Holy Week or Semana Santa, the week between Palm Sunday and Easter, is one of the most important holidays in Spain. Spaniards recognize the week by participating in solemn parades with wooden floats. Participating men dress in white, pointed hoods, while women often wear black to watch the parade. Spaniards also eat specific foods to recognize these festive days.
Sweets and Savories
During Holy Week in Spain, several types of soups and stews are prepared, including chickpea and cod stew; garlic soup; and pure de cuaresma, a soup made with white beans, potatoes, leeks and carrots. Typical desserts include rice pudding, sweet cakes with sesame seeds and torrijas, slices of bread dipped in egg, wine and milk then fried and sprinkled with cinnamon and sugar. On Easter Sunday, the celebration includes a feast of lamb and desserts like rosquillas, which are Spanish doughnuts, and huesos de santos, or saints' bones, tubes made from marzipan that are filled with egg yolk and sugar paste.
- Food and Culture; Pamela Goyan Kittler, et. al.
- Holiday Cooking Around the World; Kari E. Cornell
- Spanish Festivals and Traditions: Activities and Teaching Ideas for KS3; Nicolette Hannam and Michelle M. Williams
- Andalucia.com: Food in the Week of Semana Santa
- Euroclub Schools: La Semana Santa en España
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