One of the more interesting visits on our trip was to Panificio La Maggiore in Altamura, where they take the local special durum wheat semolina flour for bread making and turn it into one of the traditional shapes of bread. This process has earned a coveted D.O.P. (Denomination of Protected Origin or Denominazione di Origine Protetta) designation.
Here are the videos showing the mixing, portioning, shaping and slashing preparation elements, before the bread goes into the oven. Later, we were able to make our own dough from flour, salt and water, as well as to taste some of the foccaccie they offered for a snack. The results were delicious.