Cuisine, lent and 7 Portes
The seven-legged figure of La Vieja Quaresma is used as a funny kind of calendar, whose legs and shoes are used to count down how many weeks are left until Easter
Lent is a 40-day period that runs from Ash Wednesday until Easter. Forty days of retreat, reflection and penance that, in the culinary world, translated into a time of breaking fasts and abstinence. Eating in moderation and eating little meat. To make a virtue of necessity, cod and vegetable stews emerged out of the prohibitions. As Lent straddles spring, to fill out the modest diet, a multitude of fruit and vegetables are added that nature provides in March and April.
Easter is personified in the figure of the Vella Quaresma; designed to express the passing of time during Lent. Vella Quaresma is represented as a woman with cod in one hand and a basket of vegetables, normally chard, in the other. A woman who, has seven legs, or seven herrings, instead of two legs.
At 7 Portes, with our 181 years of history, we have witnessed and participated in the evolution of cuisine in Spain. As a result of this experience, during Lent we provide special additions to our usual dishes. These include cod stews, chickpeas and chard, Catalan-style broad beans, stewed peas, rice and vegetable dishes, early asparagus … and on Wednesdays and Fridays, Buñuelos de viento (fried puffs) from Empordà.