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Pugliese bread = pan Pugliese Pronunciation: pool-yee-AY-zee Notes: This simple, crusty bread hails from Puglia, Italy, and is great for making sandwiches or dipping into olive oil. Some producers flavor it with olives or cheese.
The original sandwich is served on house baked pugliese but you can certainly use your favorite bread whichever that might be-multigrain, whole wheat, sourdough, etc. Make your basic vinaigrette replacing standard vinegar with raspberry vinegar.
The most common breads used for bruschetta are two versions of pane pugliese, piadana and crescente. However, traditional bruschetta is made with Tuscan bread, which is a rather tasteless, white bread with a crunchy crust.
Pugliese Soft and chewy olive oil bread with a thin crust. Although this bread is best eaten warm on the day of baking, it makes fine Crostini, (Italian open sandwiches made on thin slices of toast) the next day.
Pugliese (It.): made with really good fruity olive oil, this is soft, yet chewy, olive oil bread with a thin crust.
 See also: Slice, Cheese, Garlic, Cream, Cooking
  
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