History and origin
Two festive preparations: pumpkin in Fiñana, egg and spring onion in Tabernas
In Fiñana, zaramandoña mixes rehydrated dried pumpkin, dried peppers and tomatoes, black olives and cod. It is prepared for San Sebastián, when food accompanies open doors and a neighbourhood celebration.
In Tabernas, ensalada de Semana Santa shares the name but changes the balance: cod, egg, dried peppers and tomatoes and spring onion form the dressing. Both versions keep the dried pantry and festive calendar while remaining distinct.
