COCA MASEGADA

The coca (plural coques) is a type of pastry that’s traditional all around the Mediterranean. Although its exact origins have been lost in the mists of time, it’s thought to have come from dough left over in kneading troughs. Housewives took advantage of this leftover dough, baking it flat and even sprinkling it with sugar, serving it to finish off a meal.

Coques come in all shapes and sizes. In the words of Eliana Thibaut i Comalada, a true expert on the subject, ‘What stands out is the huge variety of the different forms’. (Les coques catalanes, Edicions Proa, Barcelona 1995). They’re usually divided into two broad categories: sweet or savoury and open (flat) or closed. The vast majority of recipes are for open coques, both sweet and savoury. All these varieties are made in Andorra, Catalonia, the Balearic Islands and Valencia, using all kinds of different ingredients: meat, fish, vegetables and even cured meats.

Sweet coques, like the traditional Andorran coca masegada, are associated with many festivals and celebrations. Easter, Christmas, Epiphany (the typical roscón de reyes bread is actually a kind of coca) and, of course, the coca de Sant Joan that’s an integral part of the summer solstice celebrations. On the other hand, there are other countries, such as Italy, where coques have no connection to festivals or religious holidays.

In short, coques are a basic part of our cuisine that are enjoyed by everyone from all backgrounds. So, we’d like to invite you to try our coca masegada when you come to Andorra.