{"id":99849,"date":"2024-02-27T16:56:34","date_gmt":"2024-02-27T16:56:34","guid":{"rendered":"https:\/\/turisme.dival.es\/gastronomie-valencienne\/"},"modified":"2024-02-27T16:56:44","modified_gmt":"2024-02-27T16:56:44","slug":"gastronomie-valencienne","status":"publish","type":"page","link":"https:\/\/turisme.dival.es\/fr\/gastronomie-valencienne\/","title":{"rendered":"Gastronomie valencienne"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”cabecera” _builder_version=”4.15.1″ custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.15.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” width=”100%” max_width=”100%” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_slider _builder_version=”4.15.1″ _module_preset=”default” min_height=”300px” global_colors_info=”{}”][et_pb_slide heading=”Gastronomie valencienne” _builder_version=”4.15.1″ _module_preset=”default” background_image=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/paella.jpg” background_enable_image=”on” global_colors_info=”{}” sticky_transition=”on”][\/et_pb_slide][\/et_pb_slider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”migas de pan” _builder_version=”4.15″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_fullwidth_code _builder_version=”4.15.1″ _module_preset=”default” global_colors_info=”{}”]

\n \nValencia Turismo<\/span><\/a><\/span> <\/div><\/div>\n [\/et_pb_fullwidth_code][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”titulo” _builder_version=”4.15″ _module_preset=”default” custom_padding=”||||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_5,3_5,1_5″ admin_label=” ” _builder_version=”4.15″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Titulo” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Del Tros al Plat (Du produit \u00e0 la table)<\/h1>\n

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Cette proposition est n\u00e9e des besoins d’un nouveau march\u00e9 touristique qui visite Val\u00e8ncia en qu\u00eate d’authenticit\u00e9 dans l’exp\u00e9rience. C’est pourquoi nous entendons utiliser notre condition d’habitants d’une terre qui a produit au fil du temps une culture fond\u00e9e sur le rapport culturel entre le produit et son exploitation \u00e9conomique, entre la terre et la cuisine. Ce qui fait que cette exp\u00e9rience r\u00e9unit aussi bien le d\u00e9but que la fin du processus.<\/p>\n

La grande qualit\u00e9 et la vari\u00e9t\u00e9 des aliments disponibles sur notre territoire, de m\u00eame que la tendance \u00e0 l’\u00e9quilibre entre tradition et innovation, contribuent \u00e0 l’essor de notre offre, qui constitue un pilier de la Dieta Mediterr\u00e1nea (R\u00e9gime m\u00e9diterran\u00e9en).<\/p>\n

La cuisine valencienne se caract\u00e9rise par une grande vari\u00e9t\u00e9 de recettes riches et saines et son succ\u00e8s repose sur l’utilisation de produits naturels provenant aussi bien de la mer que du potager.<\/p>\n

Sur l’ensemble de la province, il convient de diff\u00e9rencier la cuisine des r\u00e9gions situ\u00e9es en bord de mer, o\u00f9 les fruits de mer et les poissons sont pr\u00e9dominants, de la cuisine des r\u00e9gions de l’int\u00e9rieur, aux plats plus consistants o\u00f9 les rago\u00fbts et les recettes \u00e0 base de viande sont l\u00e9gion, surtout en hiver.<\/p>\n

Valencia a toujours \u00e9t\u00e9 li\u00e9e \u00e0 la paella, mais la richesse et la vari\u00e9t\u00e9 de sa cuisine ont bien plus \u00e0 offrir :<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_5″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.15″ _module_preset=”default” custom_margin=”-50px||||false|false” custom_padding=”||||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”trio img valencia\/horta” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/salazones_01.jpg” title_text=”salazones_01″ admin_label=”salazones” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/esgarraet.jpg” title_text=”esgarraet” admin_label=”esgarraet” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/esgarraet_01.jpg” title_text=”esgarraet_01″ admin_label=”espencat” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Starters” _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Starters” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Les Entr\u00e9es<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Starters” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” global_colors_info=”{}”]La consommation de poisson sal\u00e9 et s\u00e9ch\u00e9 est particuli\u00e8rement typique, notamment la mojama, les \u0153ufs ou la morue s\u00e9ch\u00e9e, avec lesquels on pr\u00e9pare des plats traditionnels tels que l’esgarraet (\u00e0 base de mojama de morue ou de thon et de poivron rouge), ou l’espencat (\u00e0 base de poivron rouge, de morue et d’aubergine cuite au four).[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”trio imagenes” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/tomateperello.jpg” title_text=”tomateperello” admin_label=”tomateperello” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/naranjas.jpg” title_text=”naranjas” admin_label=”narnajas” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/cereza.jpg” title_text=”cereza” admin_label=”cerezas” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Fruits and Vegetables” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

