Slow Food Slow Food Donate Slow Food Join Us
 
 
Slow Food Foundation for Biodiversity Onlus

Press Area  |  Italian  Italian

   
   
 
 
 
 
 
 

Ark of Taste


« Back to the Map

 
Category: Cereals and Flours

Gofio

Uruguay

Gofio is a wholemeal flour made by grinding toasted grains, generally corn. It is quick to prepare, cheap, nutritious and flavorful. It can be eaten at breakfast or during everyday meals as an accompaniment to the main dish. It is an easily digestible food, rich in nutrients, produced by stone-grinding toasted grains. Pure gofio is made from creole corn (criollo). Today the custom of eating this cereal is being lost. It was once very common to eat gofio for breakfast with sugar, on its own or with hot milk.


Settlers from the Canary Islands brought the agricultural and gastronomic tradition of gofio to Uruguay. They played an important role in the country's formation, and evidence of their presence in the Montevideo region dates back many centuries. The founding of the city in 1726 is connected to the arrival of 30 families of Canary Island origin, the first to arrive from the Canaries and Buenos Aires. The colonists from the Canaries contributed greatly to the agricultural development of the country between 1830 and 1880, dedicating themselves primarily to agriculture. The influence of these first colonizers on the agricultural culture was so important that still today the inhabitants of the Canelones department are called Canarios, as by extension are all of the inhabitants of the agricultural regions in the south of the country and the rural population in general.

 

Grains (wheat and corn) soon became the main crop, following the custom of the colonizers originally from Lanzarote and Fuerteventura, whose principal activity had been growing grains. Working collectively for the threshing and collaborating with neighbors, the tradition of "compañía" developed, a kind of collective solidarity between farmers from the same areas. This was how gofio bread production spread in the mid-19th century in the Canelones department, which at the time was the biggest producer of gofio in the country. Gofio is a typical product of the country's people, particularly of the Canelones department, and its spread paralleled the development of the country itself.


Boarded in 2011

 
Slow Food Foundation for Biodiversity Onlus | Partners Regione Toscana Regione del Veneto
 
 
 

Slow Food - P.IVA 91008360041 - All rights reserved

Powered by blulab