With the gastronomic routes we achieve several objectives: we make an anti-stress getaway with our family or friends and we rejoice sight, smell and, above all, the sense of taste. For the next dates we have for you a tour of the most sugary: a gastronomic route of sweets and desserts that you may not know.
Before a route as sweet as this one it is very important that you prepare yourself to taste authentic delicacies
1. Casadielles asturianas
These typical typical Asturian sweets are a piece of puff pastry, about 15 centimeters long and closed at the ends so that you do not lose your fill of nuts, sugar and anise. Depending on the area of Asturias where you are you will see casadielles to which the anise has been substituted for white wine or walnuts for hazelnuts. You will also find casadielles of dough, which are fried, and others of puff pastry, which are cooked in the oven.
The origin of its name is confusing but the most established theory is that it says that it comes from the deformation of “cosadielles”, some riddles of the type “what little thing is …?”. With time it has gone from being a sweet for festivities like Christmas or Carnival to a dessert that you can find in any Asturian pastry shop at any time of the year.
2. Piononos de Granada
Really called “Piononos de Santa Fe”, because they are made in the small town of Santa Fe, but better known as “Piononos” to dry. If you go through Granada, do not miss this little cake made up of a rolled-up sponge cake and then topped with toasted cream. In addition, the sheet is soaked in sweet and the pionono at the end is sprinkled with cinnamon. A delight that is recommended to eat in 2 bites.
The origin of the recipe is said to come from the Arab-Granada tradition, although the origin of the name has to do with a Pope. In 1897 a pastry chef from Santa Fe, very devoted to the Virgin of Las Angustias, the patron saint of Granada, wanted to pay tribute to the Pope who had proclaimed the dogma of the Immaculate Conception of Mary and this was Pope Pius IX, or Pius Nono .
3. Goxua de Álava
The word “goxua” in Euskera means “sweet” or “rich” so it should not surprise us the taste of this Basque dessert, soft on the palate and very showy presentation, typical of Álava.
It comes in 3 clearly differentiated layers: a base of whipped cream, a layer of sponge cake and another layer of pastry cream that is caramelized with a torch. You will soon notice its resemblance to the Catalan cream, in fact its creator recognizes that it was inspired by this typical Catalan dessert.
It is highly recommended to try to concentrate the 3 layers in each spoonful that we test.
4. Fardelejos de La Rioja
This sweet of Arab origin consists of a puff pastry very thin, fried and filled with a marzipan, but much lighter than the traditional marzipan being ground almonds.
The most famous are those of Arnedo, a town in La Rioja where they have been producing them for more than 10 centuries. Although in many places they are only consumed at Christmas, in Arnedo you can find them all year round.
Do not hesitate to visit La Rioja and come back with something more than wine in your suitcase.
5. Frixuelos de Asturias, León y Cantabria
Along with the casadielles, the Frixuelos are the best known sweets of Asturias, but they are also common in León and Cantabria. It is a kind of wafer (very thin sheet of flour, water and sugar) that is made with different types of flour: wheat, corn, rye, etc, depending on the type of grain that is grown in each area. They are a typical dessert of the Antroxu (carnival) in Asturias and have much resemblance to Galician pancakes or French crepes, but with their own style and personality. It can be taken as a dessert, snack or breakfast and its filling is to the taste of the consumer although the most typical is chocolate cream, ice cream, milk caramel, cream, chestnut cream, etc. The most traditional way is only with white sugar, without any filling, also the most typical way to eat it involves rolling them and eating them by hand, as if we were children!