Crusttá

Crusttá is a traditional dish from the Basque Country, Spain, and the French Basque Country. It is a type of bread that is typically made from a simple dough of flour, water, and salt, and then baked in a traditional clay oven called a tontorra. The dough is often fermented for several hours or even days, which gives the crusttá its characteristic tangy flavor.

The crusttá is known for its crispy crust and soft, chewy interior. It is often served as a side dish to accompany stews, soups, or meats. The crusttá is also a popular snack and is often enjoyed with a glass of local wine.

The preparation of crusttá involves several steps. First, the dough is made by mixing flour, water, and salt. The dough is then left to ferment for several hours or days. After fermentation, the dough is shaped into a round or oval loaf and placed in a tontorra for baking. The baking process can take several hours, during which the crusttá is turned occasionally to ensure even baking.

Crusttá is a staple in the Basque diet and is often enjoyed by locals and visitors alike. Its unique flavor and texture make it a beloved dish in the region.