Corassons’ are typical of Ascó and the Ribera d’Ebre though we do not know exactly their origin or whether the lard ones were previous to the vegetable oil ones. ‘Corassons’ are made with molds of different shapes: star, moon, flower, or heart. However, the heart shape is the one that became popular more quickly.

In some villages, there is a recipe for ‘corassons’ that uses aniseeds, an ingredient that gives a heritage value to much of our pastry. We can find this ingredient in many recipes, which makes us think about the inheritance from Islamic cuisine.

INGREDIENTS:

• Eggs
• Flour
• Lard
• Sugar
• Grated lime

You can find them at:

• FORN DE PA – PASTISSERIA – CAFETERIA GRA-BO – Carrer Joan XXIII, 2

The ‘Coques de Sant Antoni” are cakes typical of Ascó. They are usually made for the Sant Antoni festivities declared to be of national tourist interest. During these festivities, boys and girls carry these cakes in their hands while dancing the typical jota around a large bonfire in the town square.

INGREDIENTS:

• flour
• sugar
• oil
• eggs
• yeast
• lime spirit
• anise
• aniseeds

You can find them at:

• FORN DE PA – PASTISSERIA – CAFETERIA GRA-BO – Carrer Joan XXIII, 2

One of the most typical traditional sweets in the village.

INGREDIENTS:

• Sugar
• Olive oil
• Anisseed
• Coriander
• Lime spirit (optional)
• Fresh yeast
• Flour
• Eggs

You can find them at:

• FORN DE PA – PASTISSERIA – CAFETERIA GRA-BO – Carrer Joan XXIII, 2