SPAIN: Pa de Pagès Català
The bread must always be shaped by hand with a crisp crust and large alveoles. It is produced using traditional methods, with slow fermentation, and is always baked in ovens with a refractory flor.
It can be made anywhere in the region of the Autonomous Community of Catalonia.
Pa de Pagès Català’s PGI status was registered with the EC on February 2, 2013.
