The Paterna local agriculture has been inspired recipes
such as chickpeas with spinach, artichokes with ham
and hard boiled eggs, and snails cooked with fennel,
coriander and mint.
Hunting dishes like patridge stuffed with ham in a rich
sauce, patrdge with pine kernels, rabbit rice and venison
in a rich sauce.
Meat and vegetables come together in a rich meat stock
with tasty vegetables.
And sweet dishes include meringues, pine kernel caramel
and Easter burns.
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