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About: Bread in Spain     Goto   Sponge   NotDistinct   Permalink

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Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread (pan in Spanish) is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The simple barra (followed by baguette and ciabatta) is, by far, the most consumed variety of bread (75%).