The history of Laganas runs throughout the food tradition from antiquity until today. Aristophanes in “Ecclesiazusae” says “Lagana Petta” ie. “Laganas made”. And Horace in his writings mentions Lagana as “The dessert of poor”. The custom of Laganas remained unchanged over the centuries and customary be prepared with care by the baker neighborhood, crisp and delicious sesame and consumed on Clean Monday, the Protonistimi Monday of Lent. The name of “Clean” came from the habit that had housewives in the morning of that day, wash with warm water and ash all cooking utensils, a “day cleansing”. Then hung in place where remained until the end of fasting. Also on that day exited all family in the countryside and laid the down to earth and eating meatless meals like halva, olives, roe and Lagana.
On Shrove Tuesday prepares man after the holidays and the gastronomy of Carnival, to cleanse the soul and body to reach the end ie. Easter and resurrected again in the resurrection of the Lord. A typical example is the lagana having the shape of “Mama Lent,” which represents a long woman having a cross head, not because the mouth is extended nisteia.Ta arms are crossed for prayer has seven feet which symbolize the seven weeks of fasting. Custom customary to measure time during the period of Lent was every Saturday to cut one leg and the last cut the Holy Saturday where they hid in a dried fig or a nut and whoever found it was lucky the next year.
The tasty and delicious for everyone Laganas is a product worthy of respect and true rich history, it is a great loss for future generations to forget our traditions, to forget old Lenten smells. Bakers neighborhood loyal to our traditions manufacturing Clean Monday lagana thus contributing to the maintenance of custom, that new generations have the opportunity to hear, smell and taste Lent because Lenten scents are indirect carriers of a deep spirituality.