{"id":469,"date":"2022-04-14T14:20:00","date_gmt":"2022-04-14T14:20:00","guid":{"rendered":"https:\/\/new.valenciaandgo.com\/?p=469"},"modified":"2026-03-16T15:39:58","modified_gmt":"2026-03-16T15:39:58","slug":"11-semana-santa-valencia-dishes","status":"publish","type":"post","link":"https:\/\/www.valenciaandgo.com\/en\/11-platos-semana-santa-valencia\/","title":{"rendered":"11 typical dishes from Valencia at Easter"},"content":{"rendered":"
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Easter Week in Valencia is different from all the others: it is experienced in the fishing neighbourhoods par excellence, in El Cabanyal and Poblados Mar\u00edtimos.
And the fact is, here it is called \u00bbthe seafaring Holy Week\u00bb.\u00bb<\/strong>declared a Festivity of National Tourist Interest, it hosts some 80 processions that take place between Friday 8 April and Sunday 17 April.<\/p>\n

And of course, the gastronomy of these dates is related to fish.<\/p>\n

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The pepitos<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A little-known, nutritious and original tapa from Valencia.
It is a milk bread roll from which the crumbs are removed and filled with titaina (another typical dish).
Once filled, they are covered with a toothpick so that the filling does not leak out, dipped in milk, dipped in egg and fried.<\/p>\n

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Pepitos, hedonist guide<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Titaine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Star dish of \u00bbla terreta\u00bb.
It is a kind of tomato and pepper ratatouille to which pine nuts, garlic and salted tuna belly are added. Delicious.<\/p>\n

It is usually eaten on a plate to dip with bread, or in the form of coca, which is a typical local dough.<\/p>\n<\/div>\n

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Coca with titaine<\/em><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Cod croquettes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Although you can find it all year round in most restaurants in the city, its origin dates back to Easter.
In most cases they are called \"bu\u00f1uelo de bacalao\", because although they have the shape of a croquette, their dough and texture is different: they have egg, potato and crumbled cod that make them very soft on the inside and crunchy on the outside.
Unlike croquettes, there are no breadcrumbs.<\/p>\n

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Codfish fritters, Central Bar<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Vigil stew<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Traditional Good Friday recipe.
This is a stew made with chickpeas, cod and spinach. It is topped with chopped hard-boiled egg. A nutritious and tasty spoon dish that also serves to warm the body on the coldest winter days.<\/p>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cuttlefish with onions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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This dish is a real delicacy for cuttlefish lovers: the cuttlefish is cooked with the onion over a very low heat and olive oil, pine nuts, bay leaf and paprika are added.
The flavours are integrated and it is spectacular, healthy and simple.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sardine marinade<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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That's why a good sardine escabeche is a must on our table: the traditional sauce contains carrot, onion, paprika, bay leaf, white wine and vinegar.<\/p>\n

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Sardine marinade<\/em><\/p>\n<\/div>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Loganiza de Pascua<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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It is a sausage that is sold especially at Easter and must be eaten once it is dry.
This is a thin, long, spicy sausage that is hung on a string and left to dry for days, then eaten in bites.<\/p>\n\"\"<\/div>\n

Classic Easter longaniza sausage, Bodegas Gargallo<\/em><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sardine boot<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The name comes from the ancient tradition of crushing the sardine with the hinge of the door: this was done to loosen the scales and the spine.
It was traditionally eaten with green peppers and fried eggs.<\/p>\n

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Complete dish with sardines, valenciaplaza.com<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Easter Mona<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Also called panquemao, it is a sweet that can only be found at this time of the year and consists of a round or animal-shaped dough with a boiled egg inside.
It is usually eaten as a family and play at breaking the egg on each other's heads.<\/p>\n

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Where to buy the best ones?<\/strong><\/p>\n