Pesquisando por: "Pan egg" - Fotoarena - Agência de fotojornalismo

20240322_zna_c181_311 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Elaborations prepared in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won in 2021 the title of best torrija of the Community of Madrid, awarded by the Association of Artisan Entrepreneurs of Pastry and Bakery of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_307 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Torrijas dough in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_306 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Torrijas dough in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_305 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_304 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Torrijas dough in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_297 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A man works on making torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_296 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A man works on making torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_301 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A man prepares a plate of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_298 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A man works on making torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_289 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Door of the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won in 2021 the title of best torrija of the Community of Madrid, awarded by the Association of Artisan Entrepreneurs of Pastry and Bakery of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_290 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A woman works in the preparation of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_292 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A woman works in the preparation of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_291 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A woman works in the preparation of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_293 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A woman works in the preparation of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_288 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A man prepares a plate of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_287 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_294 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A woman works in the preparation of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_286 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A plate of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_285 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: A plate of torrijas in the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won the title of best torrijas in the Community of Madrid in 2021, awarded by the Association of Artisan Pastry and Bakery Entrepreneurs of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

20240322_zna_c181_283 March 22, 2024, San Lorenzo De El Escorial (Madr, Spain: Torrijas prepared for sale at the pastry shop 'Paco Pastel', on March 22, 2024, in San Lorenzo de El Escorial, Madrid (Spain). The 'Paco Pastel' bakery won in 2021 the title of best torrijas of the Community of Madrid, awarded by the Association of Artisan Entrepreneurs of Pastry and Bakery of the Community of Madrid. Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and that, after being coated in egg, are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be eaten as a substitute for meat during Lent because they are a satiating and caloric food that provides energy...22 MARCH 2024..Rafael Bastante / Europa Press..03/22/2024 (Credit Image: © Rafael Bastante/Contacto/Zuma Press/Fotoarena)

2512531 A empreendedora e chocolatier, Fernanda Siller, 43, moradora de Carapicuiba na Grande São Paulo, prepara ovos de chocolate artesanais. Há 9 anos, ela fundou a Fernanda Bolos e Doces no intuito de ajudar o marido nas despesas de casa. Segundo a chocolatier, a época de Páscoa é a mais esperada do ano pra seus negócios. Na foto, a chocolatier, mostra sua primeira panela, onde todo seu negócio começou.

2512506 A empreendedora e chocolatier, Fernanda Siller, 43, moradora de Carapicuiba na Grande São Paulo, prepara ovos de chocolate artesanais. Há 9 anos, ela fundou a Fernanda Bolos e Doces no intuito de ajudar o marido nas despesas de casa. Segundo a chocolatier, a época de Páscoa é a mais esperada do ano pra seus negócios. Na foto, a chocolatier, mostra sua primeira panela, onde todo seu negócio começou.

2512529 A empreendedora e chocolatier, Fernanda Siller, 43, moradora de Carapicuiba na Grande São Paulo, prepara ovos de chocolate artesanais. Há 9 anos, ela fundou a Fernanda Bolos e Doces no intuito de ajudar o marido nas despesas de casa. Segundo a chocolatier, a época de Páscoa é a mais esperada do ano pra seus negócios. Na foto, a chocolatier, mostra sua primeira panela, onde todo seu negócio começou.

ny050324141707 Roasted kale and sweet potatoes with eggs. Roasted vegetables become a full meal when eggs are cracked into nests of kale on the sheet pan. Food styled by Barrett Washburne. (Nico Schinco/The New York Times/Fotoarena)

UP1EJAN02ABYR Pan-Am Games - Santiago 2023 - Climbing - Parque Cerillos, Santiago, Chile - October 22, 2023 General view of Brazil's Pedro Egg during men's speed qualifying REUTERS/Pilar Olivares

UP1EJAM1T1VXP Pan-Am Games - Santiago 2023 - Climbing - Parque Cerillos, Santiago, Chile - October 22, 2023 Brazil's Pedro Egg in action during his match against Noah Bratschi of the U.S. during the men's speed quarter final REUTERS/Pilar Olivares

