Veladas and Festivities of La Línea de la Concepción
The Velada and Fiestas of La Línea de la Concepción is the only fair in the area that does not have a livestock origin. In fact, the Velada and Fiestas of La Línea commemorates the birth of the city, which is why it is celebrated during the week of July 20th, the date when the City Council was established after the separation from San Roque.
What does the celebration consist of?
On the Friday before July 20th, the coronation of the Queen of the Festivities takes place, marking the beginning of the entire program of events for the celebration.
On Saturday, the traditional parade takes place, followed by the lighting of the fairground and the start of its attractions. On Sunday, both residents and visitors take to the streets to participate in the "Sunday Rociero," which begins with a rociero mass.
For 10 days, the city showcases its most festive side and becomes a bustling gathering of people, both locals and visitors, ready to enjoy the festivities. The air is filled with the aroma of manzanilla (a type of sherry) and the streets are adorned with colorful lanterns. It is common to see women from the town walking around at any time of the day, displaying the ruffles of their traditional flamenco dresses on their way to the fair. While traditionally the party comes to life in the evening, in recent years, the festival program of the different casetas (booths) has been promoting daytime festivities.
It is recognized as a Festival of National Interest in Andalusia.
Origin and evolution
Its first celebration dates back to 1879, only 9 years after the birth of the city. Since its inception, it has maintained its popularity, earning the nickname "la Salvaora" among fairground workers, as its profits compensated for any losses in previous celebrations.
Its origin stems from the initiative of the mayor at that time, supported by the local community, to provide the population with a prominent festival for the enjoyment of citizens and visitors.
Gastronomy
Don't miss trying "la pata" (roasted pork leg sliced thinly) and "la japonesa" (a fried dough bun filled with various ingredients).
