File:Pan de jamón.jpg
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Summary
| Description |
Español: En 1905, una panadería caraqueña llamada Ramella, comenzó a preparar una receta que se perpetuaría como emblema navideño: con trozos de jamón Ferry y masa de cerveza, comenzaron a elaborar el pan de jamón. Al año siguiente, ya este pan relleno era propuesto por otras panaderías y en 1920 recibió la incorporación de aceitunas y pasas. Esta tradición surgió con miras a aprovechar los restos de jamón que quedaban adheridos al hueso, cuando se procedía al “planchado” para Navidad. Es “la principal contribución propiamente venezolana a la historia de la gastronomía universal”.
English: In 1905, a Caracas bakery called Ramella began to prepare a recipe that would live on as a traditional Christmas meal: they began to produce stuffed bread using pieces of Ferry ham and beer batter. Within a year this stuffed bread (pan de jamón) was being touted by other bakeries and by 1920 olives and raisins began to be incorporated. This tradition arose as a way to use up the rest of the ham that was stuck to the bone, when things got busy during Christmas. It is “the main uniquely Venezuelan contribution to the history of universal gastronomy”. |
| Date | |
| Source | pan de jamón |
| Author | Rufino from Caracas, Venezuela |
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This image was originally posted to Flickr by ruurmo at https://www.flickr.com/photos/81752595@N00/72403016. It was reviewed on 16 June 2007 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-sa-2.0. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 18:42, 14 June 2007 | | 640 × 480 (140 KB) | Gveret Tered | {{Information |Description= En 1905, una panadería caraqueña llamada Ramella, comenzó a preparar una receta que se perpetuaría como emblema navideño: con trozos de jamón Ferry y masa de cerveza, comenzaron a elaborar el pan de jamón. Al año siguie |
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