For somebody holiday is associated with joy, meetings with family and friends, but for others with calming time, and another with delicious food – and this is quite the right association, because in many countries Easter is focused around the table and dishes prepared especially for this occasion. This is the same in Spain, especially since the Spaniards attach great importance to shared meals, and Easter is an ideal opportunity to meet, during which laughter and conversation accompanied by the clash of forks and knives. In today’s entry, however, we would like to sweeten your life and present the Easter sweets typical of the Valencian Community, in which Alicante is among others. However, it is advisable to be careful when reading, because the idea of such delicacies can cause the mouth watering!
The most flagship delicacy that the inhabitants of the Valencian Community eat during the holidays is the Mona de Pascua cake, reminiscent of our sweet rolls. It is made of flour, eggs, sugar and salt, and its characteristic element is a cake, cooked, decorated and colorful egg or other colorful decorations. It can also take many shapes – often floral forms or animals such as snakes, lizards and monkeys. Mona de Pascua symbolizes the end of Lent and according to tradition, the godfather hands it to his godson on the Great Sunday, right after the mass, while on Easter Monday, families and friends meet to go to some nice place, such as a park or beach, in order to eating a cake together. What’s more, the dry structure of Mona de Pascua almost encourages you to immerse it in a mist (a type of liqueur wine and at the same time a version for adults), hot chocolate or milk (younger version). Spending Christmas time in the Valencian Community will certainly be able to admire the fruits of competition of local confectioneries, that are competing in the creation of Monas de Pascua from chocolate – beautiful, chocolate figures in the shape of buildings, well-known figures, animals are displayed on shop windows – the only limit is the imagination confectioner. In addition to its sweetness, Mona de Pascua also provides another thing, which is hidden in an extremely funny habit, which consists in breaking the egg from the cake on the forehead of a friend. Remember, however, to practice this tradition on friends with a sense of humor and distance to each other, otherwise this sweet experience may leave a bitter aftertaste and turn into a nice acid.
Another rarity, especially known around Alicante, is rosegó. Its name is not accidentally derived from the verb rosegar, which in the Valence dialect means “bite”, because this sweetness is characterized by an extremely hard consistency. For baking, cakes made of flour, eggs, sugar, pieces of almond and lemon peel, formed into the shape of an oblong loaf are used. In this form, the rosegó lands in the oven, then cut cut into pieces, which are put back into the oven. There is also one of the oldest delicacies with Arab roots, or arandí, on the Easter table. It is a bake also known as carabassa santa and moniato sant, and most often at holiday tables appears in the vicinity of La Costera, La Marina Alta, La Safor and above all in Xàtiva. The basic ingredient of this cake is sweet potatoes or pumpkins, and its characteristic feature is the artistic decorations, that adorn its top.
Another Valentian Easter dessert is a real pearl – under a dark, hard cover it conceals a soft, fluffy and sweet interior – we present a panquemado, also known as panquemao, panou, cóc, tonya, fogassa, fogaseta or pa socorrat. Although this delicacy would not be named, it always refers to the sweet, plump scones adored throughout the Valencian Community to such an extent, that it can be obtained basically throughout the year. An interesting fact is also the method of serving panquemado in La Vila Joiosa in the province of Alicante, where it is cut in half, and then puts between two parts of ice bar, thus creating a kind of peculiar sandwich, known as toñita. Today’s list closes, equally famous as Mona de Pascua or panquemado, coca de pasas y nueces – a yeast cake with raisins and walnuts, which is happy to be picked up on holiday picnics. Proven sources say, that it tastes best with a cup of hot chocolate, but we recommend you to find out on your own (or better, on your own taste buds).
In this way, we came to the end of this sweet article, which will certainly move more than one golfer and perhaps encourage you to break away from the polish mazurek (cake) and go on a journey towards sunny Alicante, where you can taste some other Easter traditions. ¡Feliz Pascua!