Culinary tradition

 

Gata de Gorgos is an agricultural village that combines the typical dry land crops, from which almonds or oil are obtained, with fruit and vegetable products. Muscat grapes are another of the typical products, from which the sweet liqueur of mistela or raisins is made. Even today, the tradition of raisin production is preserved, which is repeated year after year and is one of the main economic activities of the Marina Alta. The manufacture of sausages is another of the most entrenched activities of the population. The local butchers follow the traditional methods for making the different pieces that make up the gastronomic cast of Gata such as blanquets, butifarra, sobrasada, llonganisseta …

 

The gastronomy of Gata de Gorgos

 

It is based mainly on the simple and natural ingredients that our land provides. One of the most typical dishes is cakes, which can be eaten with roasted vegetables, tomatoes, onions, herbs or scalded. In Gata you can taste a wide variety of rice dishes such as baked rice, with crust, with beans and turnip, with bajocas and rabbit, or the characteristic putxero of Sunday. Also noteworthy are peas such as Easter snacks, beans, xones, or saltines such as anchovies, melva, cod, with which you can cook the boiled tomato or melva porreta. As a final point to a good meal there is a select range of homemade sweets such as almond cakes, pumpkin fritters, raisin and almond cakes or arrop and tallaetes. All these exquisite local dishes can be tasted in the excellent restaurants that Gata has.

 

Espencat

Espencat

Ingredients    Tomato. Eggplant. Pepper. Onion. Olive oil. Cod. Garlic. Salt.   Preparation:    Roast the vegetables in the oven. Once roasted, the skin is removed from all of them and chopped to taste (small pieces or strips). Put them all...

Putxero

Putxero

Ingredients  4 handfuls of chickpeas. Half a chicken. A piece of chorizo. Another bacon. Celery branches. A piece of pumpkin. Potatoes. Copper water. Sal.   Preparation:  First step: soak the chickpeas. This will be the first step we will take the day...

Coca amb Pebrera i Tomaca

Coca amb Pebrera i Tomaca

Ingredients  A kilo and a half of wheat flour. A kilo of tomatoes. Half a kilo of peppers. Twelve cloves of garlic. One deciliter of olive oil. Sal.  Preparation:    Put flour in a saucepan, with salt, wash water, at the same time as kneading oil...

 

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