Coca enramada
It has a very ancient origin, like all cocas based on bread dough, which dates back to the Middle Ages, and is typical of this region of Tarragona. Traditionally, a part of the bread dough was reserved to make these cakes, adding oil.
The "coca enramada" is in fact a native variety of "coca de recapte", where ingredients such as beans, spinach, onions and red pepper are added. The dough is made from a base of flour, yeast, water, salt and oil. The vegetables in the topping vary by population and baker and is often accompanied by sausage or herring. It is usually consumed at any meal of the day and, above all, during the feast of San Antonio Abad, on January 17.
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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 is sold whole or in cuts in ovens and bakeries of the Baix Penedès, especially in El Vendrell, Bellvei and l'Arboç.
Attributes and nutritional properties
The base mainly provides complex carbohydrates, from flour. The main value of vegetables is their content in vitamins and minerals. It is a product with a high energy content, but within a balanced and varied diet, it can be consumed from time to time.
