Gastronomy

The orchard has been the main resource  for the redfish for generations and, even today, the products of the land are the basic ingredients of a gastronomy that satisfies the most demanding palates.

The Mediterranean cuisine finds in this town one of its clearest exponents, where the combination of fresh vegetables and meat of own breeding animals give rise to dishes of genuine flavor: Delicious rices with rabbit, with vegetables or serranas; tasty potato tortillas, artichokes or tender beans; and the traditional “cocido con pelotas” head the colorful culinary repertoire of Rojales.

The gastronomy of the municipality also offers a wide range of desserts and pastries, a sweet heritage of the artisan bakers of the town and of the traditional family food, which is maintained in the popular wisdom of the reds.

Sweets like the “almojábenas”, toñas de repulgo and rollos de anís are not missing in the pantry of the people from Rojales. The orchard also provides essential ingredients for desserts as delicious as pumpkin fritters or quince jelly. By tradition, Rojales sweetens its Christmas with the artisan elaboration of toñas, mantecados and almendrados.

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