Basque flat bread

Talo con morcilla

Talo is similar to the traditional Tortilla of Mesoamerica or Venezuelan arepas, made of corn flour and water. It is round and is cooked in a warm metal plank. Talo was used as bread in Basque houses (originally in Gipuzkoa), and the remain ings were mixed with milk making something similar to soup, which was eaten for dinner. In 20th century the generalization of wheat bread reduced the consumption of talo, which started to only be eaten in special occasions. In Bilbao and Donostia it is an essential element at Saint Thomas' fair, celebrated the 21 December. Nowadays it is eaten with txistorra or black pudding while drinking txakoli
By Tapas Together Edinburgh