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FOOD AND DRINK

KitKat pizzas hit Spain for Valentine’s Day and these pictures show the death of love

A new kind of pizza has been launched in Spain and it has divided the nation.

Published: 10 February 2017 12:38 CET
KitKat pizzas hit Spain for Valentine's Day and these pictures show the death of love

The KitKat pizza by delivery firm Telepizza was launched this week as a novelty ahead of Valentine’s Day and for those who love chocolate and love pizza – who doesn’t? – it sounds like a dream come true.

But the new Telepizza Sweet, created in collaboration between Spain’s largest delivery pizza franchise and Nestlé, has divided Spanish society between lovers and haters.

The pizza combines a traditional dough base with the elements of KitKat, created in a ring around a central pool of gooey melted chocolate that is designed for pulling and dipping.

And even those who were dribbling in anticipation at the dessert/pizza combo have expressed disappointment when they opened the pizza box to discover it didn’t quite match up to the advertising.

The problem is that the warm melted chocolate pot doesn’t travel well on the back of a delivery scooter and the resulting pizza tends to look like the aftermath of Armageddon.

Twitter has been flooded with  shocking photos of what the KitKat pizza actually looked like when it arrived.

 

“Huge disappointment. Unpresentable”

And the issue led to a host of memes.

“Can't wait!”

“After the KitKat pizza, what will come next?”

“A Telepizza delivery man after braking.”

As a special Valentine, Telepizza are offering a medium sized pizza of choice and a KitKat pizza for just €12.95.

Who said romance was dead?

READ MORE: A renegade tortilla recipe hit the internet. And Spaniards aren't having it.

 

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FOOD AND DRINK

Why do they pour cider like that in Spain’s Asturias?

The green northern region’s drink of choice is cider but it’s the method waiters have of pouring it from a great height that catches the attention of ‘out-ciders’.

Published: 29 February 2024 15:40 CET
Why do they pour cider like that in Spain's Asturias?

They say Asturian blood is 50 percent water and 50 percent cider, and given the 40 million bottles produced every year in the region, it doesn’t seem too hard to believe.

However, it’s the method of serving cider in Asturias which really captures the imagination. 

The bottle will either come attached to a contraption which sucks up the cider and splurts it into a wide but thin-rimmed glass.

Or the waiter will come out every few minutes to grab your bottle and glass, lift the former high up with one arm and the latter down low around waist height before pouring some of the cider into the glass from at an arm’s length. 

There’s even a verb for this action – escanciar – to decant.  

The objective is for the cider to be shaken and aerated so that its natural carbon dioxide ‘awakens’.

When it is poured from above and hits the glass, carbon dioxide bubbles are produced that make the aroma of the cider come alive.

It’s good and normal for there to be splashback when pouring Asturian cider, but the aim is still to get most of it in the glass. (Photo by MIGUEL RIOPA / AFP)

These bubbles go away quickly so once served, the customer should quickly drink the culín (small bottom) up in one swig. 

The action of escanciar imitates how cider would be traditionally served when it went directly from big oak barrels to the glass, as cider has been the drink of choice in Asturians since before Roman times. 

READ ALSO: Why Spaniards’ habit of drinking alcohol every day is surprisingly healthy

This is after all natural cider which doesn’t come with the sugar, additives and pre-carbonated mixes of brands such as Strongbow, Magners or Kopparberg.

“It took me some time to get the hang of pouring cider, I missed the mark a lot, and my arm used to get very tired at first,” a Latin American waitress at a bar in Gijón told The Local Spain. 

Many sidrerías (cider houses) and restaurants have cylindrical tubes on wheels where escanciadores (the waiters in charge of pouring cider) can put the glass in to avoid making a mess on the floor or splashing customers, as there is always some splatter even if they don’t completely miss the mark. 

A waiter pours cider for customers at a cider bar in the northern Spanish city of Oviedo (Photo by RAFA RIVAS / AFP)

The more old-school chigres (cider house in Asturian) prefer to have sawdust all over the floor to absorb the spilt cider.

To pour, tirar (throw) or escanciar (decant) cider like an Asturian, you should tilt the bottle slowly from above and aim for the cider to hit the top part of the inside side of the glass, which has to be held at a 45-degree angle. It’s this that brings out the effervescence out in la sidra natural.  

So when you visit the beautiful region of Asturias and you tuck into their famously ample servings of fabada asturiana (Asturian bean stew) or cachopo (meat, cheese and ham all together in breadcrumbs), washed down with one or two bottles of sidra, now you’ll understand what’s behind this eye-catching tradition.

READ ALSO: Eight fascinating facts about Spain’s Asturias region

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