Coca de Vilafranca
The popularization of this coca, documented at the end of the eighteenth century, is due to the fact that it was marketed at the foot of the road and travelers bound for Barcelona or Tarragona acquired it to take it to their destination.
Baked cake, elongated and soft in consistency, made with a pickled paste to which cumin and matafaluga are added. It has dimensions of 30-40 cm long and 1 cm thick and its preparation involves: flour, eggs, sugar and butter. The current production is quite low, since only some kilns in Vilafranca maintain its tradition. It is usually taken for breakfast or snack, soaked in milk or melted chocolate, as well as with rancid wine, muscatel or other liquors.
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Productes de la terra
Bread, cakes and sweets
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It can be found in some bakeries and pastry stores in Vilafranca del Penedès, especially on Saturdays, coinciding with the town's market day.
Attributes and nutritional properties
This type of cake provides a large amount of energy, especially carbohydrates. Flour contains complex carbohydrates, while sugar provides simple carbohydrates. Eggs provide proteins of high biological value and fats, which butter also provides.
