Most-loved dishes
AI summary of what 4 dish mentions say about the food
The hearty Pane ai cereali steals the show, grounding every bite in rustic comfort. Overall, reviewers paint I Petronella as a warm, unpretentious spot where simple, satisfying food feels like a genuine homecoming.
“This bread is where I look for the substance of these flours. I try to bring out the aromas and flavors of that land. We're talking about tiny realities that combine these unique varieties. It's made with 100% sourdough starter — 1 kg of flour, 1 kg of starter — so it doesn't form like normal bread. It's a very fascinating process.”
What creators say
1 creator has covered I Petronella. Most active: Cosa mangiamo oggi?
Discovering Mauro Petronella's artisanal bakery in Altamura, known for its innovative bread and focaccia made with unique flours and long fermentation techniques.
Dishes mentioned
Pane con farina integrale, brusca tostata e grano spezzato
This bread is where I look for the substance of these flours. I try to bring out the aromas and flavors of that land. We're talking about tiny realities that combine these unique varieties. It's made with 100% sourdough starter — 1 kg of flour, 1 kg of starter — so it doesn't form like normal bread. It's a very fascinating process.
- Focaccia
- Pane multicereale
- Pan fruttato con segale, frutti di bosco, nocciole e semi
Cracker (pane croccante)
This bread is where I look for the substance of these flours. I try to bring out the aromas and flavors of that land. We're talking about tiny realities that combine these unique varieties. It's made with 100% sourdough starter — 1 kg of flour, 1 kg of starter — so it doesn't form like normal bread. It's a very fascinating process.
