The different flavours of Semana Santa

SEMANA SANTA, like most festivals, has its own special dishes synonymous with Holy Week. 

Traditionally Catholics are not supposed to eat meat during this time so fish is very popular, particularly cod.  

Dishes do vary around the country but cuisine such as garbanzos con bacalao (chickpea and cod stew) is well-liked. 

Most Spanish bakeries will be offering torrijas which are traditional sweet treats. They are made from dipping slices of bread in egg, soaking them in wine or milk, frying them and then sweetening with sugar and cinnamon. Or a similar sweet is the pestiño, made in the same way but glazed with honey instead.