Coca (Pastry)
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The coca is a pastry typically made and consumed in Mediterranean Spain, namely, throughout Catalonia, eastern parts of Aragon bordering on Catalonia,[3][1] most of Valencia, the Balearic Islands, Andorra and in French Catalonia. The coca is just one way of preparing a dish traditionally made all around the Mediterranean. In fact, the similarities are such that the savoury coca could be considered a twin sister to the Italian pizza, although this comparison is a bit far-fetched when you consider that the coca never bears cheese, and that the traditions are entirley different, in particular whe...
The coca is a pastry typically made and consumed in Mediterranean Spain, namely, throughout Catalonia, eastern parts of Aragon bordering on Catalonia,[3][1] most of Valencia, the Balearic Islands, Andorra and in French Catalonia. The coca is just one way of preparing a dish traditionally made all around the Mediterranean. In fact, the similarities are such that the savoury coca could be considered a twin sister to the Italian pizza, although this comparison is a bit far-fetched when you consider that the coca never bears cheese, and that the traditions are entirley different, in particular when and how they are eaten. Whereas the pizza, for instance, is an everyday dish, the coca is often reserved for festive occasions.
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