Apulia is an excellent region in which to grow grain, especially the hard wheat referred to as grano duro or semolina. There is a long tradition of bread making in Apulia, dating back to the Roman empire. The Pagnotta is the traditional bread, and is a large loaf which can weigh well over a kilo and up to ten. Today, formulae are found that specify both durum flour and 0 or 1 type flour. – Pane Pugliese
Serving bread is very important for a meal to be considered complete in Italian culture. Growing up I don’t think we ever had a single meal without bread. I started early in the morning with Pane con caffè latte, preferring it to biscuits. Even to this day I crave it at least once a week. Bread is even served in most Chinese restaurants in Italy by request.