- Crunchy toast rounds from Catalunya
- Traditional base for tapas recipes
- Serve with jamón or aged cheese
- Presented by celebrated chef José Andrés
- Made by the artisans at Espiga Blanca
- Size - 3.53 oz/100 gr
A few words about this item from chef José Andrés:
Since the fourteenth century, the bakers of Catalonia have produced this Pa de Pagès. Literally "the bread of the peasants," this round rustic bread with its crusty edge and light, crunchy middles comes ready to serve. Our artisanal process combines the finest fresh, local ingredients which are slowly fermented and baked only in traditional firebrick ovens. It's then sliced and lightly toasted to achieve the perfect crispy texture. The mini size fits in your palm and is just right for topping, creating any tapa you can dream of. With bread like this, the possibilities are endless.
Wheat flour, water, salt, yeast, bread improver [thickener (guar gum), flour treatment agent (ascorbic acid) and enzymes (amylase, xylanase and lipase)], malt flour.
Serving size 3 slices (0.53 oz/15g) Servings per container 7. Calories 55, calories from fat 0, Total fat 0g (0%), saturated fat 0g (0%), trans fat 0g (0%), cholesterol 0mg (0%), sodium 120mg (5%), total carbohydrate 12g (4%), dietary fiber <1g (3%). Protein 2g. Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 2%.* Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
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"Una simple tostada, absolute perfection. "
Matilde Alberny - new orleans, LA - Jan 8, 2017
"Just like I remember having in Spain."
Kathryn Behrens - Columbus, OH - Jun 20, 2016