Preparation[change | change source]
History[change | change source]
It is unknown where the bread came from. Miro Popić, a Venezuelan journalist thought that it came from Gustavo Ramella, a owner of a bakery in Caracas in 1905. In that time, only ham was used as the filling. It had became very popular that other bakeries sold the bread with other fillings like raisins, and then olives and nuts.
Variations[change | change source]
References[change | change source]
- Martinez, Daisy (2010). Daisy's Holiday Cooking. Simon and Schuster. p. 82. ISBN 978-1439199244.
- "Pan de Jamón (Venezuelan Ham Bread) Recipe". NYT Cooking. Retrieved 2021-08-04.
- Boadas, Aura Marina (2007). "Exilio y desarraigo en la narrativa de renato rodríguez: Exile and uprooting in Renato Rodríguez narrative". Núcleo. 19 (24): 137–149. ISSN 0798-9784.
- Popić, Miro (1986). El libro del pan de jamón-- y otros panes (in Spanish). E. Armitano. ISBN 978-980-216-010-5.