Traditional recipes and typical desserts, flavors of Holy Week on Costa Blanca

This gastronomic offer, based on seasonal products, also changes according to each season of the year. In this sense, Easter is the perfect time to discover the unique flavors of the Costa Blanca, as it offers different and typical options of this year.

During Lent, the province of Alicante comes to life again ancestral recipes emphasizing culinary traditions And food It is allowed according to tradition during the period of wakefulness. An extraordinary moment where traditional flavors are rescued and culinary practices based on local culture are celebrated.

Therefore, to prepare ideal menu We have selected several options for this time of year. dishes And symbolic sweets Capturing the essence of Holy Week in Alicante.

Breakfast: “Pa Torrat”

Good Friday morning in Crevillent brings with it a unique joy: “pe torat”. This traditional lunchDating back to the 19th century, the church emerged as a necessary respite for Holy Week fellowships after hours of walking.

Adhere to oven-toasted bread with salt and oilaccompanied by Cod And baked garlicFresh produce such as green beans or radishes from the Alicante garden is also offered.

Appetizer: “Cod burrito”

It is also very common to make “cod fritters” these days, especially during the Lent season. These small fried morsels are made from a mixture of light flour and crumbled cod, served hot and tender. really? A very popular option to enjoy as a snack or as part of a festive menu during celebrations.

lentil dishes

Alicante Borreta This is an excellent offering for the Lent season, which is especially typical in regions such as El Comtat or L’Alcoiá. Sometimes accompanied by a fried or boiled egg, this stew of salted cod, spinach and potatoes evokes the culinary tradition of our grandmothers during Holy Week.

On the other hand, “Vigil Potaje” It is another traditional dish for Lent and Good Friday. It is a casserole of chickpeas, cod, spinach and chopped boiled eggs, which can be complemented with cod croquettes. Undoubtedly this is a relaxing option and economical for the cold and rainy days typical of these days of the year.

typical desserts

Among the typical desserts, options such as “toña de patata”, also known as “tonyes de creïlla”, “arnadí”, “torrijas” or “mona de pascua”, stand out.

“potato toña” It is more common Vinalopó region and towns such as Alcoy. This delicacy reinvents the famous toña by adding boiled potatoes to the recipe that has been passed down from generation to generation.

For his part, although «Arnadi» typically unique to Valencia, some regions of Alicante, such as La Marina Alta, have also added it to their menus during Holy Week. This is sweet, «holy karabassa» A decoration made with almonds, sugar and pumpkin, offering a sweet and unique taste and decorated with dried fruits.

And of course, they couldn’t miss french toastA toast consisting of bread soaked in milk, coated in egg and toasted, flavored with honey and cinnamon, is quite the rosette. On the Costa Blanca, these are prepared in the classic form, but innovative versions are also offered, such as torrijas soaked in nutmeg wine or torrijas de toña, which replaces the bread with brioche.

In the same sense, there is no Holy Week. “Easter monkey”Excellent dessert typical of the province of Alicante. This toña dough stuffed with egg and garnished with colorful noodles snack symbol This marks the end of Lent and the beginning of Easter.

Anise and mistela rolls

Moreover, Holy Week always seems to last longer in the city of Alicante; this is clearly demonstrated by the typical pilgrimages to the monastery of Santa Faz every second Thursday after Holy Thursday. It always accompanies this pilgrimage anise and wine rollswith a drink misteleta of the earth.