GRANO DI PUGLIA
We only use selected grains grown exclusively in Puglia.
NO ADDED SALT
If not that naturally present in seawater.
STONE COOKING
Each puccia is hand-stretched and stone-baked to enhance its aroma and flavor.
HIGH AND SOFT
The taller, more open-textured dough makes the puccia lighter, softer, and easier to digest.
HOW IT STARTED
Four gestures, one result.
SELECTION
We only use 100% durum and common wheat from Puglia, selected for quality and origin.
DOUGHSeawater enters the dough. No added salt. The result is a more elastic pasta with an unmistakable aroma.
LEAVENINGLong and natural maturation and leavening. Seawater improves the molecular structure of the dough. The large central air pocket is formed here.
COOKINGEvery puccia is hand-stretched and stone-baked. Crispy on the outside, soft on the inside. Thick, airy, ready for any filling.
WHY ALTAMAREA
5 Reasons to Choose Our Puccia
NATURALLY LOW IN SODIUM
It's not a marketing choice, but simply the result of seawater's natural salinity.
RICH IN MINERAL SALTS
Rich in mineral salts naturally present in seawater, including Iodine, Magnesium, Potassium, Calcium, and Iron.
CERTIFIED COMPANY
Hand-kneaded, stone-baked, monitored by food technologists. ISO 22000:2018 certification obtained. BRCGS certification in progress.
SUSTAINABLE
Seawater eliminates the need for industrial refined salt. Less processing, fewer additives, shorter supply chain. A good choice for you and consistent with the environment.
PRODUCED IN PUGLIA
Selected Apulian grains, seawater from the Apulian coasts, processed in Galatone. From field to oven, every step remains in Puglia.
IDEAS FOR YOUR MENU
Open it, fill it, surprise
The central alveolus and unique consistency make Puccia Altamarea ideal for any culinary creativity.
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