UP1EJAM1QFOWD Pan-Am Games - Santiago 2023 - Climbing - Parque Cerillos, Santiago, Chile - October 22, 2023 Brazil's Pedro Egg in action during a match at the men's speed qualifying REUTERS/Pilar Olivares

20230902_zaf_x99_518 RONGSHUI, Sept. 3, 2023 Pan Huami dyes the cloth in Wuying Village on the border between south China's Guangxi Zhuang Autonomous Region and southwest China's Guizhou Province, on Sept. 2, 2023. Wuying Village is a Miao ethnic group hamlet that nestles snugly in the towering mountains stretching across the border between Guangxi and Guizhou. . ''Liang Bu'', named for its glistening appearance, is a kind of traditional hand-made cloth of Miao ethnic group. . Women of Miao ethnic group in Wuying plant woad in spring and harvest it in fall. They soak woad in water for days before mixing it with materials such as lime, to make the dye for ''Liang Bu''. It usually takes months to make a piece of ''Liang Bu'' after repeated process of dip-dyeing, drying, pounding, applying egg white and steaming. The cloth gradually becomes glistening owing to tens of thousands of poundings by villagers with traditional wooden hammers. After cutting, sewing, embroidery and ironing, a set of glossy ''Liang Bu'' clothes is finally done with up to one year spent from the planting of woad in general.. Subject to its complicated producing techniques, ''Liang Bu'' was once rarely seen. In recent years, it was gradually favored again thanks to the development of local tourism and the improvement in people's awareness of traditional cultural protection. (Credit Image: © Huang Xiaobang/Xinhua/Zuma Press/Fotoarena)

20230331_zna_c181_370 March 31, 2023, Madrid, Spain: A plate of torrijas at the pastry shop 'Obrador El Panazo', on March 31, 2023, in Madrid (Spain). Torrijas, a typical sweet of Lent and Easter, are prepared with slices of bread soaked in milk or wine and, after being dipped in egg batter, they are fried in a pan with oil. Afterwards, they are usually sweetened with honey or sugar and flavored with cinnamon. Torrijas originated in the 15th century, when they began to be prepared to relieve women during childbirth and to help them recover after giving birth. They began to be consumed to replace meat during Lent because they are a satiating and caloric food that provides energy. Torrijas are associated with difficult times and economic hardship, when having a cheap and affordable element such as leftover bread allowed eating a sweet from time to time without being an excessive expense...31 MARCH 2023;TORRIJAS;ELABORATION;LENT;HOLY WEEK;FESTIVITIES;SWEET;DESSERT;ENERGY..Gustavo Valiente / Europa Press..03/31/2023 (Credit Image: © Gustavo Valiente/Contacto/Zuma Press/Fotoarena)

ny260523160508 Orecchiette salad with halloumi croutons, in New York, March 29, 2023. Halloumi, a cheese that sears and grills beautifully with a salty, squeaky bite, substitutes for croutons in this main-course pan dish. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times/Fotoarena)

ny260523160107 FILE Ñ Crispy rice with dill and runny eggs, in New York, Dec. 8, 2022. This one-pan recipe, based on the Iranian dish baghali polo, makes an easy, light and very green dinner. Food Stylist: Barrett Washburne. (Julia Gartland/The New York Times/Fotoarena)

ny170622154606 A sheet pan kimchi fried rice. This dish is one of Eric Kim?s essential Korean recipes, a reimagining of a recipe that is already weeknight-optimized ? kimchi fried rice ? except for the fact that you need to have cooked rice on hand. Food Stylist: Sue Li. Prop Stylist: Sophia Pappas. (Bobbi Lin/The New York Times/Fotoarena)

