While more than half of Spain continues to be breaded with French toast, the irreducible Valencian-Catalan-Murcian-Balearic village entrenches itself in its traditions and Easter concoctions. The extremist wing continues to throw boiled eggs at it and keep the chocolate at bay. The truth, everything is said, here the French toast (llesques amb ou) is not disgusted; the title of the article was a joke, although we remain faithful to a common past marked by Arab heritage.
The Valencia bakers and pastry chefs guild is organizing a contest around this time with the three queen varieties of Easter here: mona, panquemao and raisin and walnut cake. This initiative allows an artisan collective whose beginnings go back to the 13th century to show their chests. Establishing yourself with the award in any of these three specialties allows you to considerably increase billing and establish a prestige that will last over time.
I would also highlight the consolidation of Easter sweets, as is the case with the sweet potato cake; artisan specialties that have been deseasonalized and we have them available all year round. The sweet potato pastisset was exclusive to Christmas but now it can be found in countless establishments, at any time of the year. With a small tray you look like a king wherever you are invited. Of course, never buy it in a supermarket, it must be in a traditional oven and be wrapped in waxed paper, where the name of the place stands out, always tied and well tied with string.
The production of traditional sweets is a great business opportunity, even in the face of competitive mass distribution. It does not matter whether it is made in the convent of the Clarisas de Soria, or from the oven on the corner of our neighborhood, as long as it exudes authenticity.
This week, as I usually do for some time now, I wanted to check the name that the same sweet has in different towns. Back in the day I did it with the Panquemao/Panou/Tonya/Fogassa, and with the raisin and walnut cake; which in some places, few, call mona or reganyà. On this occasion, it was about finding out the name of a popular coca made with the following ingredients: eggs, sugar, grated lemon, flour (a little) and ground almonds (a lot). Of course what I did not expect was such a massive response. "Coca Cristina" became a trend in Spain this Wednesday.
Mother of beautiful Love! Those two words together: Coca Cristina must have generated restlessness and uneasiness in the Spanish Royal House. The security algorithms on twitter have not hit me yet and I miraculously maintain the account. We'll see what the future holds.
Overwhelming unanimity of the denomination "Coca Cristina" but other endemic or residual voices also appear such as "Mostaxons, escudellà, torta fina, coca d'almetló..."
The places that this year have won the prize for the best Easter sweets are the following, although I also leave you with other no less important recommendations:
Best Panquemao: Forn de German - C/ Mayor de Nazaret, 132 - Valencia
Best Raisin and Nut Cake: Forn Llàtzer - C/ Aparicio Albiñana, 5 - Campanar (Valencia)
Best Mona: La Tahona del Abuelo - C/ Gorgos, 6 / Los Ángeles 84 - Cabanyal (Valencia)
Other Easter pilgrimage sanctuaries:
Forn de Sant Roc - C/ Poeta Badenes, 56 - Alberic
Monpla - C/ Pizarro, 32 - Valencia
Forn Artesà Les Netes - C/ Alta del Mar, 61 - Nazaret (Valencia)
David Esteve Patisserie - C/ Burriana, 17 - Valencia
Pa de l'Artesà - C/ Isla Cabrera, 35 - Valencia
More than bread - C/ Ausias March, 29 - Tavernes Blanques
San Antonio Oven - C/ Turia, 4 - San Antonio de Benagéber
Forn de Manuela - C/ Benidorm, 12 - Campanar (Valencia)
Horno de Vicente García - Old Kingdom of Valencia, 6 - Valencia
Cifre Solaz - Avd. de Campanar, 5 and Avd. Constitución, 246 - Valencia
And already dipped in flour, the madness of a French toast made with pumpkin panquemao and burnt pastry cream, the work of Juanjo Rausell, available on request at Grandfather's Tahona.
