Valencian cuisine

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Valencian cuisine refers to the culinary traditions and practices originating from the Valencian Community, located on the eastern coast of Spain. Known for its diversity and abundance in fresh produce, Valencian cuisine is a significant part of the broader Spanish cuisine and Mediterranean cuisine.

History[edit | edit source]

Valencian cuisine has a rich history that dates back to the Roman Empire. The Romans introduced the cultivation of olives, grapes, and wheat, which are still staple ingredients in Valencian dishes today. The Moorish conquest of Spain also had a significant influence on Valencian cuisine, introducing ingredients like rice, saffron, and a variety of fruits and vegetables.

Ingredients[edit | edit source]

Valencian cuisine is characterized by its use of fresh, local ingredients. The region's coastal location provides an abundance of seafood, including fish, shellfish, and crustaceans. The fertile inland areas produce a variety of fruits and vegetables, including oranges, lemons, artichokes, and tomatoes. Rice, a legacy of the Moorish period, is a staple ingredient and forms the basis of many Valencian dishes.

Dishes[edit | edit source]

One of the most famous dishes from Valencian cuisine is Paella, a rice dish typically cooked with rabbit, chicken, green beans, and saffron. Other notable dishes include Fideuà, a noodle dish cooked with seafood, and Arroz negro, a black rice dish colored with squid ink. Valencian cuisine also features a variety of desserts, such as Turrón, a nougat made from honey and almonds, and Horchata, a sweet drink made from tiger nuts.

Beverages[edit | edit source]

Valencian beverages are as diverse as its food. The region is known for its wines, particularly those from the Utiel-Requena and Alicante wine regions. Agua de Valencia is a popular cocktail made from cava, orange juice, vodka, and gin. Non-alcoholic beverages include Horchata, a sweet, milky drink made from tiger nuts.

See also[edit | edit source]


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Contributors: Prab R. Tumpati, MD