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Holy Week<\/p>\n
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Wine and olive oil, pillars of the Mediterranean diet, take on a special prominence during Holy Week in Lucena. Both products are intimately linked to the history and local identity of the area: extra virgin olive oil, the fruit of an extensive sea of olive groves infuses every Lenten dish with its aroma and flavour; while wine, heir to centuries of winemaking tradition, accompanies family meals and serves as a reminder that Lucena is a land of renowed wine presses and cellars. These products are not merely ingredients, but symbols of hospitality and heritage. In addition, both products are protected under a Protected Designation of Origin (DOP), which guarantees their highest quality. <\/p>\n
Lenten cuisine is characterised by observance of the abstinence, with the absence of meat in favour of pulses, vegetables, and fish. Among the most representative dishes is the Lenten vegetable stew<\/strong>, prepared with chickpeas, spinach, and cod. Simple in appearance, this stew embodies the spirit of Holy Week: austerity, authentic flavour, and the warmth of sharing a meal together. In many Lucena houses, the Lenten vegetable stew remains the centrepiece of Good Friday meals, often accompanied by fresh salads or cod dishes prepared in a variety of ways.<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/semanasantalucena.com\/wp-content\/uploads\/2026\/02\/MG_8000-scaled.jpg” title_text=”_MG_8000″ _builder_version=”4.27.2″ _module_preset=”default” max_width=”70%” module_alignment=”center” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.2″ _module_preset=”default” border_width_all=”0px” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/semanasantalucena.com\/wp-content\/uploads\/2026\/02\/MG_9955-scaled.jpg” title_text=”_MG_9955″ _builder_version=”4.27.2″ _module_preset=”default” max_width=”70%” module_alignment=”center” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/semanasantalucena.com\/wp-content\/uploads\/2026\/02\/07.5.pestinos.jpg” title_text=”07.5.pesti\u00f1os (traditional honey-glazed pastry)” _builder_version=”4.27.2″ _module_preset=”default” max_width=”70%” module_alignment=”center” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_3_font=”Poppins|600|||||||” header_3_font_size=”27px” global_colors_info=”{}”]<\/p>\n If there is one area in which Holy Week truly shines in Lucena, it is its confectionery. During these days, family kitchens and confectionery workshops are filled with the aroma of traditional sweets, prepared according to recipes that have remained unchanged for centuries.<\/p>\n Homemade sponge cakes (magdalenas caseras)<\/strong>, light and flavoured with lemon zest, are among the most popular bite, especially prepared to be shared at breakfasts and afternoon refreshments during Lent. Alongside them, \u2018pesti\u00f1os\u2019<\/strong>, fried in olive oil and coated in honey, evoke the Andalusian heritage that still lives on in Lucena\u2019s cuisine. Nor are \u2018rosquillas de an\u00eds\u2019 (aniseed ring biscuits)<\/strong>, \u2018tirabuzones\u2019 <\/b>or the tradicional \u2018tortas de aceite\u2019 (olive oil cakes)<\/strong>ever absent, sweetening the palate after the days of fasting and abstinence.<\/p>\n It is important to highlight that the coffee gathering held before the processional outing, where all the \u2018santeros\u2019 come together and the \u2018manijero\u2019 gives the final instructions before the \u2018santer\u00eda\u2019, is always accompanied by trays filled with these typical Lenten sweet delicacies.<\/p>\n The Gastronomy of Holy Week in Lucena goes beyond flavours. Each dish, each sweet delicacy, and each shared glass of wine is an expression of a way of living faith and tradition. They constitute a shared language that brings together families, neighbours, and visitors around the table<\/strong>, extending the spirit of fratermity and hospitality that characterises the town.<\/p>\n In short, Holy Week in Lucena is not only seen and heard: it is also tasted. Amid the aroma of freshly pressed olive oil, the memory of Lenten vegetable stews, and the sweetness of \u2018magdalenas\u2019 and \u2018pesti\u00f1os\u2019, one discovers a gastronomic identity which, like \u2018santer\u00eda\u2019 or the sounds of the Passion, forms an inseparable part of the soul of the town.<\/p>\n Lucena also takes part in the Lent and Holy Week Cuisine and Confectionary Route organised annually by Caminos de Pasi\u00f3n. <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Holy WeekGastronomy and Confectionery Flavours of the Passion: The Gastronomy of Holy Week in LucenaHoly Week in Lucena is experienced not only in the streets and churches, but also around […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-5470","page","type-page","status-publish","hentry"],"yoast_head":"\nTraditional Confectionery<\/span><\/h3>\n
Gastronomy as Cultural Heritage<\/span><\/h3>\n