The origin of “farted”

Many people do not know that the first documented Valencian horchata was made from almonds and not from persimmons, as the Dietari Gilabert of 1750, nor that the first horchatas (there were even more ingredients) they were part of what they were called at the time “icy waters” and now we call “sleet”, therefore, they always had ice. No fou fins al 1917 that Vicent Novejarque, who had an orxateria in the street of Santa Teresa in Valencia, create liquid horchata and make the consumption of horchata even more popular and that, little by little, lollipops appeared to accompany her. Fartons were not popular before, people dipped a piece of bread in it, bescuitets or neules. It wasn't until Daniel Tortajada opened his - later - famous Orxateria Daniel el 1960 that the fartons would begin to be known and manufactured. Daniel remembered that his mother would buy him some panou pasta sweets from the Morenos bakery in Calle dels Soguers in Valencia, which the baker himself called “fartons” because they soak up the liquid when soaking them. then, they bought some for the nursery and they were very well received, until the oven closed and he ordered the brothers Josep and Dionís Polo to make it. Imagine what happened later, truth? Continue the story in our web article. XAVIER BENAVENT