Pane di Laterza is a round-shaped sourdough bread with a crispy, dark golden-brown crust and soft crumb. Made with natural yeast, durum wheat semolina flour, water, and salt, this slow-rising bread develops an extraordinary flavor that is additionally enhanced by the baking procedure which closely follows ancient traditions.

The bread is baked in stone ovens where the fire is made from aromatic wood varieties such as olive, mastic, and oak, sometimes even with the addition of almond husks or apricot seeds. Once the right temperature has been achieved, the embers are removed and the dough is baked without direct contact with fire.

Pane di Laterza can last for days, remaining crispy on the outside and soft on the inside. It is a delicasy on its own, but it also pairs nicely with cheeses and a glass of full-bodied red wine.