Flavors of Spain

After the exuberant celebrations of Carnival, Spain plunges with fervor and piety into Holy Week. These traditional holy days commemorate the death of Jesus and are a time to sample delicious specialties, with desserts heading the list. Most are traditional recipes made from sugar, flour and eggs that have come down through the centuries, with some even dating back to the 15th century - sweet treats that monks and nuns continue to make according to authentic artisanal methods.

You should definitely try torrijas at Easter, a kind of French toast fried in olive oil and sprinkled with sugar and cinnamon, or soaked in honey as in Andalucia. Monas de Pascua are another classic sweet, especially in Catalonia and on the Valencia coast. They are chocolate shapes which usually have a surprise inside. Children love them and in Catalonia it is traditional to give them to the little ones on Easter Monday. It is also the name of an Easter cake usually decorated with chicks and feathers (see photo above).

Flores de Semana Santa are just as attractive on account of their unusual lacework of fried pastry, large and delicate with a sweet, crunchy texture. Leche frita will surprise you: it's a kind of firm custard, cut into squares, breaded and fried.