After corn was introduced from America to Basque agriculture in 1520, talo was subsequently prepared. Talo was used as bread in Basque houses, and the remainings were sometimes mixed with milk making something similar to
soup, which was eaten for dinner. In the 20th century the generalization of
wheat bread reduced the consumption of talo, which started to only be eaten in special occasions. In
Bilbao and
San Sebastián it is an essential element at
Saint Thomas' fair, celebrated annually on December 21. In the 1930s, workers would wrap foods within talo and take this to the fields. During the 1930s, miners also consumed talo, and it was also eaten by factory workers after this time. It is sometimes accompanied with milk, fried
pancetta (in Basque
xingar, in French
ventrèche) or fried
Bayonne Ham,
cheese In
Bayonne, France, street vendors purvey talo during its annual Bayonne Ham Fair. ==See also==