{"id":4606,"date":"2020-11-03T15:34:12","date_gmt":"2020-11-03T15:34:12","guid":{"rendered":"https:\/\/www.bizkarra.com\/tienda-online\/?page_id=4606"},"modified":"2021-11-15T12:30:25","modified_gmt":"2021-11-15T12:30:25","slug":"postres-tipicos","status":"publish","type":"page","link":"https:\/\/www.bizkarra.com\/tienda-online\/producto-vasco\/postres-tipicos\/","title":{"rendered":"Postres t\u00edpicos de Bizkaia"},"content":{"rendered":"

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POSTRES T\u00cdPICOS DE BIZKAIA<\/h1>\n

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944 568 508<\/a><\/h3>\n

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655 61 39 81<\/a><\/h3>\n

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TARTA VASCA<\/h2>\n

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La tarta vasca es una de nuestras elaboraciones que m\u00e1s \u00e9xito tienen. De apariencia y elaboraci\u00f3n bastante sencilla, todas las expectativas de sabor se superan al probarla, por lo jugosa que est\u00e1 y el toque de sabor especial que le da nuestra receta. En Bizkarra distinguimos entre pastel vasco, de raci\u00f3n individual y tarta vasca en formato grande.<\/span><\/p>\n

[\/vc_column_text][vc_empty_space][vc_row_inner css=”.vc_custom_1603365041761{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_inner]\n Saber m\u00e1s<\/span>\n <\/a>[\/vc_column_inner][\/vc_row_inner][vc_empty_space][\/vc_column][\/vc_row][vc_row content_width=”grid” css=”.vc_custom_1603363621138{margin-top: 40px !important;margin-bottom: 40px !important;}”][vc_column width=”1\/2″][vc_column_text el_class=”cabsub”]<\/p>\n

PASTEL DE ARROZ<\/h2>\n

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El pastel de arroz es una de las especialidades dulces que van unidas al nombre de Bilbao y al buen hacer de las pasteler\u00edas artesanas locales. Su sabor seduce con fuerza y gusta pr\u00e1cticamente a todo el mundo; precisamente por su suavidad y facilidad al comer.\u00a0 <\/span><\/p>\n

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BOLLO DE MANTEQUILLA<\/h2>\n

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El bollo de mantequilla es un producto muy t\u00edpico en Bizkaia. Es un bollo de leche relleno de mantequilla, que elaboramos enriquecido con masa madre Bizkarra. El proceso es muy b\u00e1sico: amasado, fermentaci\u00f3n y horneado, previamente untado por encima de huevo. Una vez azucarado y fr\u00edo se rellena con crema de mantequilla emulsionada muy suave\u2026 y a disfrutar.<\/span><\/p>\n

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MERMELADA DE HIGOS DE SOPELA<\/h2>\n

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Mermelada de higos de Sopela\u00a0 elaborada con higos de nuestra agricultora de confianza que nos provee de higos de gran calidad desde hace m\u00e1s de una docena de a\u00f1os. Con esta fruta elaboramos en el obrador nuestra mermelada de higos en un proceso que hacemos \u00edntegramente manual y a la antigua usanza. Una mermelada perfecta para extender sobre una tostada de buen pan, pero tambi\u00e9n para acompa\u00f1ar carnes, quesos y pat\u00e9s, creando un aperitivo gourmet.<\/span><\/p>\n

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MERMELADA DE HIGOS y CERVEZA<\/h2>\n

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Esta mermelada de higos y cerveza es una fusi\u00f3n \u00fanica de sabores con mucho car\u00e1cter y tambi\u00e9n nuestra uni\u00f3n con una marca productora de cerveza de gran arraigo en Bilbao y Bizkaia: La Salve Bilbao. Es el complemento id\u00f3neo para maridajes con foie, pat\u00e9s, quesos, etc\u2026 en aperitivos gourmet o navide\u00f1os.<\/span><\/p>\n

[\/vc_column_text][vc_empty_space][vc_row_inner content_aligment=”right” css=”.vc_custom_1603365031441{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_inner]\n Saber m\u00e1s<\/span>\n <\/a>[vc_empty_space][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row content_width=”grid” css=”.vc_custom_1603363621138{margin-top: 40px !important;margin-bottom: 40px !important;}”][vc_column width=”1\/2″][vc_column_text el_class=”cabsub”]<\/p>\n

DULCE DE MANZANA REINETA DE US\u00c1NSOLO<\/h2>\n

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La calidad de nuestro dulce de manzana se basa en dos claves, una que depende de la naturaleza y otra que va de nuestra mano. La primera, es la calidad de la manzana reineta, la mejor para este tipo de dulces por su acidez y su consistente carne. La segunda, es un proceso de cocci\u00f3n lento y muy controlado, que permite que el dulce de manzana adquiera un color oscuro, pero no quemado, y una textura firme pero sin ser un \u201cmazacote\u201d. <\/span><\/p>\n

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