A 1000 Km de la Navidad
En Netflix
Película navideña en español (make sure you select Spanish for the audio options)
Subtítulos en inglés (you can select subtitles in English or Spanish)
Recomendada para mayores de 15 años
Raúl es un chico de unos 30 años que odia la Navidad porque tiene recuerdos terribles de desastres que tuvo en navidades anteriores.
Raúl is a 30 something guy who hates Christmas because he has terrible memories of disastrous events that happened to him in previous Christmasses.
Prefiere pasar la Navidad en una playa, lejos de la Navidad tradicional.
He´s rather spend Christmas on a beach, far from traditional Christmas.
Pero este año tiene su peor trabajo: inspeccionar una fábrica de turrones y dulces navideños en un pueblo de los Pirineos, un pueblo que adora la Navidad.
But this year he has his worst job: to audit a turron and Christmas sweets factory in a Pyrenees village, a village that absolutely loves Christmas.
¡Atención!
You might already know and might even have tried the fantastic Spanish Christmas sweet that is turrón. There are many kinds but one of the most popular ones is ´turrón de Jijona´, so called because of the town where it comes from in the Valencian region, or Comunitat valenciana.
In the film the turrón we can see is only the turrón de Jijona. ´Turrón´ is translated as ´nougat´, which might give a good indication of what sort of sweet this is. However, turrón is an entirely different product, with its own flavour, texture and consistency, very characteristic, not really that similar to ´nougat´.
The good thing about this type of turrón is that you can buy it all year round and it doesn´t have to come from a ´pastelería´. You can find a very good turrón de Jijona in the supermarket.
Sometimes, ´turrón de Jijona´ is known as ´the soft turrón´ (el turrón blando) to distinguish it form the ´hard turrón´ (el turrón duro), which also comes from the Valencian region. It is a tooth-defying rock of caramelised almonds.
My favourite turrón is by far ´turrón de yema´ (blowtorched or ´burnt´ sugar and yolk on a soft egg and almond bar). I don´t usually like things with such concentrations of sugar but the creamy melted sugar and yolk on top, called ´cremat´ in Catalan (meaning burnt), is such a familiar taste, and so unique, so exquisite, it is well worth a small bite or two every 12 months.
Here´s a link to a British site with a recipe for this type of turrón: Turrón de yema
The only problem with the turrón de yema is that supermarket options are just no substitute for the real thing. For a truly divine experience you need to head for the pastelería and you only have a small window, from about early December to about 6th January, el día de Reyes.
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