20220405_zna_c181_359 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_360 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_361 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca..04/05/2022 (Credit Image: © Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_365 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca..04/05/2022 (Credit Image: © Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_367 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_373 April 5, 2022, Madrid, Spain: Worker prepares torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_372 April 5, 2022, Madrid, Spain: Workers make torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_371 April 5, 2022, Madrid, Spain: Workers make torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_374 April 5, 2022, Madrid, Spain: Worker prepares torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_380 April 5, 2022, Madrid, Spain: Torrijas made in the bakery of the bakery 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_376 April 5, 2022, Madrid, Spain: Worker prepares torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_375 April 5, 2022, Madrid, Spain: Worker prepares torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_381 April 5, 2022, Madrid, Spain: Torrijas made in the bakery of the bakery 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_382 April 5, 2022, Madrid, Spain: Obrador de la pastelería 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_383 April 5, 2022, Madrid, Spain: Obrador de la pastelería 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_384 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_385 April 5, 2022, Madrid, Spain: Workers make torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Alberto Ortega / Europa Press..04/05/2022 (Credit Image: © Alberto Ortega/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_332 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_331 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_333 April 5, 2022, Madrid, Spain: Elaboration of torrijas in the bakery of the pastry shop 'La Hermosita', days before Easter 2022, on April 5, 2022, in Arganda del Rey, Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_268 April 5, 2022, Madrid, Spain: A plate of typical torrijas from the bakery 'La Duquesita', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_267 April 5, 2022, Madrid, Spain: A plate of typical torrijas from the bakery 'La Duquesita', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_266 April 5, 2022, Madrid, Spain: A plate of typical torrijas from the bakery 'La Duquesita', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_270 April 5, 2022, Madrid, Spain: Typical torrijas dishes from the pastry shop 'La Duquesita', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_269 April 5, 2022, Madrid, Spain: Typical torrija from the bakery 'La Duquesita', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_272 April 5, 2022, Madrid, Spain: Facade of the pastry shop 'La Duquesita', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_252 April 5, 2022, Madrid, Spain: A typical torrija from the bakery 'La Casa de las Torrijas', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_232 April 5, 2022, Madrid, Spain: A plate of torrijas at the bakery 'La Casa de las Torrijas', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

20220405_zna_c181_234 April 5, 2022, Madrid, Spain: A typical torrija from the bakery 'La Casa de las Torrijas', days before Easter 2022, on April 5, 2022, in Madrid (Spain). Torrijas are the typical sweet of Lent and Easter and consists of a slice of bread soaked in milk or wine, which is then coated in egg and fried in a pan with oil. Finally, according to each person's taste, the torrija can be sweetened with honey or sugar and cinnamon. Torrijas first appeared as food for the poor because they were the best option to get strength while using low-cost products such as bread. They are linked to Lent because in the post-war period, since meat could not be eaten during Easter, torrijas became popular as a source of energy...05 APRIL 2022;GASTRONOMY;FESTIVITY;HOLY WEEK;TORRIJAS;TYPICAL SWEETS..Cézaro De Luca / Europa Press..04/05/2022 (Credit Image: © CéZaro De Luca/Contacto/Zuma Press/Fotoarena)

ny060421125704 A pan-fried breaded pork chop and a spring salad with sweet herbs, egg and walnuts, in New York, March 23, 2021. For his birthday, David Tanis is making what he craves: a special salad, breaded pork chops, and comforting baba au rhum. Food styled by Simon Andrews. (David Malosh/The New York Times/Fotoarena)

ny060421125405 Pan-fried breaded pork chops and a spring salad with sweet herbs, egg and walnuts, in New York, March 23, 2021. For his birthday, David Tanis is making what he craves: a special salad, breaded pork chops, and comforting baba au rhum. Food styled by Simon Andrews. (David Malosh/The New York Times/Fotoarena)

ny020623212006 FILE Ñ Spaghetti with fried eggs, a recipe by Mark Bittman, in New York, March 17, 2021. With mom-approved sheet-pan shrimp with white beans and lemon. Food stylist: Monica Pierini (Linda Xiao/The New York Times/Fotoarena)

ny250221214305 Oven Bacon and Eggs, a sheet pan recipe. Food stylist: Carrie Purcell. (Andrew Purcell/The New York Times/Fotoarena)