L\u00e9gumes et Fruits<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Fruits and Vegetables” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Le verger de Val\u00e8ncia, de renomm\u00e9e mondiale, nous offre une infinit\u00e9 de produits de premi\u00e8re qualit\u00e9 : tomates, basqueta (haricot vert plat), garrof\u00f3 (haricot de Lima), poivrons, oignons, ail… tout ce que nous pouvons imaginer, de m\u00eame qu’une production extensive d’arbres fruitiers : oranges, abricots, prunes, kakis, figues, grenades, etc.<\/p>\n

Et parmi les fruits, nous pouvons mentionner : les c\u00e9l\u00e8bres cerises de Serra, qui font l’objet d’une journ\u00e9e touristique, D\u00eda de la Cereza (Jour de la cerise), les pommes de Rinc\u00f3n de Ademuz, le kaki et le plaquemine du Japon de Ribera del X\u00faquer (kaki qui a sa propre appellation d’origine) ou les melons jaunes d’Ontinyent.<\/p>\n

Bien que sans aucun doute, la d\u00e9finition de Val\u00e8ncia et de ses r\u00e9gions soit l’orange : son origine remonte \u00e0 l`\u00e9poque musulmane, bien que sa culture telle que nous la connaissons aujourd’hui (l’orange dite douce) remonte au XVIIIe si\u00e8cle. La Communaut\u00e9 de Val\u00e8ncia dispose d’une Indication G\u00e9ographique Prot\u00e9g\u00e9e qui garantit la qualit\u00e9 de la production d’agrumes valenciens (non seulement les oranges, mais aussi les mandarines et les citrons) et qui a contribu\u00e9 \u00e0 faire de la r\u00e9gion le principal exportateur d’agrumes d’Espagne, d’Europe et l’un des principaux exportateurs au niveau mondial. On peut \u00e9galement trouver \u00e0 Jalance des conserves et des confitures de fruits exquis, principalement \u00e0 base de p\u00eaches.<\/p>\n

Dans les terres int\u00e9rieures et s\u00e8ches, on cultive une grande vari\u00e9t\u00e9 d’olives : manzanilla, arbequina, picual, blanqueta, villalonga… qui produisent une huile d’olive vierge extra de prestige et de qualit\u00e9 av\u00e9r\u00e9e.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”trio imagenes la serrania” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/arroz-al-horno.jpg” title_text=”arroz al horno” admin_label=”tipo de arroz” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/arrozabanda.jpg” title_text=”arrozabanda” admin_label=”tipo de arroz” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/paellaverduras.jpg” title_text=”paellaverduras” admin_label=”tipo de arroz” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Rice” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Les plats \u00e0 base de riz<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Rice” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Dans la province de Valencia, on d\u00e9couvre mille et une fa\u00e7ons de pr\u00e9parer le riz : sec, caldoso (dans son jus de cuisson), meloso (moelleux), noir (\u00e0 l’encre de seiche), al Forn (au four), aux l\u00e9gumes, \u00e0 la viande, au poisson…. Et pour cause, c’est le plus grand producteur de riz d’Espagne, et sa qualit\u00e9 est parmi les meilleures. Les vari\u00e9t\u00e9s telles que Bomba, Bah\u00eda, S\u00e8nia… sont au top de la gastronomie.<\/p>\n

Le plat vedette est sans conteste la paella, dont la pr\u00e9paration originale est \u00e0 base de garrof\u00f3 (haricot de Lima), tavella (haricot blanc), poulet, lapin et bien s\u00fbr, de riz, dont la pr\u00e9paration se retrouve dans toute la province. La ville de Sueca c\u00e9l\u00e8bre le concours international de paella de Val\u00e8ncia depuis plus de 50 ans.<\/p>\n

