I think it would be fitting to include a note on seasonal
food which is associated with Lent and Easter. The one item that is very
popular during Holy Week is the large loaf of fresh and crunchy bread made in
the shape of a circle or donut, which is customarily given to the 12 apostles
chosen to have their feet washed on Holy Thursday. They are also sold in large
quantities in stores and bakeries. They are enhanced by sesame seeds and
almonds, as you can see from the photo above. Another popular item is known as kwarezimal, popular during Lent, made
from ground almonds, orange blossom, and mixed spices which
are then glazed with honey and topped with even more crushed almonds.
The most popular Easter treat is the figolla, made from pastry stuffed with almond paste and then covered with icing, although chocolate is also being used recently. These figolli are shaped in various forms, bunnies, ducks, hearts, baskets, boys and girls, bears and anything the baker thinks of. They are usually topped with an Easter egg. Bon appétit!
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