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The bread of Cea

San Cristovo de Cea, Carballiño, Ourense

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The bread of Cea

Food and drink · San Cristovo de Cea, Carballiño, Ourense

Pan de Cea is a loaf made from local wheat flour, water, salt and sourdough starter, kneaded in several stages and baked slowly in wood-fired ovens in San Cristovo de Cea, where the bread-making tradition is documented since the 13th century. It is characterised by a single transverse slit, the fenda, and by belonging to the family of country breads: thick crust, dense and spongy crumb and the ability to stay fresh for several days, unlike the candeal breads of the rest of Spain. It is made in two formats, the poia and the molete, half the weight of the former. Recognised in 2004 and registered as a Protected Geographical Indication in 2005, it was the first bread to be granted this in Europe, and since 1991 the Fiesta de Exaltación del Pan de Cea has been held in its honour on the first Sunday of July.

Photo: Dario Alvarez (CC BY 2.0)

What to see and do in San Cristovo de Cea