{"id":6014,"date":"2024-06-07T23:37:16","date_gmt":"2024-06-07T22:37:16","guid":{"rendered":"https:\/\/panbisco.it\/?post_type=avada_portfolio&p=6014"},"modified":"2024-07-11T15:55:47","modified_gmt":"2024-07-11T14:55:47","slug":"bruschette-with-altamura-d-o-p-bread-robiola-speck-and-late-radicchio-10","status":"publish","type":"avada_portfolio","link":"https:\/\/panbisco.it\/en\/ricette\/bruschette-with-altamura-d-o-p-bread-robiola-speck-and-late-radicchio-10\/","title":{"rendered":"Bruschetta di Altamura\u00ae and Luciana-style Octopus"},"content":{"rendered":"

One of the typical dishes of Campanian gastronomy, very delicious when enjoyed hot. Bruschetta di Altamura\u00ae is perfect for sinking into gravy.<\/span>
\nThis time having an excellent Altamura D.O.P. bread produced by the PanBisc\u00f2 Company in Altamura, which for me is the best for these very preparations, I thought of bruschettas that combine three different Italian excellences.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

CHEF<\/h2><\/div>

Terry Cooking Love<\/p>\n<\/div><\/div><\/div>

KITCHEN<\/h2><\/div>

Italian<\/p>\n<\/div><\/div><\/div>

DIFFICULTY<\/h2><\/div>

Media<\/p>\n<\/div><\/div><\/div>

SOCIAL<\/h2><\/div>
<\/i>terry_cooking_love<\/span><\/a><\/div><\/div><\/div><\/div><\/div>

Image Gallery<\/h3><\/div>
\"\"<\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>
<\/div><\/div>
<\/div><\/div><\/span>
INGREDIENTS<\/h6><\/span>
<\/div><\/div><\/div>