Whilst all the typically Spanish dishes and beverages are readily available in eating houses and bars throughout the city, Valencia offers its very own diverse range of traditional and not so traditional food and drink.

A lot of the culinary delights that you see in Valencia today still hold their roots firmly in the cuisine of times gone by. With the essence of the Greek and Roman periods in the salmueras and salazones (dried, salted fish and roe), the substence of the farinetes, a gruel that was part ot the Etruscans staple diet, and the sweet meats and confectionary introduced by the Moors and the Jews, the food of Valencia boasts a veritably historic and multicultural flavour yet still maintains a typically Mediterranean regime.

The gastronomy of the Valencian Community cannot be discussed without mentionning an infamous dish that has become a symbol for the entire country; the paella. This filling and flavoursome food is made using rice grown in the local paddy fields. It was originally a peasants´ recipe and, contrary to public opinion, a ´real´ paella is made, not with seafood, but with chicken, rabbit and a few snails thrown in for good measure. With a handful of beans of all different varieties, a clove of garlic, a sprinking of safron and a spattering of seasoning and herbs, the dish (the best in the country served right here in Valencia) should be an absolute ´must´ on every visitor´s ´to do´ list. However, paella is not the only hearty feast on the menu: Similar lunchtime delights include arróz al horno (with meat), arróz a bonda (with fish), arróz negro (with cutlefish ink), la fideuá (a paella made with pasta) and all i pebre (the garlic and pepper mixture that accompanies the local eel stew).

Whilst rice and pasta dishes tend to dominate any preconceptions that foreigners might have about Valencian gastronomy, we must not overlook the myriad of fantastic deserts, or ´postres´ available. The arnadí, made with sweet potato and almonds, is truly delectable and the buñuelos (a kind of deep fried doughnut, served on the streets with chocolate or sugar during the Fallas festival) are rich enough for any king.

Fresh fruits are in absolute abundance here too. The Valencian Orange has a worldwide reputation for being one of the tastiest in existence. It is quite normal to see the ´naranja´ appear on a desert menu, literally served as a peeled orange on a plate, occasionally with a little chocolate sauce or cinnamon and a knife. Delicious! Other fruits are subject to the season, but the strawberries are superb and cost but pennies and the olives, though not particularly cheap, are everywhere and taste exactly as they should.

Something to drink Señor?

Although Spain may not be renowned for good quality wines, the Valencian Community turns out a variety of tasty bottles. The whites are dry and fruity and produced in Alto Turia and La Serranía and the reds, cheap but very palatable, are made in Requena and Utiel (worth a visit for an afternoon of tasting out of the heat and hustle of the city itself) and the Campo de Liria.

The Horchata (or Orxata as it is spelt in Valencian), is a type of milkshake make with tigernut milk. It has a truly undescribable taste that most people either love or hate, and therefore has to be tasted. It is super-creamy and very refreshing on a hot Valencian day and is served with fartons, a type of pastry served in batons that are ideal for dipping.

For a tasty, non-alcoholic thirst quencher turn your attention back to the trusty Valencian Orange. The freshly squeezed juice will satisfy the most ravenous of thirsts, and is only improved with a teaspoonful of sugar. For the more adventurous and alcohol tolerant, spice up the juice with a little cava, some ice and a drop of house spirit (namely vodka or white rum); opt for the famous local cocktail, the refreshing ´Agua de Valencia´. The student drink is served in bars throughout the city but particularly in the barrio of El Carmen. I would say that you can´t go wrong, but it´s not for the faint hearted and I warn you, as refreshing and easy to drink as it definitely is, one jug too many and there´s a fair chance you´ll be crawling back home!

Written by Suzanne Bailey for Ibericity.com, May 2006