A bread and focaccia lesson between tradition and taste

Allow yourself the privilege of discovering the secrets of bread and focaccia in the place where the recipe for perfection is handed down from generation to generation: in Altamura, in Puglia, surrounded by the Alta Murgia National Park among large sinkholes and hectares of wheat. Together with the master bakers, mix the re-milled 100% local durum wheat semolina with water and sourdough and follow the ancient traditional processes, preparing the unique shapes that distinguish this delicacy, such as the tall one of the crossed bread and the low one of the priest's hat. Follow the leavening times, taking a breath of beauty while walking through the village and admiring the Cathedral built by Frederick II, where Romanesque mixes with Gothic. Then proceed to cooking strictly in the ancient ovens fueled by oak wood. An experience of aromas and authenticity to be enjoyed at the moment and to be repeated when returning home, to preserve the authentic flavor of the first baked product in Europe to obtain the DOP mark.