Our desserts are made with recipes that have been passed from generation to generation and although today we can find them in the ovens at any time of the year, our ancestors reserved them for specific parties.
The Arnadí originating from la Costera, typical of Lent and Holy Week. A famous dessert made with pumpkin or sweet potato, sugar, cinnamon, and almonds; Its presentation, very elaborate and striking, reminds of a tajine (typical Arab casserole) and reveals the Andalusian heritage. In Llanera de Ranes the national arnadí contest is held. Another dessert of Arab origin is the Monjàvena that was formerly made on lent Thursday. The monjàvena de la Costera contains oil, flour, eggs, cinnamon and butter. In Moixent they make a special almond dessert that bear the name of Moixentins.
On All Saints’ Day, it is customary to prepare fogasses, a traditional pastry sweet made with pumpkin and baked with eggs, almonds and raisins, as well as panellets made with marzipan which are shaped into little bones. Other marzipan desserts are also typical in San Dionisio, giving it the shape of the typical fruits and vegetables of the garden. At Christmas and in almost all the festivals of our region towns we will find on the table sequillos, anise rolls, sweet potato cakes, rosegons, butter cocas, cocolets, almonds and mantecados among others. In the Font de la Figuera the flora rolls, the must rolls, and the brandy rolls are very typical.