Religious traditions such as Holy Week are the origin of many succulent gastronomic traditions, some of which we already embrace without hesitation during the rest of the year. Panquemao or panquemado -pan quemao or burnt bread-, whose name comes from the custom of toasting it a lot, is a bun that also receives the names of toña, mona or fogaza, among others. Very popular in the Valencian Community and in Murcia, it is a brioched dough that does not have butter, but oil. Although we find simpler or more storied versions, the flavored one frequently includes anise liqueur and citrus peel, which could not be missing in Levante.
Keep reading
#panquemao
