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Coca garlanda is a fine brioche, scented with matafaluga and a touch of anise, which is characterized by the elongated shape and oval holes that are practiced in the dough before baking it. It is eaten mainly for the feast of Sant Joan and for the Festa Major, both alone and sucked with melted chocolate. The Vilafranquina bakeries keep the traditional recipe, with hours of slow fermentation and baking in the sole oven that caramelizes the base.
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