Ous de butxaca (Uova da tasca)

Redazione

This extremely rare and ancient sweet bread, leavened slowly with sourdough, celebrates the historic Catalan influences of the Riviera. The soft small loaves, characterised by a tender, porous texture, release a persistent aromatic note thanks to the infusion of anise seeds into the dough. The surface is entirely finished with a white and glossy cap of hot-cooked sugar glaze, which provides a crisp bite in contrast with the soft interior.