Specialities & recipes
Ice-cold and light - the taste of summer on the Costa Blanca
Ice-cold and light - the taste of summer on the Costa Blanca From gazpacho to orxata - culinary classics that are
With the September issue, we start a journey through the two regions that characterise the north of the Costa Blanca: Marina Alta and Marina Baixa. Not as a holiday brochure, but as a look behind the scenes - to where products are made that you would otherwise only see as a garnish on the market stall. From Moscatel and Nísperos to chocolate from Villajoyosa - the series shows what is typical and what makes these two neighbours so different.
The Marina Alta in the north is characterised by mountains, valleys and a rugged landscape that has always demanded a lot from people - and it is precisely this that has given rise to a remarkable culture of self-sufficiency. Vineyards, olive groves and rice fields stretch as far as the Marjal de Pego. Crafts and small farms have characterised the region to this day.
The Marina Baixa, on the other hand, opens up to the south and combines agricultural tradition with urban life. This is where the golden nísperos of Callosa d'en Sarrià grow and where citrus fruits and almonds are processed. And here, in Villajoyosa, it has been fragrant since the
19th century after cocoa: the city is Spain's chocolate capital and home to brands such as Valor and Marcos Tonda.
Both regions differ in their topography and economic focus - but together they form a panorama of diversity. From the sweet mistela from Xaló to the rice from Pego and the skilfully woven baskets from Gata de Gorgos, the range of products not only fills you up, but also tells stories: of climate, soil, family businesses and a special sense of quality.
This issue of CBM focuses on precisely these special features. In the following articles, we will take you to the orchards and rice fields, to the bodegas and olive mills, to the chocolate factories of Villajoyosa and to the workshops of craftsmen who combine tradition and modernity.
Because typical Marina Alta and Marina Baixa not only means what's on the plate, but also how people live and preserve their culture.
Ice-cold and light - the taste of summer on the Costa Blanca From gazpacho to orxata - culinary classics that are
Malabusca fine drops with character - How a rum from Alicante conquers the world stage Regional top quality from Alcoy on the
The scent of spring - barbecuing on the Costa Blanca Barbecue expert Joachim Linna from Outdoor Kitchen Paradise Teulada explains what to look out for.