Description
The Pan de Cea PGI is a bakery product and it has an elongated shape which is rounded at each end and has a cut across the top in the middle called a fenda, which gives the bread its characteristic aspect and divides it into two equal, oval shaped united halves.
Production Area
Pan de Cea PGI is produced in the municipality surrounding San Cristovo de Cea which is North West of the province of Orense in the Autonomous Community of Galicia.
Production Method
It is made by mixing wheat flour with water, salt and yeast for approximately 60 minutes. The dough is covered with a cloth and left to rise for 45 to 60 minutes. After this time, it is divided into portions of 1.2 to 0.7 kg. The portions are then kneaded and left to rise two or three times over. The dough, with its central incision, is then cooked in a hot, wood-fired oven for two hours. After it is removed from the oven, it is left to cool for at least an hour on a wooden rack.
Appearance and Flavour
The crust of Pan de Cea PGI varies from 0.5 to 1 cm in thickness and has a hard and rigid consistency, the colour ranges from golden brown to dark, chestnut brown. The inside is yellowish, spongy, fibrous and compact, with a few irregular air bubbles which vary in size.
History
The origins of Pan de Cea PGI in the San Cristovo de Cea area go back to a well-known Cistercian monastery called Santa María la Real di Oseira, where this bread was made in the monastery's ovens. This monastery also received many dispensations from King Sancho IV in the 13th century, including the authorisation for the monks to be able to sell the bread they baked. During the following years, the production of this bread increased considerably and made it necessary to build more ovens. The production of Pan de Cea PGI is the result of an originally home-made product which has been passed down through the generations.
Gastronomy
Pan de Cea PGI keeps for several days after baking but it must be stored in a dry place. It should be eaten fresh with any type of dish. This bread has an infinite number of uses, it is excellent by itself, cut into slices with olive oil and salt or accompanied by any cold meats, hams and salamis. It is ideal with any dish, starters, snacks etc.
Marketing
Pan de Cea PGI comes in two varieties: Poia and Molete, depending on size and shape. The Poia loaf weighs between 1 and 1.2 kg and the Molete loaf weighs between 0.5 and 0.6 kg. It is sold in loaves of varying weights.
Distinctive Features
Pan de Cea PGI is cooked in a traditional woodfired, circular or semicircular, granite oven which is unique to this area.
