Bruschetta with pane di Altamura

 

The ancient town of Altamura, in the vast plains of the Murge in Puglia, is famouse for the bread,  true gastronomic treasure of Belpaese, praised at the time by Horace and still appreciated all around the world. We are talking about the bread of Altamura, the unique product from existing furnace that can boast the prestigious European Certification D.O.P. (literally “Protected Designation of Origin”), obtained in 2003.

Fruit of the centuries-old tradition, is made by mixing the re-milled durum wheat semolina with water and yeast, said "mother yeast", which is obtained by fermenting a small amount of bread dough prepared earlier; everything is left to rest for a few hours and is baked in ovens at dawn to be already present in the shops at the early hours of the morning. Present on the tables of Italy and all Europe, bruschetta has among its many flavors, the one of the long-term. In the past, in fact, even after several days, the bread was never thrown, but reused in different ways. Ancient recipes of bread reuse which are now local culinary heritage. Italian Traditions choose among them a delicious and easy to do recipe, a fresh and delicate dish perfect in every season.

Ingredients (for 4 people)

500 G of Altamura bread

50 G of tomatoes piccadilly

Origan

Extra virgin olive oil

1 Clove of garlic

Salt

Mozzarella cheese

Directions

Cut the bread into slices, then wash the tomatoes and cut them into 4 pieces. Put tomatoes in a pot with oregano, salt and oil to add them a flavor. Meanwhile, slice the mozzarella and turn on the oven, setting it to 180 °C. Arrange on baking sheet (with the baking paper on) the bread with mozzarella and tomatoes and bake for about 5 minutes before serving.