Vigil tapas and Easter sweets will be the snacks that can be tasted these days
The Madrid municipality of Móstoles will celebrate from April 2 to 5 its 4th Gastronomic Tasting of Holy Week where the hospitality of the center will participate to collaborate with the municipal initiative.
15 hoteliers will create and cook for locals and visitors to the City the typical dishes of Easter in its different versions and even the creation of menus in some cases.
The objective of the conference in leisure and above all the collaboration of the local hospitality to boost trade and tourism promotion of Móstoles.
The municipal council is behind this initiative that through the We undertake program, belonging to the competences of Municipal Economic Promotion Company of the Móstoles City Council, has decided to re-convene this gastronomic event that will surely be a success as in past editions.
The municipality is one of the largest cities in the community, housing more than 200,000 inhabitants and its hotel activity is wide, varied and populous, in order to serve the entire city.
Móstoles currently celebrates three festive days within the year and on the word of its mayor Daniel Ortiz:
Leisure, tourism, culture, gastronomy and traditions go hand in hand in the economic and social dynamism of a municipality.
The Feast of the Mostoleña Easter It is declared of regional tourist interest, and its gastronomic activity must be at the height of the traditional religious festival.
Different culinary and gastronomic proposals They are carried out on those dates by the hand of the Brotherhoods and Brotherhoods of the municipality, and now thanks to this initiative, everyone can visit it, enjoy its acts, and at the same time taste it …
Throughout the 4 days of the event you can choose to take:
- Typical Vigil tapas.
- Traditional sweets.
- Special Easter menus.
- Locally produced artisan products.
This selection can be tasted in any of the 15 establishments participating in the event, with elaborations based on cod, crumbs, seafood, vegetables and chickpeas, leaving torrijas for desserts or snacks.