Valencian gastronomy is the paradigm of the Mediterranean diet. Both in winter and in summer, its cuisine is based on proximity and seasonality. And it is a kitchen, in which we could totally integrate the concept of “Food Balance” and almost also “Food Pairing”.
Of all the representative dishes of Valencia as a whole, thinking that you have just placed implants and wear a provisional prosthesis, you must have a logical prevention at the time of chewing; and above all so that you do not miss the authentic flavors of this cuisine in any way we present the following:
–All i pebre
–Fideua
–Gazpacho Marinero
–Titaina
–Arroz amb fesols i naps
ALL I PEBRE is one of the best-known dishes of the Valencian gastronomy “Ajo y pimentón” in Castilian, it is fundamentally made in the restaurants around the Albufera and although its genuine version is with eels, it is also made with other fish such as monkfish, hake and octopus. It is a stew that acquires an easy consistency to chew, because the only solid that is on the plate are eels and potato.
The FIDEUÀ is a dish originally from the region of La Safor, whose capital is Gandía; but due to its quality has become popular in the rest of the Valencian Community. It is made of noodles cooked in the style of the famous Valencian paella, with meat, fish or vegetables, where noodles replace rice. It is a very tasty and unctuous dish, which does not require great masticatory capacity.
The GAZPACHO MARINERO is a traditional dish of the Valencian gastronomic culture. It is the seafood version of the gazpacho from the interior of the Community. It is typical of the regions of Las Marinas (Alta and Baja). It is made with torta, which is a very thin bread made without yeast and rock fish; mainly mere. The end result is a mellow dish, that is, neither too broth nor too dry.
TITAINA is one of the most emblematic dishes of Valencia’s coastal kitchens, mainly Cabañal-Cañameral. It is made of tomato sauce, roasted red pepper, pine nuts, garlic and tuna in seasoning.
The ARROS AMB FESOLS I NAPS is a benchmark of Valencian gastronomy. It is rice with beans and turnips, to which is added some pork product, such as bacon, blood sausage and “blanquet” (kind of white sausage). Although it is a winter dish because of its consistency, due to its delicious flavor, it is also demanded in summer, being made in this case with a smaller amount of meats. The dish is so good that the Valencian poet and writer Teodoro Llorente dedicated a poem to it in 1892.