Easter mona

Initially, the mona was a cake made with sugar or other sweeteners, and contained hard boiled eggs.

In Valencia and Murcia, on the other hand, the recipe has not changed and still has the original form of a pastry with the hard-boiled egg on it.

In Valencia there are areas where the mona is typical all year, without the hard-boiled egg on it, but it often has different names such as tonya, panou, pa socarrat, and coca bova, among other alternatives.

[5] In almost all Catalonia and Valencia, it is customary for godparents to give the mona to their godchild on Easter Sunday.

[5] The Easter mona tradition is tied to that of bakers, who make works of art with pastry and chocolate, and since the mid-nineteenth century, mones have lost their initial simplicity, making their presentation more complex, for they must be elaborated with caramelized sugar, sugar almonds, jams, crunchy toppings, or silver anise, before being decorated with painted Easter eggs or figures made from porcelain, wood, cardboard or fabric.