You will not only find the flavours of the 16th century in the city's restaurants; the confectioners and bakers also join the Festival, reviving the most traditional pastries such as 'Garrofetes del Papa' (Pope's small carobs), and 'Pastissets' (Candied Squash Turnovers), and also preparing sweets, which can only be sampled during the days of the Festival, according to the tastes of five hundred years ago.

Every two years a new sweet is created, always according to the tradition and ingredients of the era.

Go ahead and try them:

• The Festival bread
• Coca de l'Emperador (Emperor's Cake): a savoury fish-based delicacy made with ingredients used in the cuisine of the period and with a great tradition in our region.
• Spinach, cheese and nut cake
• Renaissance or thin cake: made according to the culinary tradition of the era with flour, oil, honey and nuts.
• 'Torretes'
• Pancakes in the shape of the shield of the city in the 16th century.
• Blancmange with almond milk and rose water.
• 'Pastissets' (Candied squash turnovers)
• 'Garrofetes del Papa' (Pope's small carobs)
• Good aubergine cake with salted meat.