ny291220173304 Crispy oven bacon and eggs, in Los Angeles, on Dec. 13, 2020. A big holiday breakfast is great ? unless you?re the one stuck making it. This sheet-pan recipe is the solution. Food Stylist: Carrie Purcell. (Andrew Purcell/The New York Times/Fotoarena)

ny110522191104 FILE Ñ Tamagoyaki in New York in July 2019. You could make this rolled omelet in a classic Japanese tamagoyaki pan, a square dream of a kitchen appliance, but this recipe from Kiera Wright-Ruiz works just as well in a nonstick skillet. Food styled by Simon Andrews. (Con Poulos/The New York Times/Fotoarena)

ny280519135704 An herby polenta served for brunch with a zesty green salad, in New York, May 9, 2019. Yotam Ottolenghi reveres classic dishes, but sometimes he can?t help playing around with them ? in this case baking polenta in one pan instead of following his fathers technique of stirring the dish into creamy perfection. (Andrew Scrivani/The New York Times/Fotoarena)

ny280519135304 An herby polenta with eggs, feta and cornmeal baked in the oven, in one pan, in New York, May 9, 2019. Yotam Ottolenghi reveres classic dishes, but sometimes he can?t help playing around with them ? in this case eschewing his father's tradition-laden technique of stirring the dish into creamy perfection. (Andrew Scrivani/The New York Times/Fotoarena)

ny280519135004 Ingredients for an herby polenta with eggs, feta and cornmeal, in New York, May 9, 2019. Yotam Ottolenghi reveres classic dishes, but sometimes he can?t help playing around with them ? in this case turning polenta on its head by baking it in the oven instead of cooking it on the stovetop. (Andrew Scrivani/The New York Times/Fotoarena)

ny070519142104 Skillet greens with runny eggs, peas and pancetta. The dish, a variation on the North African staple shakshuka, is a satisfying, one-pan meal that?s just as easy to throw together for a Tuesday dinner as it is for a weekend breakfast. (Con Poulos/The New York Times/Fotoarena. Food Stylist: Simon Andrews)

ny070519141904 Preparing skillet greens with runny eggs, peas and pancetta. The dish, a variation on the North African staple shakshuka, is a satisfying, one-pan meal that?s just as easy to throw together for a Tuesday dinner as it is for a weekend breakfast. (Con Poulos/The New York Times/Fotoarena. Food Stylist: Simon Andrews)

ny070519141704 Preparing skillet greens with runny eggs, peas and pancetta. The dish, a variation on the North African staple shakshuka, is a satisfying, one-pan meal that?s just as easy to throw together for a Tuesday dinner as it is for a weekend breakfast. (Con Poulos/The New York Times/Fotoarena. Food Stylist: Simon Andrews)

ny170720213504 FILE ? Roasted broccoli and potato tacos with fried eggs, a recipe from Kay Chun that works for people who like the bitter singe of roasted broccoli, in New York, April 3, 2019. Your summer weeknights meal clean-up will be a cool breeze with these single pan and sheet-pan dishes. Food Stylist: Monica Pierini (Julia Gartland/The New York Times/Fotoarena)

ny201118132404 Asado stacked with eggs and a slice of the nutty Filipino cheese queso de bola ? all sandwiched between pan de sal, a sweet, yeasted roll, served at the Filipino restaurant Lasa, in Los Angeles, Oct. 29, 2018. The morning after Thanksgiving, the brothers turn the leftover asado into breakfast. (Jessica Sample/The New York Times/Fotoarena)

ny010518152311 An asparagus and egg mixture are cooked in a well buttered pan for a recipe, asparagus frittata with burrata and herb pesto, in New York, April 23, 2018. A frittata is a perfect light lunch or supper accompanied by a mixed-green salad Ñ a good standby when you want something easy. (Karsten Moran/The New York Times/Fotoarena)

