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Скачать или смотреть Beach life Puglia Italy Artviva

  • ArtViva Italy
  • 2022-08-28
  • 1554
Beach life Puglia Italy Artviva
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Описание к видео Beach life Puglia Italy Artviva

Best Bread in Italy, Altamura
Puglia, Italy

An interview with Andrea Di Gesù the maker
of the best bread in Italy.

Ciacche se mange josce? Tre cause andiche; scuèrze, pèjne, e meddiche.

This is an ancient proverb from the town that’s the most famous for its bread in Italy:

What we eat today? Three ancient things: crust, bread and crumb.

This Altamura proverb contains the symbol of a city and the history of an ancient oven: the Forno Di Gesù.

Wheat was considered a great wealth and was transported by trainieri to grind it in the many mills of the city.

In those days, each family had their own grain store that they took to the mill for grinding.
With the flour obtained, bread was made in the home and then transported to the neighborhood ovens for its cooking. Here the baker gave the characteristic crossed shape, called "scquanète", and marked each piece with the initials of the head of the family.

Traditional stone ovens are still part of the urban landscape in the Alta Mura. Built in the 1800’s they typically have very tall hoods, require extra long-handled peels and can hold 300 kilos of bread.

The basic ingredient of the dough is remilled durum wheat semolina from the Alta Murgia in the province of Bari. The flour is mixed with a natural sourdough starter, warm water and sea salt.

A Slow Food Presidium was established to protect this typical Puglian bread and focuses on its main ingredient: the durum wheat grown and processed in five municipalities in the northwest Murgia.

Only oak wood can be used to feed the bread ovens.

The bread is delicious!

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