David De Castro makes artisan bread by combining new textures and incomparable flavors with an important touch of tradition. His breadsticks are the result of a passion for something different with a decision to maintain an artisanal production process.
The History
The history of regañá goes back a thousand years when people realized that the excessive heat to which grain soups were subjected resulted in a dry and hard, though delicious, bread that was very suitable for storage and long journeys. This led to the discovery of regañá, which became a staple of ship crews and soldiers who crossed the seas and reluctantly ate the only food they could sometimes find. David De Castro is dedicated to the traditional production of regaña, using a meticulous process that results in a product of exceptional texture. Its fine dough and the masterful secret of its cooking make it irresistible.
The Regaña
Both the people of Cordova and Seville claim paternity of this product, one of the most typical in Andalusia. Characterized by a completely artisanal production, regañá contains top-quality ingredients that result in a bread with an unparalleled texture and flavor. Being part of the Mediterranean Diet, it is considered a healthy food, low in calories and ideal to eat at any time of the day. Local ingredients are selected for its preparation, including fleur de sel from the marshes of Cadiz. The result is an exquisite bread, produced by the hands of artisan bakers who put all their determination into making them one by one. Don Pelayo regañá is the ideal accompaniment to any tapa or appetizer, and can be the base of a refined dish or as a complement to delicacies such as cured meats or cheeses.
