Coca is so muy delicioso!
I bought some at the bakery the other day. Doesn’t it look scrumptious?
This coca to be exact is the coca trempó (also known as coca de trampó). It is a pastry made of pepper, onion and tomato. The coca trempó is popular in Mallorca and the Balearics. And it is my favorite. My friend Pilar, her mother makes this every summer and I pretty much don’t leave the table until it is done. Feeling adventurous? Here is how to make it… in Spanish even. You can do it!
The coca is a pastry typically made and consumed in Catalonia, eastern parts of Aragon, most of Valencia, the Balearic Islands, Andorra and in French Catalonia. The coca is just one way of preparing a dish traditionally made all around the Mediterranean.
There are many diverse cocas, with four main varieties: sweet, savory, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savory. If it is sweet, eggs and sugar are added, and if it is savory, yeast and salt. As regards the topping or filling, fish and vegetables are usual at the coast whilst inland they prefer fruit, nuts, cheese and meat. Some cocas can be both sweet and savory (typically mixing meat and fruit).
A popular coca is served during is the “Coca de Sant Joan”, a sweet coca with candied fruits and pine nuts, typical of Catalan summer solstice celebration.
But whatever coca you choose to enjoy, the are all DEEELISH. Just look at the variety to choose from.
It’s a hard choice but one you have to make. I know – try one of each!