Processions, potaje and hornazo
Processions are the most famous characteristics in Spanish Easter. The ones in Ávila are very silent and austere. Although the weather does not allow all of them to go out, people attend with great devotion.
Such as religious rules suggest, many people fast or refrain from eating meat in favour of plates with legume, vegetable and fish, as potaje.
But on Sunday, hornazo is very popular. Hornazo is a kind of bread stuffed with sausage, ham, meat and pieces of boiled egg. Originally, only eggs made part of it.
They were considered meat, so they couldn't be eaten in Easter. People boiled them and kept them for Sunday.
These boiled eggs may be the only connection with other traditions in Europe, such as the painted eggs.
Diana cooked this hornazo for us last year.
3 comments:
Are there some letters on the hornazo?
What is it?
Yes, Didy, Diana's short name.
I forgot to say that usually and as decoration, the initials of the cooks are baked on top of the hornazo
Also in Italy we have a kind of bread stuffed with sausages,cheese and boiled eggs. It's the 'pizza piena' or 'calzone'. My mother used to make it on Easter Monday when I was a child.
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