Gastronomic dictionary to understand what you ask in the Valencian Community
Delicacies beyond the paella and the fideuà
Garlic oil (or allioli) is the main Valencia sauce © Getty Images
The moment has come. You are going to load the car to the flag, line the A3 and head for your long-awaited vacation. Where? To one of the beaches of Madrid, the Valencian Community.
You have been coming for years but every time you sit in a restaurant you feel a little weird. It is still not very clear to you why do we call the emperor mere or what is a figatell.
Do not despair! Here is a Valencian pure strain that comes to unveil the gastronomic translator plateau-Valencian so that this summer, you are the one who asks for the command and is like the most knowledgeable of the whole table. We start!
As in any Spanish community, in Valencia we were not going to be different. That is why we call many things with Valencian words that if someone does not explain to you, it is difficult for you to understand.
You know perfectly dishes like Paella, the Fideua and other country delicacies like the horchata and the Valencia water. But, What if we go a little deeper into the Valencian essence?
Prawn amb bleda, ask for it accompanied by dacsa cokes! © Casa Federico Restaurant
ALL I PEBRE
Did you know that in Valencia we have a freshwater lagoon? Sure yes it's called La Albufera and that's where the main ingredient of this dish lives, Eel.
And how could it be otherwise, the origin of this Garlic, paprika, potato and eel stew, arises from the subsistence kitchen of the fishermen in the area, who faced such an abundance of this product, decided to use it in their dishes.
All i pebre, a stew based on garlic, paprika, potatoes and eels © Pedro Ponce Cuina Valenciana
“A cassalleta i mon anem”, says the popular saying. Which does not mean anything other than "we take a pot and we go."
Ok, but what is cassalla? Is a digestive derived from distillation of anise and about 40-50º. Come on, a drink of joy and company.
The most famous are the Anise Tennis Y it was closed by Cullera. If you add soda and lime syrup, you will have found another of the typical Valencian baretos drinks, the Canari
"A cassalleta i mon anem" © Anís Tenis
Naked eye They look like mussels, but no, they are not. Different in taste, size and color (these paler ones), our clóchinas are a real delicacy that the Mediterranean Sea offers us.
It is a scarce and seasonal good, so now that you are going to Valencian lands, take the opportunity to order them these months, because Its consumption ends at the beginning of September.
We are not Mexican, but as if we were. If you have also encountered this delight in the restaurant menu, we will tell you that you are facing a typical preparation of the region of La Safor (Gandía), Oliva and some areas of the Marina Alta.
It is a kind of round cocas that are made with cornmeal and are filled with red pepper, hard boiled egg, fried tomato and tuna.
Its origin surely dates back to our Moorish past, since dacsa would be the name of the cereal that It comes from the Arabic word for millet 'adaza'.
They look like mussels, but no: they are clóchinas © Macarena Escrivá
You will also find it with names like titaina -in the area of El Cabanyal-, Espencat or scalded. It is one of the jewels of Valencian cuisine and we take it from appetizer.
It is a fresh dish made from roasted red pepper, garlic, olive oil and the star, salted cod.
There are other variants that include roasted eggplant (espencat), the tonyina de sorra (tuna belly) in titaina and others that substitute cod for mojama
The culture of lunch It is well spread throughout the community. And no, we don't mean the lunch you make at the office where you have an apple and some nuts.
The Valencian effort is to get between chest and back a sandwich of epic dimensions, accompanied by olives, cacaus (peanuts), tramussos (lupine) and a glass of wine or cane.
If you are going to have lunch, forget about eating.
Esgarraet, also known as titaine, espencat or scalded © Macarena Escrivá
Figa-what? Surely you have read it in more than one letter of the areas of La Safor Y The Marina Alta And you've seen it in the supermarket and butcher shops.
We could say that it is about A Valencian hamburger. Not in vain, Paco Alonso, The creator of La Wikipaella and the blog 'Paco a la Naranja', calls it “the grandfather of the hamburger. ”
To make it, not so noble parts of the pig are used, as they are the lean and the liver and mix with parsley, clove, salt and black pepper, then wrap it with pork gut.
The ideal way to eat it? On a slice of bread and if it is with aioli, much better.
Figatell, baptized by Paco Alonso as "the grandfather of the hamburger" © Macarena Escrivá
AMB BLEDA SHRIMP
Also typical of the region of La Safor, this dish is a delight without more secrets than Good chard and freshwater shrimp, stir fried with garlic and sweet paprika.
You can take it alone or accompany it with dacsa cokes, which raises its flavor to maximum power.
Gamba amb bleda, a typical delight of the region of La Safor © Turismo de Beniarbeig
Whenever you have asked for some bravas in the Valencian Community, you have thought: why don't they have brave sauce? Here the potatoes are served with aioli and paprika, and in some cases with double sauce
You are with your Valencian friends to go as a picaeta, but it is not clear at all what you have stayed for. Our picaeta is nothing other than your 'go for tapas'. Some dishes here, others there, everything to share and voilà, you have solved dinner.
It looks like your beloved stew, but with slight and abundant differences. First, the ingredients. In our version, the main ingredients are the potato, chickpeas, cabbage, parsnips and carlota (our name for the carrot), in addition to Chicken or chicken meat and bacon.
And here comes the big difference, you drive them. Is about a kind of giant meatball made of pork, breadcrumbs, pine nuts and parsley, which is wrapped in a cabbage leaf and boiled with the rest of the ingredients. Why don't you have that in Madrid?
The Mercado de Colón and its surroundings: a good option to eat in the Valencian capital © Getty Images
SANG AMB CEBA
You may love it or you may not like anything, the fact is that the sang amb ceba (blood onions) It is one of the typical dishes of the Mediterranean basin.
It is usually done with cooked blood of chicken or pork, to which it is added onion, herbs and red pepper.
It may sound a bit like eating a bowl of blood, but hey, you don't know how delicious it is and Think about the iron intake you will make to your diet ...
It is said of the popular barbecue, or how to storm the butcher shop and buy botifarra (black pudding), sausages, chops and sausages, and go with your friends, either to a house, or to a picnic area ready to roast, to celebrate life and its gastronomic gifts.
Willing to eat you - now that you understand it - the Valencian Community?
The authentic Valencian bravas © Macarena Escrivá