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Frequently, the landscape and the gastronomy are two of the main elements which tip the balance when choosing a tourist destination. A region’s cuisine and its cooking style are closely related to its monuments, and being able to sample a local dish in its natural surroundings is one of the great pleasures that may be enjoyed at this time of year. 

It is not possible to speak of a specific Holy Week gastronomy, but there is a tradition of preparing certain dishes and desserts. These are recipes which are characterised by an absence of meat, cured meats and cold cuts, featuring seasonal vegetables. 

The numerous dishes which are prepared at this time of year include delicious vegetable stews, garlic soup, vegetables and fish dishes, particularly cod, (traditionally a fish that is easy to preserve), chickpeas and spinach, the star ingredients of the traditional abstinence stew. 

Pulses, a popular ingredient

The artichokes with peas and beans which are made in the south are famous, as are the chickpeas with Swiss chard. A variety of the Andalusian vegetable stew is alboronía, made from aubergines, tomatoes, pepper and pumpkin, all mixed with paprika. Its name comes from the Arab word al-baraniyya and may be considered as a predecessor of the delicious ratatouilles which are eaten around the country. A typical meal which is eaten in the south is composed of chickpeas with Swiss chard, white fish, and bread soaked in milk and fried in batter with honey for dessert. 

In the north, there is an extensive range of hotpots, pulse stews, not forgetting garlic soup. It is the land of grilled fish, with places such as Gijón where it is typical to eat sea urchins and their eggs. The northern climate produces plenty of vegetables and the cheeses are also excellent. 

Travelling inland is appealing due to its pastoral cooking: there are plenty of stews, fried breadcrumbs and thick soups, a reflection of a land of meadows and mountains. Seasoned and tasty food, there are plenty of cod and garlic based dishes and  recipes for marinated dishes, not forgetting that this is the land of marzipan, cakes and other delights such as Easter pie, sweets made from egg yolk and sugar, and honey fritters.

Easter pie is a kind of meat pie that can be found in cities such as Salamanca and Avila. It is typically eaten around Easter time and often contains a hard-boiled egg. In some parts of Extremadura there is an established custom of going out to the countryside on Easter Sunday or Easter Monday to eat these pies. A variant of the Easter pie is the savoury slices which are prepared on the east coast. 
In the Mediterranean area, you can sample the traditional abstinence or Holy Week stew as well as Swiss chard stew. In parts of the Almeria province, it is customary to make ajilimoje, a dished made from potato, dried pepper, cod, boiled egg, black olives and oil. 

Fried desserts

Confectionery is another highlight of Holy Week. The best-known Easter desserts include the Easter eggs and chocolate figures which are given to children on the east coast and particularly in Catalonia. 

It is also traditional to eat what are known as fried desserts. In villages it is customary to make sweets and desserts made from fried dough such as fritters, patties and the traditional bread soaked in milk, dipped in beaten egg and fried in oil, originally from Madrid. In Castile, the favourite is honey-coated fritters. Rice pudding with cinnamon, ring-shaped pastries, puff pastry, pine nut sweets and fried milk, are other simple delights which may be eaten at this time of year.  

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