FALLAS, VALENCIA
Valencia is a Spanish city located in the southeast of the country, in the autonomous community of Valencia. The city of Valencia is known for hosting the Fallas, a traditional festival held each year during the week of March 19-25. Las Fallas are large papier-mâché figures representing public figures or symbols of the city and are burned during the night of March 19. The festival also includes fireworks, music and typical Valencian food.
Fallas of Valencia marks the end of Carnival. This celebration has been declared a national cultural asset. The most important event is the burning of Las Fallas, which distributes a great light show with fire arches and fireworks. In addition, there are other events such as concerts, parades, performances by bands or dancers. Fallas is an integral experience that not only brings fun but also education, travel and discovery.
The smell of gunpowder of the Fallas in Valencia coexists perfectly with a gastronomy deeply rooted in these celebrations. We travel around the capital of Turia to discover which are the essential Fallas dishes. These are those famous dishes:
The Valencian paella is the ambassador par excellence of the gastronomy of Valencia, and during the Fallas of course, it could not be missing. It doesn't matter if it's day or night because during these festivities paella is always welcome.
Valencian pumpkin fritters, the sweet of fallero, and what makes these fritters special in Fallas? Pumpkin, the star ingredient that is added to the dough and the zest of the Valencian orange or taronja, which gives them an unmistakable and very aromatic touch.
Arroz del senyoret, the paella of the señoritos (the lordly men), Did you know that the name of this seafood rice was born from the way it used to be presented to the wealthiest families? In order for the gentlemen not to get their hands dirty and to make it easier for them to eat it, they were given all the fish and seafood peeled.
Horchata with fartons, a dessert for artisans. These cylindrical buns made of a spongy dough with a sugar glaze on top are inseparable companions of horchata, although during Fallas they can also be eaten with hot chocolate or a good hot coffee.
Fideuá of fish and seafood, the taste of the sea in Fallas, it is a seafood dish that, along with the iconic rice, has earned its place as one of the great symbols of the most traditional Valencian cuisine, and with it, of the Fallas festivities.
Churros with chocolate, the snack of the falleras walks, Churros with chocolate, the snack of the falleras walks. Along with the buñuelos and the typical chocolatada of the Fallas of Valencia, it is impossible to miss the churros. Day and night, there is no rest for the mythical street churros shops, chocolate shops and cafes that, for hours and hours, are dedicated to shape and fry in plenty of hot oil made with flour, water, salt and olive oil.
Esmorzaret, the classic lunch ritual, is composed of a surprising combination of only three ingredients: veal, Serrano ham and well poached onion. And the last one to form part of this podium of the most typical fallero entrepanes would be the black and white sandwich, a classic among classics made of quality sausage: the white of the sausage and the black of the blood sausage.
ALEJANDRO CRUZ GÓMEZ
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