| JANUARY AND FEBRUARY: |
Cocarroi |
Wheat pastry is rolled into a thin circle. It is filled with cauliflower, Swiss chard, raisins and other ingredients. The filling is heaped into one half. The other half is then folded over. The result is a semicircular or half-moon pasty. The pasty is sealed and its edges are pinched together. It is then baked in the oven. |
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Coca amb tallades |
A cake baked with slices of sobrassada and botifarró (see below) decorating it. It is covered with sugar |
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Espinagades |
A rectangular-shaped pie, similar to the cocorroi, filled with peas, spinach and eel or other fish. It can also be filled with pork loin and Swiss chard. |
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Botifarró |
A sausage stuffed with minced meat and cooked blood. Traditionally they are grilled during the bonfire nights of Sant Antoni and Sant Sebastià. |
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Sobrassada or llonganissa |
A pork sausage stuffed with lean meat, which is minced and flavoured with pepper and other spices. It is also cooked on the grill, like the botifarró, although it can be eaten raw, normally on a slice of bread. |
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| MARCH AND APRIL: |
Robiols |
A turnover typical of the Easter festivities. The pastry is made of sieved flour blended into oil, lard and eggs. One half of the pastry is covered with jam or curd cheese, which is then covered with the rest of pastry. It is dredged with icing sugar just before serving. |
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Panades |
These pies are typical of the Holy Week and Easter. They are either filled with meat or fish and peas. |
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| TRADITION |
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The townspeople walk up to the chapel of la Victòria on the first Tuesday after Easter to "acabar les panades" (finish the panades), a long-held tradition. It is now called pancaritat. |
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Crespells |
Cakes made of flour blended into lard, oil and eggs. They are shaped in a special way, which is different to the crespells from other towns. It is made of two parts: a square centre part which is placed on top of a thinner part. The corners of the latter are folded and stuck to the centre part. They are then covered by a mixture of beaten egg, cinnamon and grated lemon peel and dredged with icing sugar. |
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| TRADITION |
Frit de Pasqua |
Traditionally after the Easter mass families gather to eat frit as a symbol of the end of Easter abstinence. Lamb offal and blood are fried with potatoes, broad beans, peas and fennel. |
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| TRADITION |
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Godparents in Alcúdia traditionally give their godchildren a "rollo" on Maundy Thursday. A "rollo" is a round cake made of flour, eggs, lard, oil, yeast, salt and sugar. Once baked it is covered with dragée of different colours. In the past children would be seen walking through town on Maundy Thursday with the “rollos” around their necks. Children get “rollos” until their first holy communion. The origin of this tradition is unknown. |
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