Pane con farina integrale, brusca tostata e grano spezzato

Pane con farina integrale, brusca tostata e grano spezzato is a traditional rustic dish originating from Altamura, Italy. Deeply embedded in the culinary heritage of the Puglia region, the dish highlights the importance of durum wheat, which is central to the local diet and the famous sourdough bread production of the area.

The primary components of the dish include whole wheat bread, toasted bread crusts (known as *brusca tostata*), and broken wheat grains (*grano spezzato*). These ingredients are often layered or combined to provide a complex interplay of textures, ranging from the chewiness of the whole grain to the sharp crunch of the toasted elements.

What distinguishes a high-quality version of this dish is the quality of the fermentation and the freshness of the grain. As highlighted by the venue *I Petronella* in the feature *Cosa mangiamo oggi?*, the dish serves as a quintessential example of local gastronomy. A great version must balance the nutty flavor of the whole wheat with the savory, toasted notes of the crusts.

Regional variations of this preparation can be found throughout southern Italy. While the Altamuran version focuses on the purity of the grain and toast, other iterations may incorporate extra virgin olive oil, garlic, or vegetable broths to transform the ingredients into a more substantial, soup-like meal, similar to the traditional *minestra di pane*.