{"id":2454,"date":"2026-01-18T00:14:26","date_gmt":"2026-01-18T00:14:26","guid":{"rendered":"https:\/\/casaisabel.es\/?p=2454---b4d86169-2d14-4743-a8ed-80d88834279e"},"modified":"2026-01-18T00:14:26","modified_gmt":"2026-01-18T00:14:26","slug":"la-mona-de-pascua-un-dulce-de-valencia-y-el-levante-espanol","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/de\/la-mona-de-pascua-un-dulce-de-valencia-y-el-levante-espanol\/","title":{"rendered":"La mona de Pascua: un dulce de Valencia y el levante espa\u00f1ol"},"content":{"rendered":"<p style=\"text-align: justify;\">La llegada de<strong> la<\/strong> <strong>Semana Santa conlleva la aparici\u00f3n de m\u00faltiples <a href=\"https:\/\/casaisabel.es\/de\/\" target=\"_blank\" rel=\"noopener noreferrer\">especialidades reposteras <\/a>asociadas a este periodo<\/strong> del a\u00f1o. <strong>La mona de Pascua es una de ellas; muy frecuente en todo el levante espa\u00f1ol y, por supuesto, en Valencia<\/strong>, una ciudad que gastron\u00f3micamente tiene mucho que aportar m\u00e1s all\u00e1 de su famosa paella.<!--more--><\/p>\n<p style=\"text-align: justify;\"><strong>El postre que sobrevive a los siglos reinvent\u00e1ndose<\/strong><\/p>\n<p style=\"text-align: justify;\">La <a href=\"http:\/\/www.directoalpaladar.com\/cultura-gastronomica\/dulces-tipicos-de-semana-santa\" target=\"_blank\" rel=\"noopener noreferrer\">mona de Pascua<\/a> es un dulce <strong>de origen \u00e1rabe, no en vano la palabra <em>munna<\/em> viene a significar \u201cprovisi\u00f3n de la boca\u201d y est\u00e1 asociada al bocado que, en ocasiones, los antiguos \u00e1rabes regalaban a sus se\u00f1ores<\/strong>. En Valencia, la mona de Pascua <strong>se consume en Semana Santa para celebrar el fin de las restricciones de la Cuaresma<\/strong>. <strong>En <a href=\"http:\/\/blogs.20minutos.es\/yaestaellistoquetodolosabe\/algunos-apuntes-sobre-la-tradicional-mona-de-pascua\/\" target=\"_blank\" rel=\"noopener noreferrer\">su origen<\/a>, este pastel era regalado por los padrinos a sus ahijados<\/strong>. <strong>Se colocaba en ella tantos huevos como a\u00f1os tuviese el ni\u00f1o<\/strong>, siempre hasta una cantidad m\u00e1xima de doce, edad en la que los ni\u00f1os dejaban de recibirla como regalo. <strong>Fue en el siglo XIX cuando los reposteros comenzaron a comercializarla<\/strong> variando la receta tradicional hasta crear multitud de formas y variedades diferentes.<\/p>\n<p style=\"text-align: justify;\">Hoy en d\u00eda, es posible encontrar una gran variedad de ellas. <strong>Generalmente, los huevos duros han sido sustituidos por huevos de chocolate,<\/strong> otras formas reposteras o figuritas no comestibles. <strong>La propia mona ha cambiado tambi\u00e9n<\/strong> y de la antigua receta, hecha fundamentalmente a base de harina, huevos y az\u00facar, se encuentran hoy <strong>variedades de todo tipo: rellenas de crema, cubiertas de merengue, con trazas de chocolate o trufa<\/strong> y un largo etc\u00e9tera. Es frecuente que en estas fechas <strong>los pasteleros valencianos y de otras zonas de Espa\u00f1a compitan entre s\u00ed por lograr la mona m\u00e1s espectacular.<\/strong><\/p>\n<p style=\"text-align: justify;\">Se trata de una <a href=\"https:\/\/casaisabel.es\/de\/postres\/\" target=\"_blank\" rel=\"noopener noreferrer\">receta tradicional<\/a> que ha sido modificada progresivamente sin perder su importancia cultural. <strong>Una tradici\u00f3n que puede degustarse acompa\u00f1ada de otras especialidades valencianas<\/strong>, en la ciudad o en la playa, en una arrocer\u00eda o un restaurante en Malvarrosa.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.flickr.com\/photos\/romerijo\/447131920\/in\/photolist-FvEK3-bKrRiF-aJEyfg-9BVddq-4A7PHo-9BUV6o-7R9WaH-cvY1B-9BV4Z3-bKYLyP-7PSFj2-6ndHNb-fNqgMN-mVEc2t-6eQ8to-gd9UpB-gd9UUV-gdaxPV-aJEybx-e8DHUW-9D3FpE-4Aw5Ky-4RTrdY-7QBiwE-GeZxH-4ArNjX-4Amsfp-gdacJN-gd9XDm-gdaxDz-gdacFw-9AHgxN-n5m48p-o6MWEC-9BUPyL-6eRB1D-dBjkf5-6cvSXQ-7SowCa-ngv7Rw-9CcnJq-cu9JD-cvY1y-FEa4Q-nPpc3W-e4uXRQ-4AvL39-4AroVT-o6MWLj-o8ET5V\" target=\"_blank\" rel=\"noopener noreferrer\">Imagen<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>La llegada de la Semana Santa conlleva la aparici\u00f3n de m\u00faltiples especialidades reposteras asociadas a este periodo del a\u00f1o. La mona de Pascua es una de ellas; muy frecuente en todo el levante espa\u00f1ol y, por supuesto, en Valencia, una ciudad que gastron\u00f3micamente tiene mucho que aportar m\u00e1s all\u00e1 de su famosa paella.<\/p>","protected":false},"author":2,"featured_media":2455,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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