Córdoba is distinguished for being one of the nerve centers of the taste of christmaswith the Cordoba Subbética as a reference. There, the ovens work hard to produce the shortbreads and chocolates that will sweeten the tables of gatherings between family and friends during these holidays. This is the case of Rute, better known as the Christmas municipality, where since before summer they have been working against the clock to have all the delicacies ready for the Christmas campaign, adding their famous anise to the sweets. And also from Priego de Córdoba, famous for being the mecca of one of the most unique Christmas delicacies: the turrolate.
This sweet with a Córdoba patent, which is made in both Priego and Rute, consists of a balanced mixture halfway between nougat and chocolatehence its name. It should not be confused, however, with chocolate nougat, since the work of the dough and the combination of ingredients give this sweet a unique and distinctive texture, which gives it its own personality, since it is neither nougat nor chocolate, It’s turrolate.
This is how turrolate is made
The recipe for this sweet includes cocoa, icing sugar, cocoa butter, vanilla cloves, flour, cinnamon and nuts, usually almonds or hazelnuts, although there are also varieties with peanuts. Although they are also sold in tablets, Its most widespread format is in the shape of a cylindrical bar.in different sizes, to consume in one bite.
A good fortune with centuries-old origins
From the workshops and pastry shops that make it, they say that the sweet began to be made in the 17th centuryand that in the past it was common to offer it as gift at birthssince it is related to good luck and good news.
Nowadays, although it is available during most of the year, it reaches its peak of consumption with the arrival of Christmas, being an essential sweet not only on the table of the people of Córdoba but also at the Andalusian and national level.
How to eat turrolate
Although it can be eaten alone, one of the most popular ways to consume turrolate in Priego de Córdoba and the Subbética area is accompanied with bread and EVOO of the earth. A old-time snack for the 21st century.
