There are flavor combinations that do not follow a recipe.
In Puglia, oneoftheseis thatbetween Pane di Altamura DOP and extra virgin olive oil.
A slice of freshly cut bread and a drizzle of oil are all it takes to understand how two simple ingredients can tell the story of an entire region. On one hand, durum wheat grown in the Alta Murgia; on the other, the olive trees that have shaped the Puglian landscape for centuries.
It is a pairing that speaks of tradition, of the seasons, and of gestures passed down from generation to generation.
Pane di Altamura: much more than just bread
Pane di Altamura is one of the symbols of Puglian cuisine.
Made with re-milled durum wheat semolina and baked in traditional ovens, it is known for its thick, crispy crust, compact crumb, and intense aroma that lingers even after several days.
It is precisely these characteristics that make it the ideal companion for extra virgin olive oil.
A lightly toasted slice enhances its aromas and texture without overpowering its flavor.
Whydoes this pairing work so well?
Bread and oil share the same origin. They come from the land and require time, care, and respect for the rhythms of nature.
The crunch of the bread enhances the oil's softness, while its bold flavor pairs perfectly with the vegetal notes and character of a good extra virgin olive oil. It is a simple balance, but one that is hard to forget.
The best way to taste an oil
In our mill, there is a tradition that is repeated every year during the new olive harvest.
When the oil comes out of the separator, the first tasting does not take place on an elaborate dish. A slice of bread arrives, still warm if possible, and a drizzle of freshly pressed oil. It is the most authentic way to capture its aromas, freshness, and personality, without other ingredients altering its flavor
Which oil to choose?
There is no single answer.
Those who love bolder flavors can choose an oil with a strong character, with pleasant bitter and spicy notes, such as Coratina, perfectforbruschetta or freshly toasted bread. Those who prefer a more delicate taste can opt for a more balanced extra virgin olive oil, capable of accompanying the bread without overpowering it.
The important thing is to always use an oil that is added raw, so as to preserve its aromas and characteristics.
The Perniola Family's advice
If you want to rediscover the authentic flavor of bread and oil, don't add anything else.
No tomato, no oregano, no salt.
Lightly warm a slice of Pane di Altamura and finish with a drizzle of extra virgin olive oil.
Sometimes two ingredients are all it takes to remind us how surprising simplicity can be.
Pane di Altamura and extra virgin olive oil are not simply two typical products of Puglia.
Together they tell the story of a region, the work of those who cultivate the land, and a culinary culture that continues to live on in everyday gestures.
For this reason, every time we prepare a simple slice of bread and oil, we are not just bringing something to the table.
We are savoring one of the most authentic expressions of our tradition.
