popular Gastronomy
Six bread producing areas are fighting to crown the best " bowling » wheat flour, only in part of the country, a handmade product that runs the risk of being displaced by other varieties of cooking faster
In El Corral del Indianu, one of the best Restaurants in Asturias, one of the five most popular products is Galician. It is no seafood, not meat or fish. "To me, change me anything but bread," says José Antonio Campoviejo, owner of the premises.
Its customers fell victim to the mixture of flour, salt and water each day will arrive from Cea. It is cooked with care and patience in the bakery of Carlos Manuel Rodriguez, following a recipe, the bread of Cea, who has spent more than seven centuries in the town ourensano repeated.
The bread is undoubtedly one of the Galician cuisine delicacies , recognized throughout the Peninsula for its quality. That of Carlos Manuel Rodríguez is sold in Madrid, Caceres, Barcelona, \u200b\u200bthe Basque country and elsewhere demanding exclusive snacks. For many, it is the best bread in the world, since that disputed other excellent pieces cooked in ovens Galicia.
Although throughout dozens of varieties and are increasingly recovered traditions-like brona Bueu made with curved-million in Galicia has traditionally been the white bread, refined flour, the most appreciated .
What is the sixteenth century and still the bakers put on top quality products made from the flour. Cea The is one of them and has spent centuries fighting for the crown.
But in the world of bread, as in football, every fan defends its colors. And are those who claim to have the best Galicia.
They are calling for themselves as they do in Carral. Its crumb has a catchment area that comes to A Coruña and Santiago, but it is not the only or even less.
The carballeses are rightly proud of their breads. Of balls, Mestas-of-flour mixture, Bron and bars. But above all of the bolus, which also mimics in Santiago and elsewhere in Galicia.
No Ferrol say it's the best. Neither this nor the previous ones, because there are many centuries surrendering to the quality of other crumbs. Neda bread is another sublime. Josefa Fernandes decades ago and their clients have even the United States.
But the competition is not limited to the province of A Coruña. Among the highlights traditional bowling that baked in wood oven in Porrino. In OATUU , a parish of Friol make a product that flag is a reference for residents of Lugo and blending, among its secret, a small percentage of rye flour. Is well known in Galicia, but also in Bilbao, Barcelona and Seville, where he also sells.
They are probably the six most popular types and acquaintances, but not alone. In Galicia there are some 2,500 bakeries. Many, insurance, real gems, such as dining Baines Vimianzo-and varieties, such as brona, they deserve a separate chapter. The secret is not hidden, flour quality and much patience in the process.
By: Eduardo Eiroa
Source: La Voz de Galicia
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