Tallat
A variety of traditional bread from Terres de l'Ebre, consumed daily, which was the first to be baked, as it was suitable for high temperatures.
It is made with the same raw materials as common bread -water, flour and salt, without yeast- but differs by the small incisions in the upper part, which give it its name, and by its elongated appearance, whitish, very thin and crunchy. It also has a more intense taste and aroma than those of common bread. Despite the decrease in its production with the introduction of other varieties of bread and changes in production processes, its quality means that it continues to be valued and made.
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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 bakeries in the regions of Baix Ebre and Montsià.
Attributes and nutritional properties
Cut, 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 plant-based protein. Despite having a small amount of vitamins and minerals, it is a food that can be part of the usual diet.
