The Region of Valencia’s starters that you’ll want to order

The Region of Valencia’s starters aren’t just something you nibble on mindlessly before moving on to the main course. They’re an important part of local gastronomy and a culinary experience in their own right. The moment your starters arrive on your table you’ll embark on an exploration of the typical and nuanced flavours of the Region. Let’s take a look at some of the best-known dishes. 

The Region of Valencia’s starters made with produce grown in the land

Valencian gastronomy is defined by its brined and salted products that are sure to awaken your appetite. These pair perfectly with ensalada valenciana, a salad made with locally sourced produce. You also won’t want to miss our cocas, a sort of pizza that comes in countless varieties and are always a welcome addition to the table. 

Have you ever tried esgarraet? One of the finest examples of a typical Valencian starter, the dish combines cod, delicious roasted red peppers, garlic and olive oil. It’s simple to make and the result is a taste sensation. Eat it with bread and you’ll soon be finishing your plate and asking for more. Another great starter is pericana, a dish from Alicante made with dried peppers or bajoques that packs a punch. As you can see, the produce grown in our land is featured in many starters. 

The Region of Valencia’s starters made with products caught in the sea

One of the most traditional starters in València is titaina. The dish originates from El Cabanyal district, and comprises sautéed tomatoes, red pepper, garlic, pine nuts and tonyina de sorra, a salted tuna that is bursting with flavour. Depending on where you go, you might find variations in the recipe.

Fishcakes made with cod and potato are another institution in the Region, and particularly delicious when dipped into aioli. Salted cod means that in inland areas like La Plana de Utiel-Requena you are highly likely to find dishes like ajoarriero, a typical starter made with cod, potatoes, egg, garlic, oil and salt with a touch of parsley.

In this section, we can’t not mention clòtxina valenciana, which are a Mediterranean speciality and essentially a smaller mussel. When quickly steam-cooked, they turn into the most delicious starter. Remember that they’re in season from March to August. 

The Region of Valencia’s starters for meat lovers

If you enjoy your meat, you’re going to love figatells. Typical of the counties of La Safor, La Marina Alta and La Ribera, figatells are Valencia’s answer to burgers made from lean bacon and pork liver. The burgers can be cooked in all sorts of sauces and are served with vegetables, bread and even jams for a sweet and savoury pairing. 

Of course all sorts of sausages, embutidos in Spanish, are made throughout the Region of Valencia and are a great way to start a meal. Almost every single municipality has its own speciality. 

Tuck into these quintessential starters from the Region of Valencia and enjoy the variety of the local gastronomy. These are tapas that will whet your appetite… If you enjoy exploring different cuisines, start planning a foodie getaway full of mouth-watering recipes.