El Panadero: Regañás with Extra Virgin Olive Oil
Thin, blistered crackers baked with extra virgin olive oil.
Purchased more than 5 times
- Made with extra virgin olive oil A shorter, richer bite than a plain cracker.
- Thin and brittle Rolled out and baked until they blister and split.
- Flavour of their own Part of the dish rather than just a base.
- Serve with Soft cheese, fig or pomegranate spread, or ventresca.
- Net weight 125g
Rolled thin and baked until they blister and split, made with extra virgin olive oil for a shorter, richer bite. They have a flavour of their own: part of the dish, not just a base.
About this product
Made with Extra Virgin Olive Oil | Andalusian Style | Cheeseboard Essential | New-to-Range
Flatter, Thinner, Crisper. Regañás are thin, flat baked crackers from southern Spain, rolled out and baked until they blister and split. Where picos are a neutral vehicle, these carry flavour of their own.
Preparation and Texture: Made with extra virgin olive oil, which gives a shorter, richer bite than a plain cracker. Thin, brittle and irregular in shape, with a light savoury finish.
Serving Suggestion: The better choice where you want the cracker to be part of the dish rather than under it. Good with soft cheeses, with the fig or pomegranate spreads, or with ventresca.
Net Weight: 125g Origin: Andalusia, Spain
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