Spain is known for being good at celebrating; this also counts for Easter, or ‘SemanaSanta’. Therefore this article will explain – and maybe inspire you – what people in Spain are eating when celebrating Easter.
Easter is the time for a lot of traditions that can differ from region to region. One thing they agree on is the food! Spanish people definitely have a sweet tooth and Easter is not an exception.
Unlike other cultures where chocolate eggs are dominating the picture, people in Spain eat different sweet pastries.
The first one is ‘las torrijas’ which more or less is a Spanish edition of a French toast.
There are different versions of this sweet treat; you can even get one soaked in wine, which must be in the true spirit of Spain.
Normally, the Torrijas is soaked in milk and eggs and afterwards fried and served with sugar or honey.
LA MONA DE PASCUA.
This is a Spanish Easter cake. The traditional cake was served with hardboiled eggs at the top. The newer version has replaced the real eggs with eggs made of chocolate. Among other thing, the cake consists of marzipan and apricot jam and thereafter decorated with
chocolate glaze, almonds and even some times colourful feathers.
This cake is mostly eaten on Easter Monday and is very popular.
Besides being a tradition related to Easter, this cake is also a sign for that the summer is near and are therefore seen as a warm welcome to the good weather.
They are originated in the region of Salamanca, which actually is one of the cities in Spain that has been declared ‘Fiesta of international tourists in Spain.´
Hornazo consists of bread stuffed with eggs, pork loin and chorizo.
There is just at the torrijas different versions of the hornazo, one of the others could be ‘bollo de hornazo’ which is dry bread with a sweet taste that are decorated with hard boiled eggs.
Eggs are an important part in the tradition of Easter since it back in the days was considered as meat and therefore not allowed during the lent (period of fasting). This meant that there were plenty of eggs at leftovers after the lent and therefore it was obvious to eat more eggs at Easter.
Bartillos is quite related to the pestiños and churros. They are originated from the area of Madrid and some other calls them ‘Madrid Crème Puffs’. As the name indicates, the triangular pastry is filled with crème.
If you have a very sweet tooth and want the full experience, is recommended to enjoy this pastry with a glass of dessert wine.
IT is once again a sweet pastry. This treat is also typical during Christmas time.
The pastry has the shape as small cookies. The dough has been deep fried in olive oil and thereafter flavoured with sesame and in the end they are glazed with sugar and honey.
These typical delicious dishes are directly connected with the traditions of Spain and they are all being eaten in the week of Easter.
Actually, it is seen as being impolite if showing up at someone’s house without bringing some of the pastries in that period.
Once again, Spain unites about their passion for food. This is a true joy for everyone experiencing it.