These sweet crumbly buns are typically made in Benidorm (Alicante) around the 3rd of February, which is Sant Blai’s patron day (Saint Blaise).
I had an older recipe which didn’t work out well. This time I more or less followed another blogger’s recipe (in Spanish). Thanks, Carmen! ??
A word of caution: these buns are pretty calorific, which might explain why they’re only made once a year. But on the other hand, they are gluten free, so if you want to make a sweet treat for someone who can’t eat wheat, this could be it.
One of my favourite things while in Italy is having coffee after a fabulous meal.
I think of an Italian espresso and I’m already anticipating the aroma, the creamy, smooth foam on top, the initial bitter taste, the bigger body that develops after that, and then, before you can reflect much more on it… it’s gone! Continue reading “The coffee in Italy: Gli espressi”