"Espai Ilercavònia" will remain open throughout the summer season at the following times:
- Thursday from 4:00 p.m. to 7:00 p.m.
- Saturday and Sunday from 10:00 a.m. to 1:00 p.m.
Early in the morning, at home, a slice of bread with chocolate was eaten and went to the field to work. About ten o'clock, after about three hours of work, people "clotxa" prepared. A charcoal fire where vegetables that were carried in the basket or collected directly in the field (usually tomato branch, dried onion and garlic) and salted herring (or salted sardines) roasting were made. A loaf of chyle that were in the bag also started the crumb emptied and roasted in the coals. quilo bread it filled with bare ingredients and wet I flaked and all with a splash of extra virgin olive oil.
The "clotxa" is, in this case, a singular, authentic development, which represents a territory and all the conditions and characteristics that define it. By history, authenticity, for health, for the graphic strength of its shape, its uniqueness and also the adaptability of its format, "clotxa" is an icon of the "Terres de Mestral" and as such acts as prescribers and He talks about people and traditions that define it.
PHOTOS: Rafael López-Monné
As inevitably happens with large traditional recipes, there is a way to make every house and in every town and therefore it is impossible to speak of a single "clotxa", the truth, the most orthodox, yet presented below which it can "clotxa" be the standard, the "clotxa" consensus. It must be said that some people add sausage, bacon, olives, peppers, tuna ... versions are endless!
Eating with the help of the same crumb and crust of bread that will be breaking as the rest is consumed.