Gastronomy Valencian Community




valencian paella


the valencian gastronomy of great variety, although more international dishes rice-based (arròs in valencian), valencian paella known worldwide. rice basic ingredient in many of typical dishes, arròs negre, arròs amb costra, arròs banda, arròs la pedra, arròs caldós, among many.


the valencian mediterranean climate favors cultivation of vegetables , citrus fruits, cultivation of orange being perhaps of highest importance 1 of typical fruits of valencian agriculture.


horchata (orxata in valencian), production of has traditionally been centred around alboraya (alboraia), typical drink, accompanied fartons. traditional production of coffee liqueur (typical of alcoy), , mistela (in marina baixa , hoya de buñol (foia de bunyol)). 1 agua de valencia, in valencian aigua de valència, cocktail made base of cava or champagne, orange juice, vodka, , gin. in general, served in pitchers of various sizes , drunk in broad cocktail glass. made first time in 1959 constante gil in bar café madrid, in city of valencia.


the great majority of desserts typical of valencia have origin in arabic times , play important part in local festive activities. internationally famous. xixona place of traditional manufacture of turrón, torró in valencian (a soft nougat), consumed during christmas in spain , rest of hispanic world. in casinos turrón typical important manufacture of village peladillas (dragées , sugared almonds). in xàtiva, arnadí, dessert elaborated pumpkin made. , in orihuela , region almojábanas.







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