Bread of Laterza
Place of Origin
The bread of Laterza is a typical product of the town of Laterza, in province of Taranto.
It is made using a variety of durum wheat semolina produced in the territory of Laterza and other neighbouring territories.
It is a round shaped bread with a dark golden brown crust. This bread can last for many days, retaining crispness of the crust and softness of the crumb.
The bread of Laterza is made with the yeast of the previous dough mixed with durum wheat semolina flour, water and salt.
The dough is left to rise for two hours and a half. This is followed by the formation of loafs of bread and a further 45 minutes of rising before cooking it for two 2 hours.
It is cooked in wood-fired ovens heated with branches of olive, mastic and oak trees. Once the oven is heated to the right point the hot embers is cleaned from the oven so that the bread can cook with the heat of the oven.
This bread is very good on its own. It can be used for the preparation of bruschetta or eaten with cheese.
This bread goes well with a good full-bodied wine.