Regañao

Regañao (Spanish pronunciation: [reɡaˈɲao]) is a topped flatbread –similar to a pizza– typical of the Teruel area, in Spain. It has an elongated and rounded shape, and it is covered with salted sardines (sometimes herring) or slices of Teruel ham, all accompanied by strips of red bell pepper that are usually embed in the dough.[1] Regañaos are typical of the Aragonese cuisine, and are often accompanied with wine.[2]

Regañao
Ham and pepper regañao
Typeflatbread
Place of originTeruel,  Spain
Associated cuisineAragonese cuisine
Main ingredients
Similar dishesbollo de Requena

Origin

Similar breads are prepared in other areas of the Celtiberian Mountain Range, such as the bollo of Requena, province of Valencia, or the ham and bacon tortas from Almodóvar del Pinar, province of Cuenca.[3] It should not be confused with the Andalusian regañá, a very thin and crisp bread. A bakery in Teruel assures that the regañao arose in its oven at the beginning of the 20th century, when the neighbors asked the baker to make this flatbread for them so insistently, that he thought he was being scolded[4] (regaña'o in Spanish means 'scolded').

Culture

In the city of Teruel, regañaos is common in the so-called fiestas vaquilleras ('heifer festivals'). One of the most popular is the Fiestas del Ángel de Teruel, held during the first fortnight of July.[5] They can be topped with ham or sardines. Regañaos are a popular food of the peñas, being habitual in snacks accompanied with wine from the area. In the popular festivals of Spain, the peñas are informal associations of friends, who meet before the fiesta mayor to eat, drink, talk and dance. In the Plaza del Torico, Teruel, a giant regañao is made, and then distributed among the attendees.[6]

See also

References
  1. Lescure Beruete, Luis Felipe (2005). Diccionario gastronómico: términos, refranes, citas y poemas (in Spanish). Madrid: Vision Net. p. 194. ISBN 84-9821-137-9. OCLC 433953617.
  2. Lasierra Rigal, José V. (1995). Cocina aragonesa (in Spanish). León: Everest. ISBN 84-241-2337-9. OCLC 431193036.
  3. Yarza, Ibán (2017-10-26). Pan de pueblo: Recetas e historias de los panes y panaderías de España (in Spanish). Penguin Random House Grupo Editorial España. pp. 186. ISBN 978-84-16895-40-3.
  4. Aznar, Paula (2021-07-03). "Javier Garzarán, encargado del Horno Santa Cristina de Teruel: "No hay Vaquilla sin regañao. Estoy orgulloso de que tenga su origen aquí"". Diario de Teruel (in Spanish). Retrieved 2022-09-05.
  5. Pascual, Carlos (1977). Guía gastronómica de España (in Spanish). Madrid: Al-Borak. p. 160. ISBN 84-7007-047-9. OCLC 4503756.
  6. Aragón TV (2022-07-05). "Regañao gigante para celebrar la Vaquilla 2022". YouTube (in Spanish). Retrieved 2022-09-02.
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