A COMPETITION to be held later this month in Leon, northern Spain, is looking for Spain’s best ‘torrija’.
The dessert, similar to French toast, is traditionally served between Lent and Easter in Spain. It is usually made with bread that is soaked in milk or wine with honey and spices, which, after being dipped in egg, is fried in a pan with olive oil.
Even though there’s a recipe in every family, and in Spain it is common to say that one’s grandma’s torrijas are the best, the dessert is commonly topped with sugar and cinnamon.
Cooks and pastry chefs have been called upon by the Leon Food Academy to present their best torrija creation in three categories: traditional, salty and innovative. A panel of judges will decide which dessert is best after a blind tasting, granting the winner the title of ‘best torrija in Spain’.
The participants’ recipes will be comprised in a book, which part of its profits will be donated to charity.