Galician bread

Description

¿Why do we sell bread if it can be found anywhere? Because it is not easy to find if it is not in Galicia. They bring it to us every day from a workshop in Lugo. They do it in a wood oven and it is very, very special. Thick crumb and ideal for making “tostadones”. It comes out about 8 slices per loaf not counting “discards”.

Before getting your hands dirty with the calsots, toast a few slices over the coals and accompany them with tomato, oil and salt. The tomato well spread, and the oil that is extra virgin. The toast is accompanied by sausages.