Pizzeria Triticum Altamura

The ancient grains of Puglia take center stage at Pizzeria Triticum Altamura, where the flour is treated with the reverence of a sacred relic. This dedication to heritage wheat results in a dough that undergoes an extensive leavening process, yielding a crust that is remarkably light and airy. The aroma of toasted grain permeates the air, inviting diners into a space where tradition is meticulously preserved. Signature toppings include the local cardoncella mushrooms, which are roasted to concentrate their earthy essence and paired with spicy salami for a bold flavor balance. The polpette della nonna, traditional bread meatballs, offer a comforting, dense texture that contrasts beautifully with the delicate pizza base. Presentation is rustic yet deliberate, emphasizing the vibrant colors of San Marzano tomatoes and creamy fior di latte. Every bite reflects a commitment to the slow-food movement, ensuring that the complexity of the fermented dough remains the protagonist.