{"id":5886,"date":"2016-05-19T16:53:00","date_gmt":"2016-05-19T14:53:00","guid":{"rendered":"https:\/\/espeltviticultors.com\/la-tradicio-del-pa-amb-vi-i-sucre\/"},"modified":"2022-10-25T12:46:56","modified_gmt":"2022-10-25T10:46:56","slug":"la-tradicio-del-pa-amb-vi-i-sucre","status":"publish","type":"post","link":"https:\/\/espeltviticultors.com\/en\/la-tradicio-del-pa-amb-vi-i-sucre\/","title":{"rendered":"The tradition of bread with wine and sugar"},"content":{"rendered":"<h2 class=\"wp-block-heading\" id=\"h-a-les-masies-catalanes-sempre-hi-havia-un-pa-de-pages-rodo-del-qual-se-n-treien-unes-llesques-ben-grosses-i-fornides-que-de-vegades-durava-tota-una-setmana-per-aprofitar-lo-i-fer-lo-mes-menjable-es-mullaven-les-llesques-amb-un-bon-raig-de-vi-negre-de-manera-que-quedessin-ben-impregnades-i-finalment-per-sobre-s-hi-afegia-sucre\">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&#8217;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.<\/h2><p><em>Sucar:<strong>1\u00a0<\/strong>1\u00a0v. tr. [LC] Fer que certa quantitat d\u2019un suc o l\u00edquid qualsevol penetri (alguna cosa), s\u2019hi adhereixi, especialment ficant-la-hi i traient-la\u2019n. Sucar pa en vi. (DIEC)<\/em><\/p><figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/espeltviticultors.com\/uploads\/ckeditor\/1463660746_pa%20amb%20i%20i%20sucre%20RED.jpg\" alt=\"bread with wine and sugar\"\/><figcaption>bread with wine and sugar<\/figcaption><\/figure><p>It is well know that in Catalonia we love rubbing or dipping foods (known as &#8220;xucar&#8221; in Empord\u00e0.)\u00a0 The most well-known of all is the popular art of rubbing tomato on bread (<em>pa amb tomata<\/em>), but we also dip\u00a0<em>melindros<\/em>\u00a0(a type of ladyfingers) or cookies or\u00a0<em>carquinyolis<\/em>\u00a0(similar to Italian\u00a0<em>biscotti<\/em>) either in milk or Grenache wine, we dip\u00a0<em>neules<\/em>\u00a0(a long tubular pastry) into Cava, we poach peaches and pears in wine (rather than frying them) and dip\u00a0<em>xurros<\/em>\u00a0into chocolate.\u00a0 We must not forget that we all enjoy dipping bread in the olive oil of tomato salads or in the juice of beef with mushrooms!\u00a0 For Catalans dipping is the art of re-using leftovers, and we know quite a bit about being thrifty, don&#8217;t you think?\u00a0 Dipping is part of our everyday lives.\u00a0 Rarely does a day pass without dipping something.\u00a0 But today we want to tell you about the oldest form of dipping that is now all but forgotten: BREAD WITH WINE AND SUGAR.<\/p><p>Do you know the origin of this succulent breakfast or midday snack that has unfortunately been lost these days?  There are different theories, but the most common and logical that we have found is the following:&#13;\n&#13;\n<\/p><p>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&#8217;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.  In some places quite a bit of sugar.  Remember that in all these Catalan farmhouses there was always a porr\u00f3 type of wine pitcher around and there were children ready to eat sweets.  Surely many who grew up in Catalonia remember eating this quite unorthodox treat when they were little, and those who are younger probably have heard about it at some point.<\/p><h3 class=\"wp-block-heading\"><strong>Popular sayings:<\/strong><\/h3><p><em>-If you want a healthy life, dip bread into wine.<\/em><\/p><p><em>-With bread and wine the road is made easier.<\/em><\/p><h3 class=\"wp-block-heading\"><strong>How do you make it?<\/strong><\/h3><p>Ingredients for four people:<\/p><ul class=\"wp-block-list\"><li>1 slice of country bread per person<\/li><li>Red wine of good quality<\/li><li>Sugar<\/li><\/ul><p>Preparation:<\/p><p>Put the slices of bread on a plate and then pour read wine over them with a porr\u00f3 until they are fully soaked.  Sprinkle on a bit of sugar and enjoy.&#13;\n&#13;\n<\/p><p>Bread with wine and sugar is part of the\u00a0<em>corpus<\/em>\u00a0of Catalan Culinary traditions.<\/p>","protected":false},"excerpt":{"rendered":"<p>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&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[228],"tags":[],"class_list":["post-5886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.3 (Yoast SEO v25.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The tradition of bread with wine and sugar -<\/title>\n<meta name=\"description\" content=\"The tradition of bread with wine and sugar quite frequent in the Catalan masies. 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