In Limpias, picatostes are more than just a snack; they are a deeply rooted tradition that has passed down through generations, weaving a delicious and flavourful history. (A picatoste is a small piece of bread, typically fried or toasted, often seasoned with salt or sugar. In Spain, it’s commonly used as a crunchy topping for soups and salads or enjoyed as a sweet snack when sprinkled with sugar and cinnamon.)

It all began in 1947, when a summering family from Madrid suggested to the owner of the Hotel Royal that she prepare some picatostes to accompany their hot chocolate. At that time, the owner, with no experience in preparing this delicacy, learned the recipe kindly from the family’s servant.

For more than 30 years, the Hotel Royal became the centre for picatostes in Limpias, serving this delightful treat alongside comforting chocolate to locals and visitors alike. However, in 1976, the Hotel Royal closed its doors, but not before generously passing on its cherished picatostes recipe to the Piedra Restaurant and another establishment, now also closed.

Although there is no written record detailing the exact recipe, it is said that the picatostes were made with rested candeal bread, peeled, cut into sticks, soaked, fried, and finally coated in a mixture of cinnamon and sugar. This orally transmitted recipe has endured over time, becoming a gastronomic treasure of Limpias.