Travels

Cantabria: Making sobaos pasiegos with Joselín

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Our work of art when coming out of the oven

I must acknowledge my guilt - shared with the owners of Mercadona, yes - in thinking that the sobaos were those "Small sweet biscuits that come in white paper and wrapped in plastic packages containing dozens of them". You could eat eight soaking them in milk and not fill yourself in the least. It was just that an uncle with a French face, long and thin mustache and a joke came out and said with a slight accent and discovering his head: Welcome to the extravagant world of industrial bakery!.

However, during my three-day trip to Cantabria last May I discovered the art of making real passover sobaos thanks to Joselín and Fun & Food Gastronomic Leisure. In fact I managed to make some pretty decent ones with my own hands. But let's go in parts.

After a morning immersed in the depths of the famous cave of El Soplao and enjoy a tasty and abundant meal in a restaurant in the town of Celis, we traveled the less than 100 kilometers that separated us from the town of Selaya and the green valleys of Pasiegos.

In the Joselín store you can find a wide variety of products and delicatessen

The afternoon, like the morning, was chill and gray, although the rain had finally stopped getting worse when we got out of the car just in front of Joselín's shop, located at number 2 of La Llera de Selaya Street.

There he received us Mary Angels -one of the heiresses of the Sainz family- and Carmen - Founder of Fun & Food - who showed us the small shop that not only offers sobaos and artisanal quesadas but also has a wide variety of local products: wines, jams, honey cheeses, sausages, sweets… Authentic delicatessen for the palate.

Mari Ángeles showed us the small factory where they elaborate handmade sobaos and quesadas

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