Un plat app\u00e9tissant cuisin\u00e9 de mani\u00e8re tr\u00e8s similaire est celui appel\u00e9 fideu\u00e0 de Gandia, o\u00f9 le riz est remplac\u00e9 par des nouilles et la viande par du poisson et des fruits de mer.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”Fish and Seafood” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/quisquilla1.jpg” title_text=”quisquilla1″ admin_label=”quisquilla” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/cloxinas.jpg” title_text=”cloxinas” admin_label=”clotxines” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/allipebre.jpg” title_text=”allipebre” admin_label=”all i pebre” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Fish and Seafood” _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Fish and Seafood” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Poissons et Fruits de mer<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Fish and Seafood” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Le poisson et les fruits de mer sont des produits tr\u00e8s appr\u00e9ci\u00e9s, en particulier dans la r\u00e9gion de l’Albufera, qui fournit les poissons les plus divers (anguilles, llisa (mulet cabot), denti ou Dentex, reig (courbine), corball (corb), llobarro (bar commun, etc.).<\/p>\n

Un plat tr\u00e8s populaire dans cette r\u00e9gion, le all i pebre, un rago\u00fbt \u00e0 base de pommes de terre, paprika et anguilles.<\/p>\n

Les Valenciens appr\u00e9cient les produits de la mer, qui sont formidables, pratiquement au naturel, cuits \u00e0 l’eau ou l\u00e9g\u00e8rement \u00e9labor\u00e9s, pass\u00e9s au gril, \u00e0 la braise… Seiche, calmar, clotxines ( et non pas moules) poulpe, aladroc (anchois commun), sardines, colin et l’extraordinaire et incomparable quisquilla (crevettes).<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”Meats and Stews” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/gazpachos.jpg” title_text=”gazpachos” admin_label=”Gaspatxos” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/olleta.jpg” title_text=”olleta” admin_label=”l\u2019Olleta” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/embutido.jpg” title_text=”embutido” admin_label=”embutido” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Meats and Stews” _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Meats and Stews” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Viandes et Rago\u00fbts<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Meats and Stews” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Dans les r\u00e9gions int\u00e9rieures, vous trouverez des mets plus consistants et plus riches : Gaspatxos, rago\u00fbts, marmites, arr\u00f2s al forn et charcuteries avec le label de qualit\u00e9.<\/p>\n

L’un des plats les plus repr\u00e9sentatifs de cette r\u00e9gion est l’Olleta. C’est un plat en bouillon, qui comprend des l\u00e9gumes, des l\u00e9gumes secs et diff\u00e9rentes viandes et charcuteries qui lui donnent un ar\u00f4me et une saveur intenses.<\/p>\n

Dans la vall\u00e9e d’Ayora et celles de la Plana de Requena et d’Utiel, il est possible de d\u00e9guster des gazpachos, tr\u00e8s similaires \u00e0 ceux de La Mancha, qui sont une sorte de rago\u00fbt de viande de gibier (li\u00e8vre, lapin de garenne ou perdrix) finement d\u00e9chiquet\u00e9e, m\u00e9lang\u00e9e \u00e0 des morceaux de galette de pain azyme.<\/p>\n

\u00c9galement c\u00e9l\u00e8bres, les charcuteries de la Plana de Utiel-Requena o\u00f9 se d\u00e9roulent les Foires Muestra de Embutido Artesano y de Calidad \u00e0 Requena et Utiel Gastronom\u00eda \u00e0 Utiel, offrant au visiteur-acheteur la gamme la plus authentique de leurs produits : boudin noir, saucisse, chorizo, g\u00fce\u00f1a, hot-dog, salami et viande maigre.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”Dessert” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/panquemado.jpg” title_text=”panquemado” admin_label=”monas” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/orchata_01.jpg” title_text=”orchata_01″ admin_label=”Arrop i tallaetes” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/orchata.jpg” title_text=”orchata” admin_label=”horchata” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Dessert” _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Desserts” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Les Desserts<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Desserts” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Vous trouverez des gourmandises artisanales fabriqu\u00e9es dans pratiquement toutes les boulangeries (Forn) de la province, dont bon nombre sont d’origine arabe : almoix\u00e0vena, arrop i tallaetes, arnad\u00ed, rollets, pastissets de moniato, ou encore les mones, fogasses et panquemado, sorte de brioche tr\u00e8s appr\u00e9ci\u00e9e et qui se consomme surtout \u00e0 P\u00e2ques.<\/p>\n

