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Pitufo = bread roll, right?

Pitufo = bread roll, right?

Old Mar 10th 2011, 10:34 pm
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Default Pitufo = bread roll, right?

It's been *ahem* brought to my attention that the word I used in another thread, pitufo, might suggest I'm into the wacky baccy (space for smiley which wouldn't work)
Not a bit of it - but it raises a question about how many different bread roll types, names, etc, are around - Pitufo here is a hard-shelled deepish maybe 12cm bread roll usually served either for your desayuno tomate or whatever or with lunch
Pulgita smaller, softer, flatter
Mollete varying sizes, MUCH softer, paler,
scratches head (don't think I eat any other types, maybe there are none locally to us!!!
How about other areas?
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Old Mar 10th 2011, 10:53 pm
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Default Re: Pitufo = bread roll, right?

This is what it has in my dictionary not a name I have seen around here





pitufo

=
smurf

Pitufo, -A
masculine or feminine noun
1. shorty (informal) (persona pequeña); ankle-biter, rug rat (niño)
also:
los pitufos® -> the Smurfs®
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Old Mar 10th 2011, 11:21 pm
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Default Re: Pitufo = bread roll, right?

Pitufo usually means a small bocata/bocadillo i.e. with a filling. But you can also ask for a pitufo toasted and with tomato and aceite, or something similar.

In the North and central Spain, this would be called a pincho (except for in the Basque country where a pinxo is a montadito) i.e. food on top of a piece of bread.

Molletes are also unique to Andalucia (I think), the fresh ones are very nice, like a soft Northern English bap, though many of the ones at the cafeterias are the long-life cheap ones.

Then you have all the different types of bread at the panaderia; pan cateto (a dense bread made with a different type of grain), pan del campo/campesino (rustic style, usually crunchier and denser in the middle, but this varies), pan vienna (less cruchy), chapata (Italian, but very popular in Spain), una pinya (looks like pineapple chunks on top). Then you have the standard round breads which you can ask to be cut or not and of course pan molde which you can also get from most panaderias and freshly baked is way nicer than the expensive (and crappy) supermarket pre-packed stuff.

And people on here have complained before that the only bread in Spain is a stale baguette All the above and more I can get from the panaderia in Benalmadena Pueblo.
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Old Mar 10th 2011, 11:51 pm
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Default Re: Pitufo = bread roll, right?

Well, I have always seen pitufos as smurfs, and for the local police too, as they have blue uniforms. The civis are picoletas.
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Old Mar 11th 2011, 8:49 am
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Default Re: Pitufo = bread roll, right?

Originally Posted by fionamw
It's been *ahem* brought to my attention that the word I used in another thread, pitufo, might suggest I'm into the wacky baccy (space for smiley which wouldn't work)
Not a bit of it - but it raises a question about how many different bread roll types, names, etc, are around - Pitufo here is a hard-shelled deepish maybe 12cm bread roll usually served either for your desayuno tomate or whatever or with lunch
Pulgita smaller, softer, flatter
Mollete varying sizes, MUCH softer, paler,
scratches head (don't think I eat any other types, maybe there are none locally to us!!!
How about other areas?
I regulary have them for breakfast with tomote & aciete in Granada , bread rolls that is not smurfs
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Old Mar 11th 2011, 9:01 am
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Default Re: Pitufo = bread roll, right?

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Old Mar 11th 2011, 9:25 am
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Default Re: Pitufo = bread roll, right?

I had never heard of pitufos..........I would call then pulgas.

I know a Southa American guy once who said he like to sit on the beach in the winter a have a pitufo, I thought he meant a pitillo (Fag) and he said that it was nearly right, he called his whacky baccy his pitufo.

Regional differences in foodstuffs is quite common everywhere, one good example is bap, balm cake, batch, as far as I know they are all the same, or could it be the flour or lack of flour on top that is the difference?

Good morning all.
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Old Mar 11th 2011, 9:32 am
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Default Re: Pitufo = bread roll, right?

One of my wifes favourites is Fabiola........and pan de maiz, the really heavy stuff, that if it s dropped on your foot, you could lose a toe nail..
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Old Mar 11th 2011, 3:04 pm
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Default Re: Pitufo = bread roll, right?

Originally Posted by cricketman
Pitufo usually means a small bocata/bocadillo i.e. with a filling. But you can also ask for a pitufo toasted and with tomato and aceite, or something similar.

In the North and central Spain, this would be called a pincho (except for in the Basque country where a pinxo is a montadito) i.e. food on top of a piece of bread.

Molletes are also unique to Andalucia (I think), the fresh ones are very nice, like a soft Northern English bap, though many of the ones at the cafeterias are the long-life cheap ones.

Then you have all the different types of bread at the panaderia; pan cateto (a dense bread made with a different type of grain), pan del campo/campesino (rustic style, usually crunchier and denser in the middle, but this varies), pan vienna (less cruchy), chapata (Italian, but very popular in Spain), una pinya (looks like pineapple chunks on top). Then you have the standard round breads which you can ask to be cut or not and of course pan molde which you can also get from most panaderias and freshly baked is way nicer than the expensive (and crappy) supermarket pre-packed stuff.

And people on here have complained before that the only bread in Spain is a stale baguette All the above and more I can get from the panaderia in Benalmadena Pueblo.
Their cream doughnuts are to die for.
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