Llonguet
It is a traditional artisan bread, whose consumption has recovered in recent years.
It is a bread with a consistent surface and dense, fluffy and elastic crumb that is made with a baked dough of wheat flour, water, natural sourdough, biological yeast and salt. The crust usually has a groove all along its upper part. Being a small bread, weighing no more than 100 g, makes it very suitable for making sandwiches, but restaurants also prefer it to serve as an individual portion.
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Productes de la terra
Bread, cakes and sweets
Territory
- Alt Camp
- Alt Empordà
- Alt Penedès
- Alt Urgell
- Alta Ribagorça
- Anoia
- Bages
- Baix Camp
- Baix Ebre
- Baix Empordà
- Baix Llobregat
- Baix Penedès
- Barcelonès
- Berguedà
- Cerdanya
- Conca de Barberà
- Garraf
- Garrotxa
- Gironès
- Les Garrigues
- Maresme
- Moianès
- Montsià
- Noguera
- Osona
- Pallars
- Pallars Sobirà
- Pla d'Urgell
- Pla de l'Estany
- Priorat
- Ribera d'Ebre
- Ripollès
- Segarra
- Segrià
- Selva
- Solsonès
- Tarragonès
- Terra Alta
- Urgell
- Val d'Aran
- Vallès Occidental
- Vallès Oriental
Labels
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
It is found in some artisan bakeries in Catalonia.
Attributes and nutritional properties
Llonguet, like other types of breads, is a very nutritious food. Its main component is carbohydrates, especially in the form of starch. It is also a good source of protein, but as they are of plant origin their quality is lower than those of animal origin. Despite having a small amount of vitamins and minerals, it is a food that should be part of the usual diet.
