A FOOD TRADITION
Valencian Cuisine
A southeastern Mediterranean tradition distinguished by rice cookery, local beans and vegetables, seafood, and festive baked goods.
Dishes linked to this cuisine
13–24 of 42
Borreta Alicantina
Alicante-style hot stew of salted cod, potatoes, leafy greens, onion, and garlic, commonly completed with egg.
Bunyols de Carabassa
Valencian pumpkin fritters made from pumpkin-enriched yeasted dough that is shaped and fried until crisp outside and tender inside.
Clóchinas al Vapor
Valencian Mediterranean mussels are steamed with garlic and light seasonings until the shells open.
Coca amb Tonyina
A Valencian savory pastry made from wheat-flour dough filled with tuna, softened onion, olive oil, and pine nuts.
Coca de llanda
A Valencian sponge cake baked in a rectangular metal pan with wheat flour, sugar, eggs, milk, oil, lemon zest, and leavening.
Coca de Mestall
A rustic Valencian flatbread made from mestall, a mixed-grain flour, with water, yeast, olive oil, and salt.
Coca de Mollitas
A traditional Valencian savory flatbread topped with a crumbly mixture of flour, oil, and salt.
Coca de Tomaca
A Valencian savory tomato-topped flatbread made with a simple wheat dough and olive oil.
Esgarraet
A Valencian salad of roasted red peppers and salted cod dressed with garlic and olive oil.
Esgarraet de Bacalao
A Valencian salad of roasted red pepper and salted cod, typically dressed with olive oil and garlic.
Espencat
A Valencian roasted-vegetable salad made with peppers, eggplant, onion, tomato, garlic, and olive oil.
Fartons
Soft, elongated Valencian sweet yeast breads made with wheat flour, eggs, milk, sugar, and oil and finished with a sweet glaze.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.