The Relationship Between Festivities and Traditional Food
The festive calendar and traditional meals are closely linked, forming an essential part of celebrations in many cultures. In Catalonia, each holiday is accompanied by specific dishes that enhance the identity and flavor of the season. During Christmas, we can enjoy escudella, waffles and nougat, as well as the tortell de Reis. At Easter, we have fritters, Easter cookies and cod, among other delicacies. And in a few weeks, the pastry shops will be filled with Saint John cakes, with their bonfires and carnivals.
The Panoli: A Traditional Sweet
Among all these sweet treats, there is one that is particularly hard to find: panoli. This cookie in the form of pasta is typical of the Corpus Christi festival in Barcelona and until now could only be obtained once a year, on Corpus Christi, in the Church of the Conception.
Free Panolis for Corpus 2024
This year, the tradition of panoli is consolidated and will be distributed free of charge in an event in the street: the Vigil of Corpus Christi. On Saturday 1 June at 7.45 pm, the giants of the City, of Pi and of Santa Maria del Mar will distribute this typical sweet in Plaça del Rei while the ballad of the figures takes place.
The Union Between Festivities and Gastronomy
This relationship between festivities and gastronomy not only satisfies the palate, but also strengthens community ties and preserves culinary traditions, turning each party into an unforgettable experience. During the days of Corpus Christi 2024, from May 30 to June 2, the city will be able to enjoy the dancing egg, the flower carpets, giant dances and the Corpus Christi procession. In addition to the street events, conferences, debates and exhibitions about the Corpus Christi festival have also been scheduled. So don’t miss this party, which is one of the oldest and liveliest in the city.
What is Panoli?
Panoli, also known as ‘coca de panoli’, is a sweet cake that used to be sold in various towns of the Terres de l’Ebre to finance major festivals and neighborhood festivals, but nowadays it is made throughout the year. This small, round, flat, sugary cake has slight variations from the base recipe depending on the locality. It goes from soft to crispy in texture as the days pass since it is made. It is made with flour, oil, matafaluga, sugar and muscatel or other sweet wines. It is customary to dust a mixture of sugar and cinnamon on top, once it is baked. It is usually consumed between hours or as a snack and in many towns of the Terres de l’Ebre it is strongly associated with the major festival.