Breakfast: Pa Torrat
Alicante’s Holy Week tradition unfolds with a morning dive into local flavors in Crevillent. Pa Torrat, a dish dating back to the 19th century, emerges as a necessary pause for faithful walkers before continuing the day. The meal centers on oven toasted bread brushed with salt and olive oil, often paired with cod and roasted garlic. Fresh garden produce such as green beans or radishes from Alicante’s fields frequently accompanies the offering.
It is common to prepare cod fritters as an appetizer during Lent. With a light batter and cod crumbles, they come out hot and tender, a favorite for a quick bite or as a festive starter in Holy Week menus.
Appetizer: Cod Burrito
Cod fritters remain a staple during Lent, celebrated for their crisp exterior and delicate interior. These small fried morsels, crafted from light flour and cod, are enjoyed as a snack or as part of celebratory feasts. Their popularity endures across the region, reflecting a long-standing culinary habit of the season.
Traditional options during Lent include Borreta Alicantina and Vigilia stew. These dishes anchor the season with time-honored flavors and simple, comforting ingredients that echo family kitchens and shared meals.
Lentil Dishes
Alicante Borreta stands out as a Lent specialty, especially in El Comtat and L Alcoi a. Sometimes served with a fried or boiled egg, it is a hearty stew built on salted cod, spinach, and potatoes that evokes grandmothers’ Holy Week kitchens. Another favored Lent dish is Vigil Potaje, a chickpea, cod, spinach, and boiled egg casserole that can be enhanced with cod croquettes. This combination offers a warming, economical option for cooler, rainier days of the season.
Typical Desserts
The dessert lineup includes Toña de Patata, also known as Tonyes de Creïlla, Arnadí, Torrijas, and Mona de Pascua. Toña with potatoes is common in Vinalopó towns such as Alcoy, giving the classic pastry a new texture by folding in boiled potatoes. Arnadi, though more common in Valencia, has spread to parts of Alicante such as La Marina Alta, featuring a sweet almond and pumpkin decoration with dried fruits. Torrijas, a favorite bread toast soaked in milk and crowned with honey and cinnamon, appear in both traditional and modern twists, including torrijas de toña with brioche. The Easter monkey, a toña dough stuffed with egg and decorated with colorful noodles, marks the transition from Lent to Easter.
Anise and mistela rolls are customary during Santa Faz pilgrimages and are widely enjoyed as Holy Week progresses. These rolls pair with a drink called mistela, a regional earthy liqueur that complements the feast day flavors. These sweets stand as a culinary reminder of the journey through Holy Week and the arrival of Easter.
Anise and Mistela Rolls
In Alicante the Holy Week pace seems longer, especially during pilgrimages to the monastery of Santa Faz on the second Thursday after Holy Thursday. Anise and wine rolls accompany the journey, paired with a glass of mistela or a simple, earthy drink that anchors the tradition in the region. This pairing is a familiar symbol for many locals as the week unfolds toward Easter.