We all needed a good thrill and to feel united and carefree again, even if only for a few hours, and thanks to our Azzurri, this happened.
After the game was over, hearing in the streets the kids celebrating really put me in a cheerful mood, and so, to make my own small contribution to this national joyfulness, here is a very simple recipe with our heart colors and some typical products that represent Italy even across the border

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.


Lorena Terenghi




Easy / Beginner

Chi does not like bruschetta raise your hand….
Tasty and never tiring, since they can be topped with an infinite number of ingredients, bruschettas have an all-Italian signature, and today I prepared this version using very practical and very tasty Altamura bruschettas from PanBiscò Company, the unique and original, ready-made bruschettas topped with extra virgin olive oil and oregano.

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Recipe in Detail

For 4 bruschetta di Altamura

  • 100 g of mortadella (in a single thick-cut slice)

  • 100 g robiola or soft spreadable cheese

  • grilled peppers

  • e.v.o. oil

  • pepper

  • Dice the mortadella and coarsely chop it with the mixer then add the robiola and a drizzle of extra virgin olive oil, without adding salt, and give it a few more strokes of the mixer.

  • Mix and add a light grinding of pepper.

  • Spread the mortadella cream on the Altamura bruschetta and add grilled peppers to taste.


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