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When Holy Week begins on the Costa Blanca, special recipes take centre stage in many households. Fish replaces meat, sweet pastries herald the end of Lent, and on Easter Monday, people feast together at picnics. The region's Easter cuisine combines old traditions with regional ingredients and offers a culinary diversity that goes far beyond religious customs.
Whether it's spicy arroz with stockfish, light and fluffy buñuelos or the traditional Mona de Pascua, which godparents give to their godchildren as a gift – every dish tells a story. But which specialities should you try? And where can you find the best Easter treats? A culinary journey of discovery along the Costa Blanca.
From renunciation to enjoyment: Lent as the origin many dishes
Since Christian Lent traditionally prescribes abstinence from meat, many fish and vegetable dishes have developed in the region, for example;
Potaje de Vigilia – The Holy Week stew
One of the most symbolic dishes of Holy Week is potaje de vigilia, a hearty stew made with chickpeas, spinach and bacalao (salted cod). It is served on Good Friday, the day of greatest abstinence, and symbolises the simplicity and contemplation of this period.
Arroz con Bacalao – When rice and cod enter into a relationship
Another traditional Lenten dish is arroz con bacalao, a spicy rice dish with salt cod, chickpeas and young garlic. The salted cod gives the dish a special intensity, while the flavours of the region – paprika, saffron and olive oil – add a Mediterranean touch.
Pa Torrat – The simple delicacy of Holy Week
Less well known, but deeply rooted in Easter tradition, is Pa Torrat. This is simply toasted bread rubbed with garlic and drizzled with olive oil. It is often accompanied by bacalao or pickled vegetables – a rustic but delicious way to celebrate Lent.
Easter Sunday: The return of enjoyment
with sweet traditions
The celebration of the resurrection also brings about a change in cuisine: after Lent, it is finally time to feast again. The variety of Easter treats is particularly evident in bakeries at this time of year.
Easter cake – Easter pastries with symbolic meaning
No Easter celebration would be complete without the Mona de Pascua. This sweet speciality made from light yeast dough is traditionally decorated with hard-boiled eggs and symbolises the end of Lent. It is customary for godparents to give the Mona to their godchildren, who then eat it together on Easter Monday – usually at a large family picnic in the countryside or on the beach.
In some variations, the Mona is additionally flavoured with aniseed, lemon peel or orange blossom water. Today, it is also available with chocolate eggs or artistically designed chocolate figures, especially in regions with a long chocolate tradition such as Villajoyosa.
Toña Alicantina – The sweet bread of the coast
The Toña Alicantina is another typical Easter pastry from the region. Unlike the Mona, it is less sweet, has a golden brown, crispy crust and a moist, soft crumb. It is often dusted with icing sugar and enjoyed with a hot cup of chocolate or coffee.
Arnadí – A relic the Moorish past
Arnadí is a dessert with a particularly rich history during the Easter season. This sweet dish made from pumpkin or sweet potatoes, almonds and sugar dates back to the Moorish era and is served in a characteristic cone shape. The flavour is intense, almost caramel-like, and reminiscent of the sweet aromas of ancient Al-Andalus. Arnadí is one of the traditional Easter dishes, especially in the Valencia region.
Buñuelos and Torrijas – Deep-fried temptations
During Easter week, the streets of many towns are filled with the aroma of buñuelos – small, fried dough balls sprinkled with sugar. This treat is often sold at street markets and is a popular snack during the celebrations.
Torrijas, the Spanish equivalent of French toast, are also an indispensable part of the festive season. Thick slices of bread are soaked in milk or wine, then dipped in egg, fried and served with honey or sugar. Originally a recipe for using up stale bread, it is now a popular dessert.
Easter Monday: Shared meals in the open air
Easter Monday, known as Día de la Mona, is a day for getting together. If the weather is good, families pack their baskets with Easter treats and head out into the countryside. Whether on the beach or at popular picnic spots in the mountains, communal picnics are a wonderful tradition that welcomes spring and brings Holy Week to a convivial close.
A culinary journey through tradition and history
Easter on the Costa Blanca is also a culinary journey through time. The dishes prepared during Semana Santa tell many stories of faith, fasting and celebration.
Those who spend Easter on the Costa Blanca will not only be impressed by the processions, but also by the aromas. Enjoy!
