- Traditional unleavened crackers
- Added to hearty gazpacho stews in La Mancha
- Excellent with hot soups or as a snack
- Size - 2 x 6.3 oz/180 gr
Cenceña crackers are crisp and thin, a toasted flatbread. They remind us of matzo, the Jewish unleavened bread. Cenceña crackers are delicious added to soups and stews, and are a great crispy snack. They are traditionally served with hot Gazpacho Manchego stew.
When we first ordered Gazpacho Manchego in the city of Burgos, we were surprised to see a bowl of hearty stew, served with a crisp cracker bread. We quickly learned that this delicious hot stew has little to do with the refreshing tomato soup of Andalucía. Gazpacho Manchego began as a tasty shepherd’s meal that would warm and restore them after a cold day on the plains. Made from wild game, mushrooms, tomatoes and wild herbs, it reflects the flavors of the La Mancha countryside. The cenceña cracker bread, also known as torta gazpachera, is broken up and sprinkled in the soup just before eating.
Cenceña crackers begin as a large, round baked crisp bread. Ours are broken into smaller pieces so they are ready to use - plus it would be nearly impossible to deliver the large delicate crisps to you without them breaking on the way! Use them in any hot soup or stew, or as a light, crispy snack.
Gazpacho was introduced to Spain by either the Moors or the Romans. Traditionally it was a term for any soup that mixed bread with olive oil and garlic. Thus, both the refreshing cool gazpacho soups of southern Spain and the hearty gazpacho stew from La Mancha share a common base, even though the final dishes are so seemingly different.
Store your cenceña crackers in a cool, dry place and seal in a zipped plastic storage bag once opened.
Wheat flour, salt, and antioxidant E-310-320-321.