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Carquinyolis — a dry biscuit of flour, almonds and sugar, doubly baked — have always accompanied the sweet tastings of the Sadurninac wineries. The dough is worked with free-range eggs and whole unpeeled almonds; then baked into long bars that, while still warm, are skewed and returned to the oven to achieve the ultimate crunchy texture. Sucats are often taken in sweet wine or, in Sant Sadurní, in semi-dry cava, creating a unique play of textures. During the day of the Cavatast many stops distribute them to pair the glasses of sparkling wine.
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