Surely you have tried the rub each other…or at least that's what you think. When you taste a real sobao pasiego prepared in the cantabrian valleys, where the tradition of this pastry specialty is maintained, is when you discover what a good sobao pasiego. It may seem like a cake to you, but it has clear differences, in addition to being much larger than the industrial sobaos.
En Selaya, in the region of Pas-Miera, better known as Pasiegos Valleys, Is Joselin, one of the most prestigious traditional houses that maintain the tradition of the rub your pasiegos.
Now you have the opportunity to learn some of the secrets of how they are made by participating in a Sobaos Pasiegos Workshop, an interesting gastronomic activity.
In this way you will know that the secret lies in the raw materials, among which the milk from these valleys stands out, which arrives at the production line still hot after having been freshly milked from the cows, which then translates into a excellent butter.
The result is a sobao very different from that produced industrially, for example, with sterilized milk or margarine.
Joselin It was founded in the 40s in vega de pas, but soon settled in a old grocery store in Selaya, and currently in the preparation of the rub each other and cheesy 14 people work every day.
El Sobaos Workshop It takes place in an old Pasiega cabin near Selaya, and for about three hours, led by Mari Angeles, you learn to prepare the rub each other with your own hands.
When you have left them in the oven to finish their preparation, you have time to take a walk through the leafy valley and also enjoy a snack tasting rub each other y cheesy.
In the end you take the rub each other that you yourself have prepared…and also a cheese (one of my favorite sweets).
Don't miss the video that accompanies this topic, where you have images of What is the Sobaos Workshop like?.
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