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Diari de Catalunya

Easter Monas Take Center Stage at 'Del Blat a la Taula' Workshop in Bellcaire

Twenty participants learned to prepare this traditional sweet in an activity organized by the Consell de la Noguera.

Image of an Easter cake with chocolate eggs and colorful feathers.
IA

Image of an Easter cake with chocolate eggs and colorful feathers.

The traditional Easter monas were the main focus of the Del Blat a la Taula workshop held in Bellcaire d'Urgell, where twenty enthusiasts learned to prepare this traditional Holy Week sweet.

The activity, organized by the Consell de la Noguera in collaboration with the Gremi de Forners, allowed participants to develop their culinary skills. In addition to hands-on practice, they received an introduction to the origin and tradition of the monas, led by members of the Gremi de Forners and local pastry chefs.
This initiative not only offered a gastronomic experience but also connected attendees with the culinary heritage of the region. The spring cycle of Del Blat a la Taula will conclude next Saturday, April 11, with the preparation of traditional panadons.
This final session will take place at the old communal oven of La Torre de Fluvià, in the municipality of Cubells. This oven, which was operational until the mid-20th century, was restored in 2019 and will now host the closing of this cycle dedicated to local gastronomy.

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