Sobao
Sign in to saveSobao or sobao pasiego or sobau or sobau pasiegu is a Cantabria and Spanish delicacy typical of the Valles Pasiegos and one of the key signature delicacies of Cantabria. The sobao pasiego possesses Geographical indication since 2004.
In the Vinony graph
Within Vinony's link graph, Sobao is referenced by 9 other articles, and connects out to Spain, sugar and table salt.
It sits within the topics Baked goods, Cantabrian cuisine and Foods with alcoholic beverages.
Its subject is documented across 9 Wikipedia language editions.
Key facts
- Prepared food.name
- Sobao
- Prepared food.image
- Sobaos-Pasteleria-2009.jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Sobao pasiego
- Prepared food.country
- Spain
- Prepared food.region
- Valles Pasiegos
- Prepared food.main_ingredient
- Sugar, butter, flour, eggs, salt, lemon zest, rum or anise liquor, dry yeast
via Wikipedia infobox
Wikidata facts
- Subclass of
- sponge cake
- Part of
- Cantabrian cuisine
- Country of origin
- Spain
- Material used
- sugar
- Image
- Sobaos-Pasteleria-2009.jpg
Show 1 more fact
- Commons category
- Sobao
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- See also
- External links
- References
Sobao or sobao pasiego or sobau or sobau pasiegu is a Cantabria and Spanish delicacy typical of the Valles Pasiegos and one of the key signature delicacies of Cantabria. The sobao pasiego possesses Geographical indication since 2004.
In the earliest recipes, the ingredients were bread dough, white sugar and butter with eggs, lemon zest and anise liquor or rum. The modern sobao was developed in 1896, when a cook named Eusebia Hernández Martín replaced the bread dough with flour.
Excerpted from Wikipedia’s “Sobao” article, available under the CC BY-SA 4.0 licence.