Valencian cuisine

From Wikipedia, the free encyclopedia

This article is part of the Cuisine series
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
Ingredients and types of food
Food Herbs and Spices Sauces - Soups - Desserts Cheese - Pasta - Bread - Tea Other ingredients
Regional cuisines
Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other cuisines...
See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

Valencian cuisine is a Mediterranean cuisine from the Land of Valencia, in Spain. It is worldwide famous for its rices, such as paella, and its citrus fruits.

Valencian wines are also well-regarded, particularly those from Utiel-Requena, Alicante, and the city of Valencia.

Contents 1 Main dishes 2 Sauces 3 Sweets, desserts and drinks 4 See also 5 External links

[edit] Main dishes

• Arròs negre
• Fideuà
• Paella
• Arroz a banda (rice, fish, and sweet potato)
• Embutidos
• Bollit Also known as Hervido.
• Suquet de peix (Stew of eel, potatoes, garlic and fish)

[edit] Sauces

• Aioli (a garlic sauce)

[edit] Sweets, desserts and drinks

• Pestinyos
• Arnadí
• Coca de llanda
• Coca d'ametles
• Arrop i tallaetes
• Fartons
• Orxata
• Torró
• Figues albardaes (kind of fig fritter that are traditional in fallas)

[edit] See also

• Spanish cuisine
• Mediterranean cuisine

[edit] External links

• Valencian dishes
• La cuina valenciana (Catalan)