I think I put on a couple kilos just looking at that article
Have never seen fartons as a dessert. They’re a very typical sweet food, but never seen it as a dessert.
Ahora tengo hambre
Interesting… From 1 autonomy and that dessert doesn’t represent me…
Todos, todos, los andaluces somos devotos y golosos, tócate los cojones, Mariloles!
Euskadi debería ser tarta de queso
Half of them are either used as part of a breakfast or snack NEVER and I can’t stress this enough NEVER as desserts and even less by themselves.
So I that article can be considered as a perfect example of missinformation.
As a valencian local I’ll give you three examples:
1- Fartons are almost exclusively dunk in cold orxata, and they are called Fartons because in Valenciano means big eater, and they suck orxata incredibly well.
2- Piononos, I’ve lived 6 years in Granada, are taken as a side sweet/cookie while grabbing a coffee in the afternoon, so please explain to me the similarity to a dessert.
3- Sobaos Pasiegos are usually dunk in milk or white coffee, so it’s either breakfast or merienda (a light meal between lunch and dinner).
BONUS: Ensaimadas are taken the same way as Sobaos Pasiegos.
P. S. Don’t trust everything you read on the Internet.
Lo que el artículo llama “sapillos” en mi familia se ha llamado siempre “repápalos”. No es que los comamos a diario, pero mi abuela si que los hacía a menudo, y estaban de escándalo. Debería intentar cocinarlos, algunas tradiciones no deben perderse.
Los Navarros le han troleado al autor pero fino…
Nananana Paparajotes for the win, recordad no comer la hoja de limonero…
lo se murcia es muy real lol
TIL that on the Canary islands, exists Bienmesabe?.Ive only been here 10 years and never seen it? Polvito Uruguayo, is the most common from my experience.
I’m from Aragón and I’ve never seen that chestnut, is from Huesca it says, but there is sweets from Huesca that are sold in the whole community… Wtf chestnuts with sugar
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Mmmm
I think I put on a couple kilos just looking at that article
Have never seen fartons as a dessert. They’re a very typical sweet food, but never seen it as a dessert.
Ahora tengo hambre
Interesting… From 1 autonomy and that dessert doesn’t represent me…
Todos, todos, los andaluces somos devotos y golosos, tócate los cojones, Mariloles!
Euskadi debería ser tarta de queso
Half of them are either used as part of a breakfast or snack NEVER and I can’t stress this enough NEVER as desserts and even less by themselves.
So I that article can be considered as a perfect example of missinformation.
As a valencian local I’ll give you three examples:
1- Fartons are almost exclusively dunk in cold orxata, and they are called Fartons because in Valenciano means big eater, and they suck orxata incredibly well.
2- Piononos, I’ve lived 6 years in Granada, are taken as a side sweet/cookie while grabbing a coffee in the afternoon, so please explain to me the similarity to a dessert.
3- Sobaos Pasiegos are usually dunk in milk or white coffee, so it’s either breakfast or merienda (a light meal between lunch and dinner).
BONUS: Ensaimadas are taken the same way as Sobaos Pasiegos.
P. S. Don’t trust everything you read on the Internet.
Lo que el artículo llama “sapillos” en mi familia se ha llamado siempre “repápalos”. No es que los comamos a diario, pero mi abuela si que los hacía a menudo, y estaban de escándalo. Debería intentar cocinarlos, algunas tradiciones no deben perderse.
Los Navarros le han troleado al autor pero fino…
Nananana Paparajotes for the win, recordad no comer la hoja de limonero…
lo se murcia es muy real lol
TIL that on the Canary islands, exists Bienmesabe?.Ive only been here 10 years and never seen it? Polvito Uruguayo, is the most common from my experience.
I’m from Aragón and I’ve never seen that chestnut, is from Huesca it says, but there is sweets from Huesca that are sold in the whole community… Wtf chestnuts with sugar
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