{"id":20191,"date":"2024-09-06T05:48:00","date_gmt":"2024-09-06T04:48:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=20191"},"modified":"2024-09-06T22:35:33","modified_gmt":"2024-09-06T21:35:33","slug":"pina-de-al-madain","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2024\/09\/06\/pina-de-al-madain\/","title":{"rendered":"Pi\u00f1a de Al-Madain"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/pina-de-Al-Madain.jpg\" alt=\"pi\u00f1a de Al-Madain\" class=\"wp-image-20192\" style=\"width:640px;height:auto\" srcset=\"https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/pina-de-Al-Madain.jpg 640w, https:\/\/www.hornoalmadain.com\/wp-content\/uploads\/2024\/08\/pina-de-Al-Madain-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure>\n<\/div>\n\n\n<p>La <strong>pi\u00f1a<\/strong> de 160 grs de <strong>Horno Al-Madain<\/strong>\u00a0es un\u00a0pan candeal t\u00edpico de <strong>Andaluc\u00eda<\/strong>. Su masa bregada se caracteriza por una baja hidrataci\u00f3n, antes de meterse en el horno, se le realizan unas gre\u00f1as\u00a0 profundas perpendiculares y en diagonal que le dan su caracter\u00edstica forma similar a una\u00a0pi\u00f1a.<\/p>\n\n\n\n<p>Con esta forma de picos en forma de rombo, invita a partir el pan sin necesidad de cuchillo. Es un pan ideal para acompa\u00f1ar almuerzos y cenas, aunque tambi\u00e9n se puede hacer un delicioso bocata.&nbsp;&nbsp;<sup><\/sup><\/p>\n\n\n\n<p>Es muy parecida al <a href=\"https:\/\/www.hornoalmadain.com\/index.php\/2021\/06\/23\/el-chulo-de-los-panes\/\">chulo,<\/a> con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente y con un sabor riqu\u00edsimo.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pi\u00f1a de 160 grs de Horno Al-Madain\u00a0es un\u00a0pan candeal t\u00edpico de Andaluc\u00eda. Su masa bregada se caracteriza por una baja hidrataci\u00f3n, antes de meterse en el horno, se le realizan unas gre\u00f1as\u00a0 profundas perpendiculares y en diagonal que le dan su caracter\u00edstica forma similar a una\u00a0pi\u00f1a. Con esta forma [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20104,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[6,4,365,1171],"class_list":["post-20191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-horno-al-madain","tag-pan","tag-pan-de-dos-hermanas","tag-pina"],"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>Pi\u00f1a de Al-Madain -<\/title>\n<meta name=\"description\" content=\"La pi\u00f1a de 160 grs de Horno Al-Madain\u00a0es un\u00a0pan candeal t\u00edpico de Andaluc\u00eda. 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