of raw garlic on the frisella before soaking it. Time for another sourdough bread recipe! Mozzarella This cheese really needs no introduction, but we’d be remiss not to mention it, since Puglia is one of the main producers of this pizza-loving cheese. Keep smoothing down the sides from top to bottom. Actually it’s the heel of Italy and it’s a Mediterranean Land. Kitchen Scale - pounds, ounces, grams, etc. The Best Bread in Puglia Altamura is a city and comune of Apulia, in southern Italy. If the seam opens up, pinch it closed. Finally, for something big, bold and filling, look to Puglia’s breads – Focaccia Barese and Calzone di cipolla are hearty and immensely satisfying. Cut it into about 10 small pieces with a pastry scraper or a serrated knife. (Each time you repeat this process, the dough will become stronger, more elastic, and less sticky.). Repeat the stretch-and-fold method and again mist with spray oil, dust with flour, and cover. Lightly oil a large mixing bowl. The dough will be sticky -- the wetter it is, the better the final bread will be. In Bari focaccia is kinda a bread, seasoned with tomatoes, olives, virgin olive oil and oregano. Olive oil also continues to be extremely important to the region’s cuisine and economy, as Puglia is the largest producer of olive oil in Italy today. Pugliese Bread from Italy. With a sharp razor blade or french lame, score the loaves with the pound (#) sign. Another distinction between this bread and ciabatta is that this bread uses fancy durum flour and sometimes a few mashed potatoes. Pane Casareccio Pugliese is a bit denser than a ciambella, the crust is thinner and it … For the third time, repeat the stretch-and-fold technique. Join my newsletter list to be the first to hear our latest news! Pane Casareccio – Puglia. By using The Spruce Eats, you accept our, An Overview of Southern Italian Cuisine, by Region, An Overview of Northern Italian Cuisine By Region, Pasta With Garlic, Lemon, Capers, and Tuna, Vitello Tonnato: Chilled Veal in Tuna-Caper Sauce, The Difference Between Parmesan and Parmigiano-Reggiano. Whisk together the flour, salt, and yeast in the bowl of a stand mixer. It is still produced in the same territory as dictated by tradition along with the use of yeast or sour dough. Add the biga pieces, mashed potatoes, and 12 to 13 1/2 oz. Let them relax seam-side down on the counter while you prepare the 3 proofing bowls. To use them, you just need to rinse them well, then soak them in some cold water for about 20 minutes to half an hour, then rinse and drain again. It can be grated onto pizza, tomato-based pasta dishes and salads, or served with local bread and a full-bodied Primitivo. Pane di Altamura (Altamura Bread) One of the most famous breads in Puglia: the Altamura bread is made with semolina and durum wheat grown in Murgia. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap. Ciambella – Puglia, Basilicata. These twice-baked, ring-shaped bread about five to six inches in diameter go by many different names (friselle, frise, friseddhre, or rusks) and they somewhat resemble dried, hardened bagel halves, but they are a regional specialty from the south of Italy (Puglia, to be precise, and the Salento area of the Puglia region, to be even more precise) and can be difficult to find in other regions of Italy, as well as in the … 9. Popular even in the U.S. with Italian bakers, this Pugliese classic bread has … La Ciambella is a very typical style of bread that you can find in bakeries in both Puglia and Basilicata. Place the bowl in the refrigerator overnight. This method entails (A) dusting the top of the dough liberally with flour, patting the dough into a rectangle. This bread can be served as a snack, an antipasto, or as accompaniment for main dishes such as pasta or secondo dishes. Wait 2 minutes for the dough to relax. The bread of Laterza is made with the yeast of the previous dough mixed with durum wheat semolina flour, water and salt. This will be sheer torture! Cover the dough with plastic wrap (or shower cap) and ferment at room temperature for 2 to 4 hours -- or until nearly double in size. Be careful you don't spray the light!!!! The Spruce Eats uses cookies to provide you with a great user experience. You asked for more retro Jamie Food Tubers and here it is! After 30 seconds, spray the oven walls with water and close the door again. The rusks are double-baked, meaning they have a long shelf-life, and are usually soaked in saltwater before being served – often with fresh tomatoes as frisella Salentina. Preheat the oven to 500 F. Have a water spray bottle ready. Huge taralli from Puglia Delicious Italy. If you can find them, salt-packed capers from the Aeolian Islands in Sicily are well worth the extra effort and cost (ironically, in Italy the salt-packed capers are cheaper and it’s harder to find them in vinegar!). Tutto finisce a taralli e vino. Here, the tradition of bread making is so ancient and important that we can find the first evidence of its … Traditional Puglia bread. Let’s start with bread, one of Puglia’s culinary battle horses. This is followed by the formation of loafs of bread and a further 45 minutes of rising before cooking it for two 2 hours. If these dishes have made you thirsty for more information on Puglia’s food and drink, make sure you check out our … Made from 100% durum wheat grown in the Bari province, Pane di Altamura reigns supreme in the city of Altamura. Puglia is becoming more and more famous around the world for the Altamura bread. Coat the proofing bowl with spray oil and then line the bowl with a cloth napkin, or smooth towel. Generously dust the back of a sheet pan with semolina flour or cornmeal. The friselle, or frise, is a rusk bread which comes from Puglia, ideal for farmers out in the field or the fisherman headed out to sea. Spray the cloth with spray oil and dust with flour. Focaccia made with mashed potatoes has a very tender texture, and a subtle taste that is delicious. Stir together the flour and yeast in the food processor bowl using the metal blade. Privacy and Disclosure. Easter Bread from Puglia Since its origins, Easter has been a time of celebration and feasting and many traditional Easter games and customs developed, such as egg rolling , egg tapping , pace egging , cascarones or confetti eggs , and egg decorating . Pugliese bread has a wonderful open crumb, and the long fermentation enhances the bread’s flavor. 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