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Type Apartment Business Premises Detached Duplex First floor Penthouse Semidetached Home Villa
Location Alicante Almoradí Finestrat Fortuna Guardamar del Segura Muchamiel Orihuela San Juan San Vicente
Maximum price 100.000 € 150.000 € 200.000 € 250.000 € 300.000 € 350.000 € 400.000 € 450.000 € 500.000 € 550.000 € 600.000 € 650.000 € 700.000 €

Alicante's gastronomy

Alicante offers one of the most representative cuisines in the Mediterranean. Alicante’s history along with its geographic location, climate and the fertility of its lands has contributed to the richness and variety of its gastronomy.

Rice is the basic ingredient of Valencian Cusine and is used in many recipes accompanied by fish, Mediterranean seafood and vegetables from the orchard. Inland, grains, pork and wild game are more popular.

Rice dishes from Alicante are different from those in Valencia. For centuries, the Costa Blanca gastronomy has been linked with the sea and with rice and there are dozens of very different rice dishes that exist. Some of Alicante’s native rice dishes are:

• El caldero: a seafood rice that competes with its own paella. El caldero is popular in Santa Pola and Torrevieja.
• Arroz con pata (rice with leg): a rich and substantial rice since its main ingredient are veal legs.
• Arroz con costra (rice topped with an egg crust): it is not typical in the coast, but very popular in Elche, the palm tree city.
• Bajoques farcides: stuffed peppers typical in Alcoy.

Salted fish occupies a privileged spot in Alicante’s recipe book. They are a good appetizer for any meal, served in the typical presentation known as “montaditos” (little sandwiches). Some examples are:

• Salted tuna
• Salted cod
• Roe
• Dried octopus
• Anchovies
• Melva (Frigate tuna)

One must add an exquisite series of Second Dishes, such as

• Stuffed calamari
• Suquet de peix (local bouillabaisse)
• Stew from the Huerta (Farmer’s Stew)
• Gazpacho with grouper and shrimp

And to end with deserts, one can select from

• Excellent fruits – oranges, cherries, grapes, nisperos (loquat), pomegranates, figs- depending on the time of the year
• Ice Cream
• Or turron (nougats) that has made the name of Alicante famous worldwide, the “hard” variety made in Jijona is par excellence

Regarding the wine cellar, the province of Alicante offers very good Wines. During the last ten years, the Denomination of Origin Alicante has gained respect due to its young fresh white wines and its interesting reds, elaborated in innovative cellars.

The vineyards are divided in two well differentiated areas:

• The largest one is located along the Vinalopó river banks that extend behind the city of Alicante. In this zone, the Monastrell grape shares the vineyards with other new varieties.
• The second, much smaller, zone is La Marina, situated on the northern coast and incorporated into the D.O. in 1987. The Moscatel grape thrives in this hot humid climate.
• Next to other emerging wines, the Fondillón, a classic mellow wine from Alicante that has been exported for centuries is now enjoying a come back.

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