PASTISSERIA Diego over 100 years making Easter cakes

The Diego Pastisseria is without a doubt the oldest in Xàbia, more than 100 years old and four generations contemplate it. It was founded by Francisco Diego Martí in the church square where the church used to be. tourist office. Pepito Diego later moved to the opposite side of the church square and eight years ago Francisco José Diego opened the store and oven on Avenida Amanecer, opposite Mercadona.

Her son, Jordi, who is the fourth generation, is beginning to make all kinds of sweets and especially the Easter Monas which are traditional at this time. Its elaboration is totally traditional and on these dates of Easter they have many demands of Panquemados, Monas egg, Crocodiles y chocolate cakes.

Francisco himself has told us that, "the recipe is very similar to simple for these sweets. Its ingredients are, oil, egg, lemon, flour, sugar and yeast. All this is mixed and kneaded. After fermenting 60 minutes it is introduced into the oven at a gentle temperatureand".

Another of the traditions of Holy Week is the "Lletá or Sopá"A traditional dessert of Good Friday which is a kind of custard with mona, lemon and cinnamon.

In addition, the PASTISSERIA Diego cakes communion, weddings and celebrations are developed and combines traditional homemade pastry Xàbia with the French without forgetting "els Pastissets of Metla and they Tortaes".