Six entrepreneurs create the ‘Pan de Ávila’ brand to recover its historical tradition




The collective brand ‘Pan de Ávila’ was presented this Wednesday in the courtyard of the Torreón de los Guzmanes, headquarters of the Provincial Council of Ávila, in an act that was attended by the president of the deputation Carlos García; the territorial delegate, José Francisco Hernández Herrero, and the president of the Avila businessmen Juan Saborido, as well as the president of the Avila Bakery Business Federation, Ángel Rodríguez.

The creation of this brand is due to a project that has emerged years ago in the previous board of directors of the Abulense Association of Bakery Entrepreneurs, whose president in charge was Lorenzo Alonso, as recalled by Ángel Rodríguez, the current president of this Federation who commented that the objective was none other than “Recover the bread that our ancestors ate in the province of Avila: the so-called Avila bread.”

To carry out this end, Rodríguez said, a series of historical-geographical studies were carried out in order to find the historical foundations and justification of the name Pan de Ávila. In this way he recognized that the first references found are from the year 1438 and that the oldest original document that has been located comes from the middle of the 18th century (1752), a text by P. Pedro Murillo, in his work Geographia historico de Castilla la Vieja, Aragon, Catalonia, Navarra, Portugal, and other provinces. In this work there are descriptions of the most relevant aspects of towns and cities. On page 56 we talk about Ávila and talk about the Pan de Ávila, implying that it was used as a measure and was consumed in Spain and even in the Indies. This document and others found show, as the president of the Avila businessmen of this sector maintains, that “Avila bread has been produced in these lands for centuries. Since then and until today, the production of Pan de Ávila has varied depending on the economic situation of the territory. In some territories the piece of bread is called medium ”. It also recognizes that this bread is no longer produced for the residents of the town during the 20th century. But he maintains that sales increase his sales to the municipalities bordering the workshops that produced it.

Regarding the characteristics of Pan de Ávila, he has observed that “It is a mixture between flame and candeal, different from the rest of the breads that are produced in Castilla y León”. «Flour, water, sourdough, salt and yeast are the ingredients of a bread that, according to the sensory has: A traditional artisan appearance with a slight sheen on its crust. A smell that gives off medium intensity toast bread. The crust is not very thick but crisp in the mouth slightly creamy and very tender in the mouth. The aroma and flavor are its main characteristics. The process of making this bread is based on traditional know-how that is based on different phases: kneading, manual forming of the product, fermentation and baking in ovens for the time necessary to acquire the necessary toasted color.

The bread of Avila it has begun to develop and commercialize in different parts of the province: Valle del Tiétar Sotillo de la Adrada and Vega del Valle del Alberche-Navaluenga, Las Navas del Marqués, Martiherrero, Valle Amblés -Muñogalindo and Narrillos de San Leonardo – At the moment there are six bakeries and bakeries undertake the production of this bread and that cover all the areas of the province mentioned: Panadería Corralejo (Navaluenga), Tahona Araujo (Narrillos de San Leonardo), Panadería Rafael Hernández (Muñogalindo), Panadería Martiherrero (Martiherrero), Horno del Marqués (Las Navas del Marqués), La Tahona of Sotillo (Sotillo de la Adrada). In the coming months, new workshops and other areas of the province will be incorporated.

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