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The coca is a pastry typically made and consumed in Catalonia. The Catalan word "coca" – plural "coques" comes from Dutch during the Carolingian Empire, and shares the same roots as the English "cake" and the German "kuchen".

There are many diverse cocas, with four main varieties: sweet, savory, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savory. If it is sweet, eggs and sugar are added, and if it is savory, yeast and salt. As regards the topping or filling, fish and vegetables are usual at the coast whilst inland they prefer fruit, nuts, cheese and meat. Some cocas can be both sweet and savory (typically mixing meat and fruit).

In Catalonia, the coca has a direct relationship with the festa or holiday. It is typical to buy or prepare cocas during holidays, especially during Easter (Pasqua), Christmas (Nadal) and Saint John’s Eve (la revetlla de Sant Joan).

The coca is a light sweetbread that perfectly matches a cup of tea at breakfast or it can also serve as a quick snack for lunch.

Though this pastry is typically made and consumed in Catalonia, varieties of it can be easily found in countries like France, Turkey and others. The coca is just one way of preparing a dish traditionally made all around the Mediterranean.

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Coca (pastry),

St. John's Cake - Coca de Frutas de San Juan,