In Spain, Easter is a very celebrated holiday, so Spaniards have a lot of traditions. You will discover that some of these customs take place in different parts of the country, as Holy Week is celebrated and tasted differently in each part of Spain due to its huge cultural diversity. Moreover, the family also plays a very important role during Easter and Spanish people take every little chance to spend time together and have a great time.
Today, we are going to talk about the most famous Spanish Easter traditions, especially gastronomic ones, that we can enjoy during Holy Week. Grab some olives and keep reading!
When the Holy Week is celebrated in Spain there are a lot of processions, each one symbolizing each biblical stage Jesus had to go through his last days. This is a religious tradition that is done in almost every city and town through Spain, especially in Sevilla, Andalucía. Here is very typical the “Viernes Santo”, or Holy Friday, in which is commemorated Jesus’s crucifixion.
As everyone knows, one of the more symbolic elements of Easter are the eggs, and of course in Spain, we also have some traditions related to eggs.
The first one is eating the “Mona de Pascua”, a dessert that is typically eaten during these days, especially in Cataluña, Valencia and the Mediterranean part of Spain. Traditionally they were biscuits baked on the oven, made from flour, eggs and sugar. Moreover, the Mona has one or two boiled eggs on the top. Nowadays they usually have some chocolate on the top and sometimes eggs are made of chocolate.
On the other hand, while eating the Mona, it is typical to break a boiled egg in someone’s forehead. This is a very funny tradition that most Spaniards enjoy.
“Torrijas”, also known as French toasts, are a must in every Spanish table during Holy Week. This gastronomic tradition comes from the 15th century when the nuns prepared it during the strict Lent season to take advantage of the leftover bread. The recipe was very simple with a high energy contribution in order to compensate the fast. Its recipe usually involves bread, milk, eggs, cinnamon, citrus and sugar.
The Pestiño is a typical sweet from Andalusia usually eaten during Holy Week and Christmas. As a consequence, this dessert is very difficult to find any other time of the year! The traditional recipe includes flour, olive oil, lard, anise, citrus and honey.
Longaniza de Pascua
Another common food eaten during Easter in Spain is the “Longaniza de Pascua”. It is a type of sausage, quite salty and hard to chew, that is normally eaten in Valencia along with the “Mona de Pascua”.
Flying the kite
It is typical of the Holy Monday, to go to the countryside with the family to spend the day. In this trip to the countryside is also characteristic to go walking and go trekking as usually, the weather is good enough. Spaniards also take the chance to fly the kite, play with the kids, and spend quality time with their families.
Apart from eating, Spaniards take advantage of these holidays to see processions, because for many it is a period of religious tradition. Furthermore, it is also the perfect time to go to the countryside with the family and have some rest.