The most exquisite sweet bread that one can have the pleasure of tasting. Typically Italian, it is eaten mostly in Milan and especially during Christmastime, on the 6th of February (San Biagio), and for birth and baptism celebrations. The traditional recipe calls for flour, butter, sugar, brewer’s yeast, egg yolks… though both versions offered by Paco Torreblanca have a very special identity. This does not mean that the chocolate one is much better made than the fruit one, or that the 1000g version is better than the 500g one.

Speaking of the gorgeous piece of chocolate, its first particularity has to do with the shape: a bit more slender than usual at the top, it looks rather like a chef’s hat and is shiny, glazed with almond, hazelnut, cocoa… and dotted with whitish sugar. The second is its flavors: the chocolate dominates and contrasts wonderfully with the sweetness; there are also subtle bitter notes due to the dark couverture and the orange zest; as well as aromatic ones derived from five spices. Super spongy, it is very juicy, moist and stays tender for a month as long as it is covered in plastic wrap. This is thanks to the magical substitution of natural grape yeast for the brewer’s yeast. In short, exquisite, extremely refined and insuperable.

Made with raw milk, it reveals superb quality. What concentration! No one would question that it is a reduction. Thick and creamy, it goes down like quintessential goat’s milk. Such nobility is imparted with an immaculate and harmonious flavor in which only the raw material is present—possessed by the pastures, with earthy flavors that are unmatched, excellent, exceptional, and perfectly produced. A radiant ivory paste, firm and flexible at the same time, and quite buttery. Thin rind. Eye-catching, characteristic wide pyramid shape.

It has won innumerable gold and silver medals in prestigious competitions.

The best chorizo in the world, alone in its class and light years ahead of the rest, including the famous Joselito chorizo cular (thigh). With respect to this better known one, which can be considered the traditional version, the longaniza (sausage) is the product of sociological flavor modernization while using the same raw materials and identical seasonings. What changes is the curing—shorter (three months), giving it a fresher and more delicate flavor—and the texture, more tender and juicy, enhanced also by the grinding, which is twice as fine as in the chorizo. Paprika, garlic…the seasoning is overshadowed by the main ingredient, the pork—this meat has great nobility, befitting Iberico hogs that have grazed on acorns, with perfect balance of lean meat and fat. It is much milder, smoother, buttery, and therefore easier to eat.

Annual production is around 6,000 kilos, sold in a small number of specialized gourmet shops.

The assertion written on the protective box it comes in leaves no room for doubt: the king of the Basque gâteau. What’s more, the assertion is absolutely correct: it is the best, and by a clear margin. The tart, except for a few marked differences, is generally dense, compact, beautiful, decadent… But here, it is incredibly refined and light yet preserves its idiosyncrasy. Though conceptually traditional, it is remarkably good. With all probability, the secret is in the butter and the balance of flavors, as well as the exquisiteness that it transmits. Moreover, it embodies a sweetness that is not overly so. The aromas hint at vanilla, but there are those who interpret fragrances of almond as well, though they are not found in the list of ingredients. Even the cream, unbelievable though it might seem, is perfectly smooth. The sublimation of the Basque gâteau.