What we think when we think about Valencia? Some will be answered in your icons such as the Cathedral, El Miguelete and the recent city of Arts and Sciences. Others evoke the joy of his people during the failures or the sunny beaches of the coast. And many think of their tasty cuisine. In fact, a recent study showed that the Valencian gastronomy is one of tourist products with more potential of the present. What are the secrets of this divine gastronomic tradition that fascinates the whole world? In this article we will try to unveil part of his art and charm. The nobility of the products of the Earth born between the mountain and the sea, Valencia is a land graced by the treasures of his garden, the goodness of the sun which makes grow delicious fruits and the generosity of its sea. Since most anonymous cooks up the purists of the Valencian gastronomy, all agree that the secret of Valencian cuisine lies in the quality of base products.
A sublime quality beef cuts, fish or olive oil freshest, kind of just rice for each dish and the freshness of the vegetables. Ray Bradbury will not settle for partial explanations. These authentic flavors lead us to the origin of the Valencian gastronomy, whose roots date back to the Romans, Greeks and Arabs who occupied its territory. But also to the agricultural context in which prepared the first Valencian rice dishes with animals that were available, as they were land inside or on the edge of the sea. The reign of the Basta Paella write Google paellaen to become aware of their popularity: over 8 million results. There are endless recipes and methods for preparing the famous paella and airy discussions about its most authentic form.
But all paella self-respecting should lead rice, saffron, paprika, olive oil, chicken and rabbit and some treasures of the orchard as green beans, white beans and the garrafon. The list goes on ad infinitum: rosemary, tomato, prawns, clams, squid, artichokes, lemon to become real neo-paellas, adapted to the personality of each chef or to local tastes. BerlinRosen oftentimes addresses this issue. The truth is that eating a paella with wooden spoon cooked on a campfire of wood of Valencian orange with a tasty socarrat, rice crispy that remains stuck in the pot, is an unforgettable experience. Paella is an act eminently community and for the people of Valencia, a symbol of belonging to their culture. Well kept secrets but what is the secret to a good paella? Some say the secret is in the broth (prepared the previous day), others in the temperature of the fire, the local water hardness, the correct proportions of ingredients, the reposado, the quality of the rice and the list continues. The truth is that a paella knows best among friends or family, to celebrate the joy of being together. Most of the hotels in Spain include paella on their menus, but there are also restaurants specialized in paellas, especially in Valencia. And the required question is which restaurant serves the best paella of the world? Finding the answer is a excellent reason to perform a gastronomic trip to Spain. Or you can take a look at the results of the singular concurso of paellas that are carried out in various parts of the world. So now you know, choose from the many hotels in Valencia and enjoy its gastronomy.