11 unbelievable dishes of Valencia at Easter

Los pepitos

Little known, nutritious and original Tapa from Valencia.
It is a milk roll from which the crumb inside is removed and filled with titaína (another typical dish).
Once filled, they are covered with a toothpick so that the filling does not come out, they are bathed in milk, passed through the egg and fried.

Pepitos, guía hedonista

La titaína

Star dish of la terreta.
It is a kind of tomato and pepper pisto to which pine nuts, garlic, and salted tuna belly are added. Delicious.

It is usually eaten on a plate to dip with bread or in the form of coca, which is a typical dough of the area.

Coca con titaína

Croquetas de bacalao

Although you can find it throughout the year in most restaurants in the city, its origin dates back to Easter.
Although it has the shape of a croquette its dough and texture are different: it contains egg, potato, and crumbled cod that make it very soft inside and crispy on the outside.
Unlike croquettes, it does not have breadcrumbs.

Buñuelos de bacalao, Central Bar

Potaje de vigilia

Traditional Good Friday recipe.
It is a stew based on chickpeas, cod and spinach. As a final touch, put chopped hard-boiled egg on top. Nutritious and tasty spoon dish that also serves to warm the body on the coldest days of winter.

Sepia encebollada

This dish is a true delicacy for cuttlefish lovers: the cuttlefish is cooked with the onion over very low heat and olive oil, pine nuts, bay leaves, and paprika are added.
The flavors are integrated and it is spectacular, healthy, and simple.

Escabeche de sardina

A good sardine marinade cannot be missing on our table: the traditional sauce contains carrots, onions, paprika, bay leaves, white wine, garlic and vinegar.

Loganiza de Pascua

It is a sausage that is sold especially at Easter that has to be eaten once it is dry.
It is a thin, elongated, and spicy sausage that is hung from a thread and left to dry for days, and then eaten in bite-sized pieces.

Clásica longaniza de Pascua, Bodegas Gargallo

Sardina de bota

The name comes from the ancient tradition of crushing the sardine with the door hinge: it was done this way to loosen the scales and the spine.
Traditionally it was eaten with green peppers and fried eggs.

Plato al completo con sardina de bota, valenciaplaza.com