Easter gastronomy
The gastronomy at Easter is one of the most deeply rooted things in many Valencians. During these religious festivities, where the passion, death and resurrection of Jesus Christ are celebrated, we are accompanied by a great number of customs, sweets and traditional dishes that enrich the festive atmosphere in a different way in each town or city. In each place, Easter is lived in a unique way, and gastronomy is one of the aspects that also reflect these changes. Although there are significant differences between the dishes and preparations of each town, there are a number of common elements that have been passed down from generation to generation. One of the most demanded foods during Holy Week is fish. During this period, the most religious people substitute red meats for fish varieties. Although there are Catholics who avoid eating meat during Lent and Holy Week, the specific days to abstain from red meat are Ash Wednesday and all Fridays of Lent, including Good Friday. In addition, fish is considered a symbol of Jesus, since, like bread, it was multiplied by him.
The Valencian pepitos, also known as ‘Ximos’, are an indispensable food in the Easter celebrations of some Valencian municipalities. It is a bread roll from which one of the ends is removed, the crumb, and it is filled with tuna, fried tomato, green bell pepper and boiled egg in general, although it can vary. Afterwards, they are dipped in milk and egg and fried. They are a real ‘bomb’ of flavor. They can be purchased in various traditional restaurants. One of the advantages of the ‘pepitos’ is that they can be eaten at any time of the day and anywhere.
The potaje de vigilia, Lenten dish, the potaje de vigilia is thetraditional recipe for Easter Fridays and Good Friday. This stew is based on chickpeas, cod, spinach and topped with chopped hard-boiled egg. This is one of the easiest dishes of this time of the year, as it is made quickly and is very economical. It is usually accompanied by the famous cod croquettes, a favorite dish for many, although its preparation is very complex. The ingredients are: cod, milk, flour, oil, salt, pepper, egg and breadcrumbs.
Sweets are also an essential part of Easter gastronomy. The famous “torrijas” are one of the stars of the desserts. This delicious delicacy consists of slices of bread, soaked in milk or wine, which are fried and sprinkled with sugar and cinnamon.
The Mona de Pascua, the favorite sweet for many at this time of the year, although very few dare to make it, since the elaboration usually complicates things for the most inexperienced. In addition, the bakeries of the Valencian Community are full of them. The Mona de Pascua is an inheritance of our Arab culture. It is a sponge cake made of flour, egg and sugar that is eaten on Easter at snack time. Those with a sweet tooth prefer them filled with chocolate. It is topped with a hard-boiled egg or a chocolate egg. It also has sweet colored anisetes.
One of the must-haves for many, especially in the Alicante area, is the “toña” or panquemao. This has the characteristic that is very toasted on the outside with its dark crust covered with sugar and inside is like a very soft and fluffy brioche. It is eaten as breakfast, dessert, snack, whenever you want. 
And of course, we could not forget one of the most popular sausages of the Valencian Community, the Easter sausage, which for many is undoubtedly the most traditional flavor at this time. In short, Easter gastronomy is a tradition that combines flavors, symbolism and ancestral recipes. Each country and region has its own specialties, but they all share the objective of paying homage to this important religious celebration. These foods and beverages, prepared with love and devotion, invite us to participate in a unique culinary experience, capable of awakening the senses and strengthening community ties.
