08 May The sweetness of Calatayud

Calatayud was the first place in Europe where chocolate was first made. Specifically it was in the Monasterio de Piedra. Perhaps it is for that fact that the sweets in this city deserve a separate chapter.

Among them are those known as Biscuits of Calatayud (from soletilla) and its peculiar shape (typical of the templates of the old espadrilles) that can be seen inside the Collegiate of Santa Maria. It is in an altarpiece made by the sculptor Felix Maló, where you can see an angel comforting St. Joseph with a cup of chocolate and a typical biscuit of Calatayud.

It should be noted that one of the workshops founded in 1808, has the title of “Provider of the Royal House”, since 1926, and also the House of Alba.

Special mention should also be made of the “Adoquines” (Cobblestones). Legend has it that when the infant Don Alfonso, son of Jaime I, with Doña Constanza de Moncada, married in 1920, in Calatayud they ordered the confectioners to give candy to the king, who could not attend the link. They were made enormous sweets, that later were called “Adoquines (Cobblestones) of Calatayud” by its considerable size.

The region of Calatayud has always been famous for its fruit and its peculiar way of doing it since Roman times. It was cooked in syrup to preserve it. In the twentieth century a bilbilitano came up with the idea of ​​bathing her in chocolate. They are known as “Fruits of Aragon” and are usually apple, pear, apricot, cherry, fig, plum or orange. The fruit is licked in liquor or baked in syrup and then chopped and covered with cocoa.

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