The future of bread lies in its past. It all started in a place called Altamura, in southern Italy, a little village in Puglia long known for its delicious, fine breads. Already in 37 BC, Horace tasted Altamura bread and, seduced by its unique and natural taste, wrote in his diary that he thought this was where “the best breads in the world” were produced. Now, more than 2000 years later, consumers again want premium natural ingredients and authenticity reminding them of the good old days, which is why all breads start with O-tentic Durum.