Pea culet

The culet bread is a unique piece within the family of breads of the region. It gets its name from its rounded and flattened shape, with a small mark in the center reminiscent of the silhouette of a 'asset'. Traditionally it was kneaded with the same dough as white bread, but allowed to rest in small baskets, so fermentation caused that central bubble. The result is a thin crust, lighter than that of the Anoia bread, and a compact crumb, ideal for juicing on the plate.

Born as a bread for children, because the smaller size allowed everyone to have an individual one, today the culet bread has gained popularity among cava sommeliers. They pair it in tastings because the compact and neutral crumb cleanses the palate and lets the most delicate nuances of the sparkling shine. It's often served toasted and seasoned with oil and hanging tomato, making it a delicious personal version of tomato bread.

The bakeries of Sant Sadurní usually bake it every weekend and, during the harvest season, it is common to see baskets of it in the vineyards, as it is easy to transport and withstands the morning moisture without losing texture. This simplicity and the emotional charge of childhood make many Sadurninans consider it 'the bread of the holidays'.