Tomorrow is Holy Friday – one could say it is the culinary caesura of Spain: A new culinary circle starts!
A few weeks ago carnival madness was all over Spain! Indulgence in big bowls of pork stews. Drunkenness, parades, costumes and party until 5am…
Then Ash Wednesday: The start of a forty-day period of fasting and abstinence leading up to Easter known as Lent. Abstinence from meat-eating always posed serious change of diet for some regions in Spain. Instead of salted pork and lard which are staples for making stock and frying dishes, non-pork ingredients are the rule. This is the reason for a whole array of special dishes for the feast days in every region or city.
Now the Easter holidays: A tradition of catholic processions before sunrise, time for reflection, familiy and of course special foods to celebrate the end of the Lent. Easter in Spain also coincides with the beginning of spring and that means the start of spring festivals. To visit all these festivals in each region with their special foods can be a very busy full time job.