Are you talking about the Panna Pugliese, Jack, made with golden durum? They've recently renamed it Farina Pugliese but it's the same stuff. We spent a week in Lecce, Puglia, in June and were served that same very stretchy bread at at least one restaurant. The Waitrose version, which really does come from Puglia, is intended to be toasted and it makes for the best bruschetta you can make, preferably with a very simple tomato/olive oil/basil topping (chuck some chopped olives and chilli in there if you like, with just a splash of real balsamic vinegar, not the two-quid stuff). I cheat and give the bread a very light brushing with an olive oil/garlic mix before toasting. As I reside in Cornwall where people eat only chips, pasties and babies, I haven't the means to research other sources of such good stuff. Cut it in half, toast it and top it, Jack!