L’Arrop i tallaetes est une sorte de sirop concentr\u00e9 fabriqu\u00e9 \u00e0 partir de mo\u00fbt de raisin tr\u00e8s doux, fonc\u00e9 et \u00e9pais auquel on ajoute des tallaetes (tranches de courge).<\/p>\n

L’Arnad\u00ed est pr\u00e9par\u00e9 \u00e0 partir de courge et de sucre, mais il existe des variantes qui substituent la courge ou la m\u00e9langent \u00e0 d’autres ingr\u00e9dients (principalement la patate douce).<\/p>\n

Une boisson rafra\u00eechissante typiquement valencienne : horchata de chufa (lait de souchet), provenant principalement d’Alboraia et sa r\u00e9gion, que l’on boit g\u00e9n\u00e9ralement sous forme de boisson glac\u00e9e (toujours tr\u00e8s froide) et dans laquelle on y trempe des fartons (des petits pains allong\u00e9s et sucr\u00e9s).<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|off” admin_label=”Vini” _builder_version=”4.15″ _module_preset=”default” width=”100%” module_alignment=”center” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/vino02.jpg” title_text=”vino02″ admin_label=”Wines” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/vino03.jpg” title_text=”vino03″ admin_label=”Wines” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.15″ _module_preset=”default” custom_padding=”|10px||10px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/turisme.dival.es\/wp-content\/uploads\/2022\/05\/vino01.jpg” title_text=”vino01″ admin_label=”Wines” _builder_version=”4.15.1″ _module_preset=”default” custom_margin=”||||false|false” animation_style=”fade” animation_speed_curve=”ease-in” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Vini” _builder_version=”4.15″ _module_preset=”default” width=”60%” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.15″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Wines” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Les Vins<\/h2>\n

[\/et_pb_text][et_pb_divider color=”RGBA(0,0,0,0)” admin_label=”Divider” _builder_version=”4.15″ _module_preset=”default” background_color=”#E09900″ width=”70px” module_alignment=”center” height=”6px” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Wines” _builder_version=”4.15.1″ _module_preset=”default” text_font_size=”18px” header_text_align=”center” header_font_size=”37px” text_orientation=”center” custom_margin=”||||false|false” custom_padding=”||||false|false” global_colors_info=”{}”]<\/p>\n

Pour accompagner tous ces bons petits plats, les r\u00e9gions de Val\u00e8ncia, de longue tradition viticole, offrent une excellente vari\u00e9t\u00e9 de vins d’appellation d’origine (Utiel-Requena et Val\u00e8ncia).<\/p>\n

\u00c0 Utiel, vous pourrez visiter le mus\u00e9e du vin de la Communaut\u00e9 de Val\u00e8ncia, situ\u00e9 dans la Bodega Redonda, si\u00e8ge de la d\u00e9nomination d’origine Utiel-Requena.<\/p>\n

\u00c0 Requena, nous avons un autre rendez-vous \u00e0 recommander, Feverin, la Foire aux vins de Requena.<\/p>\n

La Hoya de Bu\u00f1ol-Chiva produit de bons vins, inscrits \u00e0 l’appellation d’origine Val\u00e8ncia, dont certains muscats et mistelles produits \u00e0 Cheste, Chiva ou Tur\u00eds.<\/p>\n

La Vall d’Albaida regorge de tr\u00e8s bons crus issus des caves de Fontanars dels Alforins, de m\u00eame que d’autres caves situ\u00e9es dans les communes voisines, La Font de la Figuera, Moixent, Enguera et Ontinyent, qui ont su marquer un tournant spectaculaire dans la production viticole.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

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