Sobao or sobao pasiego is a Spanish delicacy typical of the Valles Pasiegos and one of the signature delicacies of Cantabria.

The sobao pasiego possesses Geographical indication since 2004.

[1][2] In the earliest recipes, the ingredients were bread dough, white sugar and butter with eggs, lemon zest and anise liquor or rum.

The modern sobao was developed in 1896, when a cook named Eusebia Hernández Martín replaced the bread dough with flour.

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