Reasons (gastronomic) for which we will always return to the Valencian Community
Nobody can deny that in any corner of Spain we are very good at eating... and talking about food at any time of the day, even when we are eating. On this occasion, we landed on the Valencian Community . Therefore, taking advantage of the campaign " Comunitat Valenciana: your safe gastronomic destination ”, promoted by the Business Confederation of Hospitality and Tourism of the Valencian Community (CONHOSTUR), Turisme Comunitat Valenciana and L'Exquisit Mediterrani , which has luxury ambassadors ( the chefs Susi Díaz, Kiko Moya, Begoña Rodrigo, Luis Valls, Raúl Resino, Gemma Gimeno and Cuchita Lluch, president of the gastronomic congress of the Valencian Community, Mediterranean Gastronomy ) we wanted to make a list with which to salivate... and that makes us dream of the next trip.
Comunitat Valenciana: your safe gastronomic destination
Here are some of our reasons, why we will return sooner rather than later, to eat the Valencian Community:
FOR THE ETERNAL PAELLA
Where if not there. Because who is not thinking, hours before arriving at any point in the eastern Mediterranean, what they will eat as soon as they arrive at their destination? And it almost always bears the surname of Valenciana, although anywhere in the world they insist on versioning it, but the rice dishes from Alicante and that “ little rice from Castelló ” who sang Manolo Garcia They also deserve a mention on this podium of honour.
Why choose? Although many want, for us there is no discussion: we will go and return to the Valencian Community to eat rice cooked in paella, whatever it is. Wherever you go, do what you see. And it may be Tuesday, but it will seem like Sunday, we are already in front of the sea in the Chuanet of Benicarló (here you order the 5-star rice, with onion, prawns and espardenyes) or in any town in the interior: also go to Xinorlet (Casa Elías) or Pinoso (Paco Gandía) to taste the rabbit and snails on the vine. Although the experts will tell you that you cannot leave without trying the paella of Carmel House . In Valencia, of course. Did you know, by the way, that Valencia rice has a Denomination of Origin?
FOR THE ESMORZARET
Because there it is well seen have lunch at any time, between 9 a.m. and noon. What a pleasure. Snack through, of course. Bacon and cauliflower, horse meat, squid in its ink or tortilla with sausage. To locate the best ones, there is even a map or an Instagram account dedicated to this ritual. Eye: they can not miss olives and the ubiquitous peanuts (collaret cocoa). And any self-respecting esmorzaret ends with a creamet (a tricolor coffee that has rum, lemon, sugar and, sometimes, also cinnamon). Bon profit!
FOR THOSE RESTAURANTS THAT APPEAR (OR NOT YET) IN THE GUIDES BUT WHICH EVERYONE THERE IS ALREADY TALKING ABOUT
Tula points out, in Jávea; and Canvas, Farcit, Fierro or La Sastrería, in Valencia.
Do not miss an authentic Valencian paella
BECAUSE THERE IS TALKING MORE AND MORE ABOUT THE PRODUCER
We like initiatives such as Cuina de Territori, from the gastronomic and cultural market of Denia, Els Magazinos, which vindicate it and teach us to appreciate the chain from the beginning. “ We have to support our hoteliers and producers more than ever, give them value, visibility and safety . They are the engine of our economy.” Cuchita Lluch is the president of Mediterránea Gastrónoma, the gastronomic congress in which the campaign was presented, which also focuses on them, who are so fundamental.
FOR ITS ARTISAN CHEESE MAKERS AND CHEESE MAKERS, WHICH ARE A GOOD SAMPLE OF IT
Its dairies, sometimes so silenced, in recent years are gaining weight on a cheese map that knows to the trunk of Los Corrales (Almedijar, Castellon), to the Four Peaks of Hoya de la Iglesia (Los Pedrones, Requena, Valencia) or to the aged goat cheese from the San Antonio cheese factory (Callosa d´en Sarrià, Alicante).
Central Market of Valencia
AND HOW NOT, FOR THE RAW MATERIAL OF THE VALENCIAN PANTRY
A pantry that is much more than oranges or tiger nuts. It is the red prawn from Denia , but also the shrimp from Santa Pola, the galleys or white prawns from Peix de Calp, the Andilla truffle, the Vinalopó grape, the clóchinas (although they look like mussels), dates from Elche, medlar and avocado from Callosa d´en Sarrià , Marcona almonds, olive oil or cherries from the Alicante mountains.
To discover all these delicacies (and many more), we give you some advice: mid-morning, drop by the central market wherever you go and, in places with a port, also by the fish market, shortly before mid-afternoon.
To the rich red shrimp!
FOR ITS TYPICAL PRODUCTS, LIKE JIJONA NOUGAT
Or like the cava from Requena, the desired horchata, the historic fondillón, the versatile muscatel, the addictive sweet potato pastissets, its salted meats, the always appetizing cocas or the figatell, that may not even sound familiar to you but that there is part of its indispensable gastronomic dictionary that you can now study.
Do you still have space in the suitcase? Before you leave, take that memory (gastronomic, of course) that will always make you come back.
Jijona Nougat