The culinary delight of the Ribera Baixa
is its wide range of rice based meals, as the neighbouring city
of Sueca and its surroundings is Spain's most important rice production area.
For a start there is the great 'paella', every bit as sacred an
institution as tea is to England: it was invented here.
But there is much more to discover, such as
the famous all i pebre
based on a mix of eel, potatoes, garlic and pepper,
or the fideua which is a
kind of seafood paella with pasta instead of rice.
People who like desserts also get a fair go with excellent pastries: coques fines, of segí, of cacau, morena, or of carabassa, Chrismas' pastissets, rotllets de Sant Blai, Arnadí...
Several close wine producing areas can mix with the best wines Spain can offer: Alto Turia, Valentino, Moscatel, Clariano, and the cava.
To temper summer hot temperatures, a large variety of cold drinks and refreshments have been invented overtime: the horchata, llima granissada, granissat coffee, llet merengada, gelat de torrons.
And don't forget Spain's traditionnal tapas time, an additionnal occasion to discover some more new tastes...
As comfortable as the best hotel, as cosy as a guest house and as surprising as a lodge: La Torreta at Corbera (Valence), Spain.