|Place of origin||Colombia|
|Main ingredients||Corn flour, cassava starch, cheese and eggs|
|Cookbook: Pandebono Media: Pandebono|
Pandebono or pan de bono is a type of Colombian bread made of corn flour, cassava starch, cheese and eggs. Traditionally, it is consumed while still warm with hot chocolate a few minutes after baking. It is very popular in the Colombian department of Valle del Cauca. Commonly known as the Colombian bagel.
It is said that an Italian baker who lived in the Colombian city of Cali baked the bread and every afternoon went out to sell them, yelling “pane del buono” ("good bread" in Italian) in the streets. This is how the name became popular.
Another version documented by Edouard André in his article “América Equinoccial” published in “América Pintoresca” says that the name came from a site on the road between Dagua and Cali called “Hacienda El Bono” where the product was originally made. Thus, the inhabitants of the region used to buy it and referred to it as “Pan del Bono” meaning “Bread from El Bono” and by the continued use the name was abbreviated as “Pandebono”.
Still another version states that the name comes from the voucher (Spanish “bono”) the workers from the region's sugar cane farms received as part of their compensation, which could be exchanged for bread. Therefore, the name would mean “voucher bread”.
- América Pintoresca, Montaner y Simon, 1884, vol. 3, pp. 704 
- Site about Pan de Bono: www.pandebono.com
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