{"id":93,"date":"2019-02-12T17:40:04","date_gmt":"2019-02-12T17:40:04","guid":{"rendered":"http:\/\/www.quisardegna.it\/?page_id=93"},"modified":"2019-02-15T12:15:08","modified_gmt":"2019-02-15T12:15:08","slug":"pane-guttiau","status":"publish","type":"page","link":"https:\/\/www.quisardegna.it\/en\/pane-guttiau\/","title":{"rendered":"Pane Guttiau"},"content":{"rendered":"<div id=\"pl-93\"  class=\"panel-layout\" ><div id=\"pg-93-0\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-93-0-0\"  class=\"panel-grid-cell\" ><div id=\"panel-93-0-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"0\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><strong>Pane Guttiau<\/strong> is the variant with oil and salt of Pane Carasau or Carta da Musica, a leavened but thin and crispy Sardinian bread. Born in the Barbagia area, a very wild region in the middle of Sardinia becoming one of the symbols of Sardinia.<\/p>\n<p>The Guttiau Bread, which means dripped, is prepared in sheets that are drizzled with <em><strong>a few drops of olive oil<\/strong><\/em>, salted and lightly browned in the oven.<\/p>\n<p>Ideal with mixed cold cuts and fresh and aged cheeses.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><div id=\"pg-93-1\"  class=\"panel-grid panel-no-style\" ><div id=\"pgc-93-1-0\"  class=\"panel-grid-cell\" ><div id=\"panel-93-1-0-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"1\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><img loading=\"lazy\" class=\"alignnone size-medium wp-image-141 aligncenter\" src=\"http:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-300x300.jpg 300w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-150x150.jpg 150w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-768x768.jpg 768w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-1024x1024.jpg 1024w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-945x945.jpg 945w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_4_mori-600x600.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: center;\">Pane Guttiau 4 Mori 300g<\/p>\n<\/div>\n<\/div><\/div><\/div><div id=\"pgc-93-1-1\"  class=\"panel-grid-cell\" ><div id=\"panel-93-1-1-0\" class=\"so-panel widget widget_sow-editor panel-first-child panel-last-child\" data-index=\"2\" ><div class=\"so-widget-sow-editor so-widget-sow-editor-base\">\n<div class=\"siteorigin-widget-tinymce textwidget\">\n\t<p><img loading=\"lazy\" class=\"size-medium wp-image-194 aligncenter\" src=\"http:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3-300x300.jpg 300w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3-150x150.jpg 150w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3-768x768.jpg 768w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3-945x945.jpg 945w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3-600x600.jpg 600w, https:\/\/www.quisardegna.it\/wp-content\/uploads\/2019\/02\/Guttiau_500g_ver3.jpg 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: center;\">Pane Guttiau 500g<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Pane Guttiau is the variant with oil and salt of Pane Carasau or Carta da Musica, a leavened but thin and crispy Sardinian bread. Born in the Barbagia area, a very wild region in the middle of Sardinia becoming one&#8230; <a class=\"more-link\" href=\"https:\/\/www.quisardegna.it\/en\/pane-guttiau\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"spay_email":""},"_links":{"self":[{"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/pages\/93"}],"collection":[{"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":6,"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/pages\/93\/revisions"}],"predecessor-version":[{"id":212,"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/pages\/93\/revisions\/212"}],"wp:attachment":[{"href":"https:\/\/www.quisardegna.it\/en\/wp-json\/wp\/v2\/media?parent=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}