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Life in Culebrón is a disconnected series of pieces about the banal and ordinary of everyday life in an inland Alicante village seen from my very British perspective.

Wednesday, April 02, 2008


Generally in Spain, at home, when I eat bread, I eat stuff that looks a lot like Mother's Pride with that "normal" English loaf shape.

When I go anywhere near a bread shop or a supermarket I usually pick up a breadstick. I've always thought of that as being as standard a shape for Spanish bread as Mother's Pride is to English. But, the other day I bought a crusty round loaf, the sort that I would call a cob in the UK. It set me thinking because that's what we usually get when we go in slightly better restaurants; slices cut from a loaf.

So I asked a Spaniard what was the traditional loaf for this area. He said it's the rounded one. Particularly one called Pan sobado, the sort of bread that doesn't have a lot of "bubbles". Apparently it keeps well and even improves after a couple of days.

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