Cocina Alicantina. 101 recetas

The culinary wealth of our Comunidad Valenciana is, as a whole, immense. It is a culture of our own that sets us apart from other communities, regions and countries. It is part of our identity as a people.

To recognise and faithfully recreate the old recipes, you have to place yourself in the very period when they began to be made and, above all, understand why they were made this way and not another. We evolve and update age-old recipes, but first you have to know them in their origin and in their time. Without electricity, without light, without freezers or fridges. Preserving…

Cooking whatever the season gave. Cooking in earthenware, in cast iron over a wood fire… Hanging tomatoes from the ceiling… keeping meats in salt or in oil… drying vegetables… pickles… brines… preparing… Seasonal produce, home growing, with the seasons dictating the sowing, the slaughter, the fruits, pulses and vegetables… cold, heat… produce.

With this book Cocina Alicantina I have tried to take a journey through the deepest, most traditional cuisine, steering clear of the best-known recipes and those least seen in bars and restaurants.

I hope I have got the recipes right or, at least, that they have stirred memories of times gone by.

This book is written in Spanish.