Pa de pagès
From Wikipedia, the free encyclopedia
 Pa de pagès | |
| Type | Bread |
|---|---|
| Place of origin | Catalonia |
| Region or state | Catalan countries |
| Main ingredients | Flour, yeast, water |
Pa de pagès (Catalan pronunciation: [ˈpa ðə pəˈʒɛs]; "farmer's bread" in Catalan) is a type of traditional bread from Catalan cuisine. It is made in an artisanal manner and baked in a refractory oven, giving it a thick crust, which helps keep the inside fresh and soft for a long period of time.[1] Its fat content is lower than that of regular bread. "Pa de pagès" has a round shape and is usually sold in 250-gram, half-kilo, or two-kilo formats. It can be bought whole or sliced and it is commonly used to prepare pa amb tomàquet.[2]
The name pa de pagès is thought to have originated in Barcelona at the end of the nineteenth and beginning of the twentieth centuries, during the rural exodus. Bakers are believed to have started calling this traditional Catalan round bread pa de pagès in order to differentiate it from other, more industrial types of bread that had become popular at the time.[3]
