{"id":16365,"date":"2023-05-30T05:40:00","date_gmt":"2023-05-30T04:40:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=16365"},"modified":"2023-05-24T19:25:40","modified_gmt":"2023-05-24T18:25:40","slug":"el-pan-para-montadito","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2023\/05\/30\/el-pan-para-montadito\/","title":{"rendered":"El pan para montadito"},"content":{"rendered":"\n<p>El <strong>pan para montadito<\/strong> preferido por la hosteler\u00eda sevillana utiliza nuestro <strong>montadito<\/strong>, por su calidad, forma y tama\u00f1o. El <strong>montadito de Horno Al-Madain<\/strong> es por sus cualidades nutritivas, su corteza gruesa crujiente y su consistente miga ideal para cualquier montadito. Con un sabor intenso, mayor conservaci\u00f3n, mayor saciedad y m\u00e1s digestivo. <\/p>\n\n\n\n<p>El <strong>pan para<\/strong> <strong>montadito<\/strong> de <strong>Horno Al-Madain<\/strong> es un pan de chapata, una variedad del tradicional <strong>pan romano<\/strong>, elaborado con masa madre y fermentaci\u00f3n lenta. Esta variedad italiana ha conquistado principalmente a consumidores j\u00f3venes y mayores.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/pan-para-montadito.jpg\" alt=\"pan para montadito\" class=\"wp-image-16369\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/pan-para-montadito.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2023\/05\/pan-para-montadito-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p>Cuando le preguntas a un sevillano por su montadito preferido: es una respuesta variada. Cada uno tiene su preferido: <strong>secreto ib\u00e9rico, jam\u00f3n y huevo de codorniz<\/strong>, <strong>el de pring\u00e1<\/strong>, <strong>chorizo picante<\/strong>, <strong>gambas con alioli<\/strong>, <strong>de salmorejo y taquitos de jam\u00f3n<\/strong>, <strong>de salmorejo y bacalao ahumado<\/strong>, <strong>de anchoas con leche condensada<\/strong>, <strong>solomillo al whisky<\/strong>, <strong>de queso, bacon, filete de lomo, tomate y mayonesa<\/strong>, <strong>bacalao con salmorejo<\/strong> o <strong>carne mechada<\/strong>. Elegir cu\u00e1les son los mejores montaditos de Sevilla no es f\u00e1cil; <strong>sin embargo el mejor pan para montadito es el de Horno Al-Madain.\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El pan para montadito preferido por la hosteler\u00eda sevillana utiliza nuestro montadito, por su calidad, forma y tama\u00f1o. El montadito de Horno Al-Madain es por sus cualidades nutritivas, su corteza gruesa crujiente y su consistente miga ideal para cualquier montadito. Con un sabor intenso, mayor conservaci\u00f3n, mayor saciedad y m\u00e1s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,46,358,4,136],"class_list":["post-16365","post","type-post","status-publish","format-standard","hentry","category-noticias","tag-horno-al-madain","tag-montadito","tag-montaditos","tag-pan","tag-sevilla"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.6 (Yoast SEO v27.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>El pan para montadito -<\/title>\n<meta name=\"description\" content=\"El pan para montadito preferido por la hosteler\u00eda sevillana utiliza nuestro montadito, por su calidad, forma y tama\u00f1o. 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