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The banquet of the eight regions
Traditional cooking in Castellón features
contrasts typical of Valencia and the Mediterranean.
On the coast there is the sea cooking and a little
bit inland, although the air still smells to salt
residues, there is inland cooking.
There is virtually no transition between fish (“suquet
de peix”) and cooked baby goat (“tombet
de cabrito”), or between the most varied fish
rice and a stew with pulses and cold meat. Pork
products are a common ingredient of Castellón’s
eight regions. The fruits
of the sea
The three coastal regions (el Baix Maestrat, la
Plana Alta y la Plana Baixa) are well known for
their fish. The king prawns in the north are the
most famous, but there are also other shellfish
which are rare elsewhere and worth trying: date
shells, “caixetes”, “espardenyes”...
Though it does not abound, in some points of the
Costa Azahar there is authorized the apprehension
of the elver, another typical product of the land
that we can taste.
Not everything is fish or seafood.
Benicarló’s artichoke is the sole
artichoke with its origin and quality guaranteed.
Rice dishes, fish “suquets”, baked
fish, artichokes and stuffed aubergines are all
the time becoming more sought after.
Dairy products
The cheeses of Ares, Benassal and Albocàsser
in the northern regions are very tasty.
Morella curd is also famous. Further south, Almassora
and Alto Palancia are famous for their fine tender
cheeses and in Les Alqueries there is a cheese
factory that makes the best Valencian specialties:
“brull”, “collà”,
“tronchón” cheese, “servilleta”,
“cassoleta”, etc. |
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