Pa de Pagès Català is a type of round bread traditionally made by hand and baked in bread ovens, in the Autonomous Community of Catalonia. This bread has a crisp golden crust and is spongy and soft on the inside. It is usually made using white flour, and during the slow fermentation and baking, it develops characteristic large irregular air holes that give it springy consistency.
Another unique characteristic is its ability to retain freshness longer than other types of white bread. The quality of this artisan bread depends mostly on the bakers' expertise and experience. Pa de Pagès Català is a high quality, aromatic bread with pleasant acidity and a complex flavor.
Considered the star of Catalan baked goods, coca is a traditional pastry prepared in a few varieties: sweet, savory, open, and closed. Depending on the variety, coca may take on various shapes and forms and resemble a flatbread, a pizza, or even a cake.
The sweet variety usually consists of flour, sugar, butter, and eggs, and it is typically topped or filled with candied fruit, marzipan, cream, or pine nuts. The savory variety is prepared in the same way, but sugar and eggs are replaced by yeast and salt.
VARIATIONS OF Coca
MOST ICONIC Coca
Coca de recapte is a traditional coca variety that's commonly found in Catalonia and Valencia. In Catalonia, this is the most common coca variety which is often sold in bakeries. It consists of a thin bread-dough base that's topped with eggplants and roasted peppers (known as escalivada) in addition to tomatoes and onions.
The locals claim that this coca variety was invented in the area of Tarragona and Lleida. Coca de recapte is traditionally eaten cold, and the word recapte in the name of the dish means something like what you have in stock, referring to the fact that the cooks add ingredients which are usually staples of Catalan kitchens.
MOST ICONIC Coca de recapte
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