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Explora los sabores auténticos de Valencian Community en una experiencia gastronómica inolvidable.
The Valencian Community is the essence of the Levantine Mediterranean, a land bathed in the sun and marked by the imprint of ancient cultures. Its capital, Valencia, is a city that perfectly combines the futuristic avant-garde of the City of Arts and Sciences with the tradition of its historic center and the animation of its Fallas. The region is a tapestry of contrasts: from the endless fine sand beaches and bustling tourist destinations of the Costa Blanca like Benidorm, to the quiet inland towns and rugged mountains of Castellón. It is the birthplace of paella, a place where the orange blossom aroma of its orange groves mixes with the roar of gunpowder at its festivals. Visiting the Valencian Community is immersing yourself in a happy, bright and deeply Mediterranean culture.
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Valencian cuisine is the maximum expression of the Mediterranean diet. It is the birthplace of rice in Spain, with an infinite number of recipes that go beyond paella, and its fertile garden provides vegetables and fruits of exceptional quality.
The authentic and original recipe. A dry rice cooked in a paella over a wood fire. It has chicken, rabbit, broad green beans ('ferraura'), garrofon and, sometimes, snails. The 'socarrat' (the toasted rice at the bottom) is the most coveted part.
Two other rice gems. 'Arroz a banda' is cooked with a tasty fish broth, and is so called because traditionally the fish was served 'apart' (a banda). The 'senyoret rice' (of the young man) has the seafood already peeled, ready to eat without getting dirty.
Originally from Gandia. Similar to seafood paella, but replacing the rice with thick noodles that are browned until they stand on end. It is usually accompanied by aioli.
A typical appetizer. A salad of roasted red pepper in strips ('esgarrat' means torn), crumbled salted cod, garlic and olive oil.
A traditional stew from the Albufera area. It is made with eels, garlic, paprika and chilli, resulting in a thick and powerful sauce, ideal for dipping bread.
The local version of stew, a hearty and tasty spoon dish with legumes, vegetables, blood sausage, chorizo and meat.
The most emblematic non-alcoholic drink of the region. It is a sweet and refreshing vegetable drink, made with tiger nuts, water and sugar. It is served very cold, often accompanied by 'fartons'.
A famous and powerful cocktail created in Valencia. Combine fresh orange juice, cava, vodka and gin. It is served very cold in jugs and drunk in cocktail glasses.
A typical herbal liqueur from the Sierra de Mariola, in Alicante. It is made by macerating a selection of wild herbs in anise, which gives it an intense flavor and aroma. It can be dry or sweet.
A traditional sweet liqueur wine, made by adding alcohol to Muscat grape must to stop fermentation. The result is a sweet and aromatic drink, perfect to accompany desserts.
Descubre la guía completa con historia, itinerarios detallados, consejos prácticos y toda la información que necesitas.
Ver guía completaThe authentic and original recipe. A dry rice cooked in a paella over a wood fire. It has chicken, rabbit, broad green beans ('ferraura'), garrofon and, sometimes, snails. The 'socarrat' (the toasted rice at the bottom) is the most coveted part.
Two other rice gems. 'Arroz a banda' is cooked with a tasty fish broth, and is so called because traditionally the fish was served 'apart' (a banda). The 'senyoret rice' (of the young man) has the seafood already peeled, ready to eat without getting dirty.
Originally from Gandia. Similar to seafood paella, but replacing the rice with thick noodles that are browned until they stand on end. It is usually accompanied by aioli.
The most emblematic non-alcoholic drink of the region. It is a sweet and refreshing vegetable drink, made with tiger nuts, water and sugar. It is served very cold, often accompanied by 'fartons'.
The refreshing drink par excellence of Valencia. Made from tiger nuts, water and sugar. It is traditionally accompanied by 'fartons', long, spongy buns perfect for dipping.
In summer, especially on the Costa Blanca, tourist occupancy is very high, so it is essential to book in advance. During the Fallas, Valencia is transformed and the center is practically pedestrian; Getting around by public transportation is the best option. Be careful with the sun, even outside the summer months it can be strong.
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