412-40509 Copper pot on kitchen stove

ny260917144405 Italian pork sausages with peppers and onions, served with fried eggs, in New York, Aug. 22, 2017. Sausages and a pan of colorful sliced bell peppers, briskly saut?ed in olive oil with onions, with a hint of garlic and a splash of red wine vinegar added toward the end of cooking, is perfectly delicious and takes mere minutes. (Karsten Moran/The New York Times/Fotoarena)

ny260917144504 Italian pork sausages with peppers and onions, served with fried eggs, in New York, Aug. 22, 2017. Sausages and a pan of colorful sliced bell peppers, briskly saut?ed in olive oil with onions, with a hint of garlic and a splash of red wine vinegar added toward the end of cooking, is perfectly delicious and takes mere minutes. (Karsten Moran/The New York Times/Fotoarena)

412-40031 Portrait smiling woman cooking scrambled eggs at stove in kitchen

412-40029 Friend roommates cooking scrambled eggs at stove in kitchen

412-40018 Couple cooking scrambled eggs on stove in kitchen

412-40015 Smiling woman making breakfast in kitchen

412-39998 Woman cooking scrambled eggs at stove in kitchen

412-39921 Young couple cooking scrambled eggs on stove in kitchen

412-39895 Young woman cracking egg over skillet on stove in kitchen

412-39882 Woman cracking fresh pepper on eggs cooking on stove in kitchen

412-39869 Woman cooking eggs on stove in kitchen

412-36059 Father cooking breakfast at stove with daughter and son

TCDGREG_ZX015 GREEN EGGS AND HAM, (aka GREEN EGGS AND HAM: THE SECOND SERVING), from left: E.B. (voice: Ilana Glazer), Guy-I-Am (voice: Michael Douglas), Sam-I-Am (voice: Adam Devine), 'Tinker Tailor Mother Spy', (Season 2, Episode 202, aired April 8, 2022). ph: ©Netflix / Courtesy Everett Collection

alb4156362 Jean Baptiste Simèon Chardin (Paris, 1699-1779). Still Life with Pestle and Mortar, Pitcher and Copper Cauldron (ca. 1728 - 1732). Oil on canvas. 32.5 x 39 cm. Museum: Museo Nacional Thyssen-Bornemisza, Madrid.

alb2068239 Joachim Beuckelaer / 'Market', 1564-1565, Flemish School, Oil on panel, 137 cm x 197 cm, P07024. Museum: MUSEO DEL PRADO, MADRID, SPAIN.

akg580540 Koeppel, Matthias. geb. 1937. "Apfel und Ei", 1982. Öl auf Leinwand, 30 × 30 cm. Privatsammlung. Museum: PRIVATE COLLECTION. Copyright: © Matthias Koeppel. This artwork is not in the public domain. It is your responsibility to obtain all necessary third party permissions from the copyright handler in your country prior to publication.

akg7070304 Fragments of egg or even fibrous pan, decorated in sludge technology, dated, pan holder kitchen utensils earthenware ceramics earthenware glaze largest fragment, hand-turned molded glazed fried lemonade Fragments of earthenware egg or even frying pan. White shard of yellow-green glazed Start of handle still present Decorated in sludge technique Decoration consists of rosette or floral motif in the middle stripes and lines in very dark glaze Date applied to the bottom of one of the pans on largest fragment year: 1767 archeology Gerdesiaweg underground pit Rotterdam Kralingen- Crooswijk Rubroek indigenous pottery import food cooking kitchen food preparation Soil discovery underground pit Gerdesiaweg 16011978.

akg3863674 Basquiat, Jean-Michel 1960-1988. "Eyes and Eggs", 1983. Acryl, Ölkreide und Collage auf. Abdeckplane, zwei Teile zusammen, 302,3 x 246,4 cm. Privatsammlung. Copyright: This artwork is not in the public domain. Additional copyright clearance may be required before use of this image. © Jean-Michel Basquiat.

iblfpe09940224 Eggs sunny side up with bacon and toast typical english breakfast

iblfpe09940215 Eggs sunny side up with bacon and toast typical english breakfast

ibxfpe09939534 Home made omelette with cheese tomato and rucola rocket salad arugola

ibxfpe09940121 Home made omelette with cheese tomato and rucola rocket salad arugola

ibxfpe09940116 Home made omelette with cheese tomato and rucola rocket salad arugola