- From Galicia to Andalusia, where to taste some of the best bread in our country
Seven destinations to try the best bread in Spain: Every October 16, World Bread Day is celebrated, a date with which the International Bakers Federation (UIB) wants to recognize the history and future of one of the oldest foods of humanity. Similarly, in Spain, bread is one of the essential foods when it comes to eating. So it is not surprising that there are more than 300 different types throughout the country and that each region has its typical bread, not counting those from other parts of the world.
Bread is one of the main foods of Spanish gastronomy and, therefore, from Indie Campers, they propose to celebrate this day by traveling to one of the corners of our country where we can taste the best bread in Spain.
Galicia: Bread of Broa
If we travel to Galicia, we have to try the Pan de Broa. Corn flour, wheat, or rye flour, and natural yeast are the ingredients of this typical Galician bread of long elaboration. Bread of Broa is also an essential food on the night of San Juan to accompany the sardines. It is perfect for soups and broths with a rustic texture, crunchy crust, and compact crumb.
Valladolid and Palencia: Pan Fabiola
If we want to try exceptional hard crumb bread, we have to go to Valladolid or Palencia. The Fabiola Bread, whose name honors Queen Fabiola of Belgium, belongs to the Guarantee Mark of Castilla y León, which means that it is a protected food and recognized as part of the gastronomy of the province of Valladolid. In a traditional way or the shape of peaks, we can learn to make this hard bread in the Museo del Pan de Mayorga (Valladolid).
Catalonia: Pan Payes
This type of rustic or village bread is typical of Catalonia. Thanks to its thick crust, the crumb remains soft for more days, which allows better conservation.
Gran Canaria: Potato bread
Apart from the traditional ingredients, this bread includes potatoes, sugar, and cinnamon, making it a sweet bread. If you want to try it, go to one of the agricultural markets found on the island as many farmers sell this type of bread made with potatoes from their crops.
Cadiz: Pan Manolete
It is the typical Cadiz bread, so if you visit the city, it is impossible not to try it. This medium-sized, stiff dough bread has a soft, medium-thick crust and a fluffy crumb.
Castilla-La Mancha: Blessed Bread
This white bread is typical of the peninsula’s interior, especially from different areas of Castilla-La Mancha. Apart from the usual ingredients, lard and olive oil are added to it.
Teruel: Canada Bread
We can easily recognize this bread thanks to its characteristic oval shape, low thickness (just 6 cm), and indentations.
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