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Talo (food)
Talo or Talau ((:talo)) is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour and water. It is round and is cooked in a warm metal plank.
==History==
Talo was used as bread in Basque houses (originally in Gipuzkoa), and the remainings were mixed with milk making something similar to soup, which was eaten for dinner. In the 20th century the generalization of wheat bread reduced the consumption of talo, which started to only be eaten in special occasions. In Bilbao and Donostia it is an essential element at ''Saint Thomas fair, celebrated the 21 December.
Nowadays it is eaten with txistorra (a type of thin chorizo) while drinking txakoli. It can also be eaten with fried pancetta ( in Basque ''xingar'', in French ''Ventrêche'') or fried Bayonne Ham, cheese like Ossau-Iraty, chocolate or honey.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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