Pandino brings its coeliac-friendly cassava buns and three delicious spicy sauces to Alimentaria

The taste of the Andes at the table

Pandino brings the Andes’ most traditional flavour to Alimentaria with its cassava bread. Soft on the inside and crunchy on the outside, this fluffy bun is traditionally made from cassava starch, eggs and European cheeses. It is a specialty that, thanks to its ingredients, is coeliac-friendly and is a very popular product in the Andes, where it is known by several names: pandebono, pão de queljo, cuñapé and chipá.

The sale of cassava bread and yoghurt is the core of many businesses in Ecuador, but it is largely unknown elsewhere. Precisely for this reason, Pandino was founded, a Madrid company started by an Ecuadorian family that, since 2017, has been dedicated almost exclusively to the production of these fantastic buns, which, due to their ingredients, are gluten free and suitable for coeliacs. And it crafts them in the most traditional way, with natural ingredients to preserve all their qualities and original flavour.

In their eagerness to take the taste of the Ecuadorian Andes to the table, Pandino also presents three delicious gourmet spicy salsas at the fair: mild, based on passionfruit and tree tomato (tamarillo); somewhat spicy jalapeño; and Habanero, only for the bravest.

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