7.62 oz 6 Piece or Case of 6
The CORTADILLO DE CIDRA is a Spanish specialty, in fact an Andalucian specialty. The cake is made by the firm of Ines Rosales, founded in 1910, near Seville, famous for its olive oil cakes, Tortas de Aceite. The Cortadillo is made of a similar flaky oil made dough, but with an unusual filling made from a very special squash called CIDRA or Calabaza CABELLO DE ANGEL, “Angel Hair.”
The squash is melon shaped and looking, but when cooked separates into filaments which are cooked with sugar. It is very mild in flavor, taking on flavors easily, but having this delicate, tender filament structure which is beloved in Spanish and Latin American cuisine.
Cortadillo means it has been cut into pieces, in this case 6 individually packaged pieces. The sensation of the flaky crust and the tender, yet sweet, flavory filling is at once both tasty and intriguing.
It appears that the cidra, Cucurbita ficifolia, is originally from the highlands of Peru or possibly from southern Mexico. Curiously, it arrived in Spain by way of India, having been brought from its origin to India then to Spain. As a squash, it does not have a typical squash flavor, but is very neutral and takes on flavor easily when cooked and remains moist textured. Its string-like consistency makes it unique. It is very typical of Mediterranean Spain.