The typical gastronomy of the town is the typical Mediterranea. Salad and cooked with olive oil, which until recently He was driven home by most families. Also the tradition of dressing the olives, green or black, Are frequent broken, the soybean, and "Posades". Of the first dishes popularly called "hot dishes" we must highlight the recapte, El Recapte is a cooked Based on legumes where potatoes, cabbage and other varieties of vegetables are mixed as well as products derived from bacon Like the Pata, Morro, ear, butifarras, rib, bacon, etc. Years ago it was the typical food of all the houses because it allowed the aprobechamiento of that at all times, he had in the pantry.

THE FEAST OF THE RECAPTE:
For some years, to La Sénia, The Festival of the Recapte takes place that takes place the first Monday after the 9 of May (Sant Gregori). That food Popular that congregates more than fifteen hundred people was created with the intention of keeping alive one of the most peculiar aspects Of the local gastronomy.

CARNIVAL:
For carnival is made a special variant of pot, in which instead of soup of broth is made in rice that accompanies accompany With small balls (big meatballs like a tennis ball) made with bacon, garlic and striped bread, In some families it is customary to eat it by Naviadad.
As a second course there is a great variety of meat products, especially the chicken and rabbit and the elements Own of the slaughter of the pig, The butifarrons is a variety of the own Baldana of the zone of Tortosa and delta, But without so many pine nuts, cinnamon or so many species.

IN TRADITIONAL TABLES:
To the traditional tables, the fish that was put formerly was the cod, known in the area as "pollock". It was also common to eat salted sardines, very often mixed with cabbage and potatoes boiled or soft, Dish that even now in meals, is a true delight for the perfect combination of the flavors they give Cabbage and sardines.

THE MOST POPULAR SWEETS:


The most popular and typical sweets are pastisets. As happens in all the places the people of each Town presume To make the best of the area. The Senia of course have the firm conviction that the best are here Pastisets. Well if they are not the best if they are very good and the best judgment that can be done is to try them out. it keeps Even the practice of distributing Pastisets, Coconuts of Sagi, Coconut rapit of almond and almonds to friendships and other commitments When a couple gets married.
For Easter it is traditional to make "borrainas" battered and figs in the paella that well anointed of honey and freshly fried are a Pleasure for the palate.

LAS MANJOIAS:

For Easter the bread ovens and private houses are the "Manjoies". Usually Are usually in the form of stuffed thread of angel hair jam, garnished with candied fruit and a pair of
boiled eggs, La Senia is the only town where this sweet, called "Manjoia" (Food Joya). In others Nearby places are told Monas, and paste composition varies slightly.

THE MOSTILLO:
In the past, it was a deeply rooted custom to make the "Mostillo" when it was harvesting (until the middle of the 20th century La Senia cultivated grapes and wine into many homes) and Menbrillo in autumn, together with the bread and wine Sugar small and large could eat durough all winter for snack or as desserts.