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May 19 2016 | Gastronomy | Pairing

The tradition of bread with wine and sugar

In Catalan farmhouses there was always a round, country-style bread, which one could cut large slices from, and the bread could last up to a week. To make sure it didn't go to waste and to make it taste better, they would give it a generous splash of red wine so that it would get soaked and once softened, it would be topped-off with some suger.

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