Marraqueta

The Marraqueta bread can be divided into four pieces with the hands.

The marraqueta (also called pan francés [French bread] and pan batido [whipped bread]) is a South American bread made with flour, salt, water and leavening. It is mostly eaten in Bolivia,^[1] Chile and Peru,^[2] but can also be found in Argentina and Uruguay.

History

The most accepted version of the Marraqueta origin is the Valparaíso, Chile origin. In the late 19th and early 20th centuries, Chilean major ports (such as Valparaíso) received thousands of European immigrants. History says that two French baker brothers in Valparaíso, whom last name was Marraquette, invented this kind of bread, which became very popular among chileans in very short time.^[3] This version explains why of the name 'Marraqueta' and Pan Francés denominations.

Also, French naturalist and botanist Claude Gay, suggested that the eating of Marraqueta started during the XVII century in Chile.^[4]

References

1. ^ |Bread name ="La marraqueta. Tradicional Marraqueta". http://www.la-razon.com/version.php?ArticleId=3499&EditionId=107. Retrieved 2011. 
2. ^ "Panes del Mundo. Tradicional Marraqueta". Magazine del Pan. http://www.magazinedelpan.com/detalle.asp?id=156. Retrieved 2007. 
3. ^ |"Magazine del Pan"="Error: no |title= specified when using {{Cite web}}". http://www.magazinedelpan.com/detalle.asp?id=156. 
4. ^ Claudio Gay, Historia fisica y politica de Chile segun documentos adquiridos en esta republica durante doce años de residencia en ella y publicada bajo los auspicios del supremo gobierno