1.0Taller Andaluz de Cocinahttps://tallerandaluzdecocina.com/englishadminhttps://tallerandaluzdecocina.com/english/author/taller/rich600338<blockquote class="wp-embedded-content" data-secret="erAI9UeKKv"><a href="https://tallerandaluzdecocina.com/english/la-evolucion-de-la-torrija/">Torrija Through Time: Yesterday and Today of Spain’s Oldest Sweet</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://tallerandaluzdecocina.com/english/la-evolucion-de-la-torrija/embed/#?secret=erAI9UeKKv" width="600" height="338" title="“Torrija Through Time: Yesterday and Today of Spain’s Oldest Sweet” — Taller Andaluz de Cocina" data-secret="erAI9UeKKv" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://tallerandaluzdecocina.com/english/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://tallerandaluzdecocina.com/english/wp-content/uploads/2021/10/ART-2.-IMAGEN-1-COPY-MENCIONAR-ABC-GURME..jpg19201080March arrives, and with it comes Lent. In Seville, it’s impossible not to breathe in the scent of orange blossom dotting the city’s orange trees with white polka dots, or the cinnamon and honey wafting from the pastry shops, where one of the most deeply rooted sweets in Sevillian cuisine is beginning to appear once more: the torrija. Though not the only one, the torrija is the quintessential Holy Week dessert. Every spring, we eagerly await the return of that soft, sponge-like bread soaked in honey and infused with the warm aroma of cinnamon as it reappears in shop windows. But have you ever wondered why such a simple recipe, made with such everyday ingredients, is only eaten during such a specific time of year? Did you know that its origin has nothing to do with Easter?Which came first—Holy Week, or the torrija? The answer is clear: the torrija. Ancient Roots in a Sweet Tradition There is evidence of similar recipes in the famous Roman cookbook De Re Coquinaria, attributed to Marcus Gavius Apicius and written in the 4th or 5th century. In the section dedicated to sweets, a recipe is described in which bread is soaked in milk, then… Read More