Matches in DBpedia 2016-04 for { ?s ?p "The marraqueta (also called pan francés (“French bread”) in the south of Chile and pan batido (“whipped bread” - but see history below) in the Valparaíso Region), is a soft bread made with flour, salt, water and yeast. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls. It has a crunchy texture, and is most popular in Chile, Bolivia and Peru (where it has only two sections and is called pan francés) but can also be found in Argentina and Uruguay.Currently marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as pastel de carne (meatloaf). It is widely considered the quintessential Chilean staple food."@en }
Showing triples 1 to 2 of
2
with 100 triples per page.
- Marraqueta abstract "The marraqueta (also called pan francés (“French bread”) in the south of Chile and pan batido (“whipped bread” - but see history below) in the Valparaíso Region), is a soft bread made with flour, salt, water and yeast. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls. It has a crunchy texture, and is most popular in Chile, Bolivia and Peru (where it has only two sections and is called pan francés) but can also be found in Argentina and Uruguay.Currently marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as pastel de carne (meatloaf). It is widely considered the quintessential Chilean staple food.".
- Q3294845 abstract "The marraqueta (also called pan francés (“French bread”) in the south of Chile and pan batido (“whipped bread” - but see history below) in the Valparaíso Region), is a soft bread made with flour, salt, water and yeast. The Chilean marraqueta is, strictly speaking, a se-tenant pair of small rolls, baked with another pair attached, comprising four rolls in total; some confusion can be caused when ordering one marraqueta, as this may be interpreted as either two or four rolls. It has a crunchy texture, and is most popular in Chile, Bolivia and Peru (where it has only two sections and is called pan francés) but can also be found in Argentina and Uruguay.Currently marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as pastel de carne (meatloaf). It is widely considered the quintessential Chilean staple food.".