If peculiar is the story of own turron de Dona Pepa, associated with miraculous healings and gastronomic competitions organized by Viceroys, is not less curious the way in which this candy has reached the Bizkarra bakery. That the project has been able to thrive have had to join the enthusiasm, open-mindedness and the good work of two people: the Peruvian young David Tello and Eduardo Bizkarra, Manager of the bakery of the same name.David started working in the workshop and when approaching the date of celebration of the Christ of Pachacamilla commented the tradition of his country develop turron de Dona Pepa. History and product interested Eduardo, by which among the two tried to come up with the formula of the Peruvian sweet. Is trafficking in a product that is difficult to find here and the Andean country citizens residing in Bizkaia must comply with import industrial products that fail to match the flavor and texture in fresco. David Tello says he is not aware from elsewhere in Spain where will prepare this sweet since it ensures that even in the Federation of associations of Peruvians in Spain imported product. Precisely to test the turron de Dona Pepa made in Bizkarra has counted with the collaboration of one of the associations of Peruvians of Bilbao that gave without hesitation adopted with note to the sweet creation. Now, from the end of September and during the entire month of October, turron de Dona Pepa available in all Bizkarra bakeries so Peruvians and gourmands in general can savor it and delight in him.

It is estimated more than 123,000 Peruvians residing in Spain, of which around 2,000 are in the country view simple Vasco.MulticolorA one of the things that most of this dessert stand out is its striking color, dozens of aniseed balls, candied figs, grajeas and figurines decorate it.This delicacy is based on a mixture of flour, butter, egg yolks and aniseed. With this mass, which is elaborated very gently, are shaped a few elongated buds that are baked. In addition prepare a paste with honey with chancaca, odor, quince, pineapple and orange peel cloves. All this leads to boil until it reaches soft ball point.After you have completed these preliminary steps goes to mount interspersed with interspersed with walking sticks of dough and cream-based honey until the last layer is covered with goodies to give a colourful effect.Two versions on the first Boxthe history account that in the year 1800 in the town of Canete, Josefa Marmanillo began to suffer a paralysis in their arms. In such circumstances he heard rumors about the miracles performed the Christ of Pachacamilla in Lima. He went up there and such was his faith that recovered from his illness. In gratitude he created sweet dedicated to the Christ of Pachacamilla, currently called Senor de los Milagros. There is also the version that Josefa led the nougat at the first procession and he offered it to the Christ of Pachacamilla, curing is returning to Canete.en later years always returned to Lima to offer its nougat in the processions of the Christ, tradition that continued her daughter, her granddaughter and later generations.The second story points out that a Viceroy organized a contest awarding who did a nice, nutritious food and that could keep for several days: the winner was not another Josefa Marmanillo, so his nickname Dona Pepa was associated with dessert.

Comments are closed.