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Diari Valencià

Xàtiva, epicenter of Easter sweets with 'Sabors de sempre'

The program by Àlex Blanquer and Rubén Fenollar explores the preparation of arnadí and monjàvena with local cooks.

Image of traditional Valencian sweets, arnadí and monjàvena, on a wooden table.
IA

Image of traditional Valencian sweets, arnadí and monjàvena, on a wooden table.

The television program 'Sabors de sempre' arrives in Xàtiva to delve into the local culinary tradition, highlighting the preparation of arnadí and monjàvena, two emblematic sweets of Easter Week.

Hosted by Àlex Blanquer and chef Rubén Fenollar, the episode, airing on Wednesday at 10:45 PM, will feature Maruja Roca, from forn de Pla, and young cook Saray Estarlich. Together, they will reveal the secrets of these recipes with Arab roots, deeply embedded in the culture of Xàtiva.
Both arnadí and monjàvena are sweets that gain special prominence during Easter Week, with Xàtiva's bakeries preparing thousands of units to meet festive demand. Arnadí, primarily made with pumpkin, sugar, ground almonds, egg yolks, cinnamon, and lemon zest, is traditionally decorated with whole almonds. Monjàvena, a flatbread of Arab origin, is prepared with oil, water, salt, eggs, flour, sugar, cinnamon, and butter, and is also known as 'almoixàvena' or 'moixàvea'.
In addition to traditional versions, the program will explore reinterpretations of these sweets, transforming them into creations worthy of haute cuisine. A monjàvena pudding and an arnadí mousse with citrus gel, almond soil, and a honey Florentine tile will be presented. Àlex Blanquer will also guide viewers through Xàtiva and its surroundings, culminating in a tasting in the Plaça de la Seu.
'Sabors de sempre' not only highlights gastronomy but also showcases the cultural richness, landscapes, and local customs, offering an authentic portrait of Valencian identity.

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