The Sanch Procession

In collaboration with american website www.gourmetcookingandliving.com

On the border between France and Spain, on the streets of what was the capital of the Kingdom of Majorca, Perpignan, in the Eastern Pyrenees region, each year during the "Semana Santa," the Holy Week of Christ's Passion, which closes with Easter, a true human "monument" of Catalan popular faith occurs. It's the Procession of Sanch, a very suggestive, old ritual, dating back about five centuries, which takes place every Good Friday.

Founded during the 15th century, the Sanch brotherhood was initially involved in helping with death sentences. Wearing tall pointed headgear and a long red robe, the members of the brotherhood accompanied the condemned to their sad destiny, dressed alike in order to preserve anonymity. A tradition that has been transformed over time to become a symbol of the values associated with the Easter holiday in Catalonia.

Perpignan, however, is also historically known for its soft black nougat. It was without a doubt made from sugar or honey paste with pistachios, pine nuts and walnuts, typical of the Middle Ages. Produced exclusively in the area, this dessert is mostly eaten during the holidays. Just like Céret cherries, which are also found in the Eastern Pyrenees and are the first fruit and absolute star of the season, on Easter Sunday a great festival animates all of the towns in the region. On Easter Monday, however, what can't be missed on Catalan tables is Cargolada, a traditional dish of snails prepared outside during the holidays. The snails, in fact, are cooked on the grill and eaten on a slice of bread with aioli (a garlic based mayonnaise) spread on it.

Other typical region recipes include Boles de Picolat, small meatballs flavored with olives, pepper and various spices, and Ollada, a typical, popular soup made from shank (the upper part of the back) and pig's tail, to which celery, potatoes, pears and dried beans are added, and finished with a little "Sago," (slightly rancid lard). There is also Catalan Cream, a typical dessert made from eggs, sugar, flour, cinnamon and vanilla. Once ready, it's covered with sugar and caramelized with a hot iron. It's then served in small bowls and normally accompanied by Banyuls wine, of course from the Eastern Pyrenees.

By Adv Service