Top 17 Traditional Foods
in the Province of Alicante

Señoríos de Relleu is an olive oil producer located in the province of Alicante, Spain. The company specializes in producing extra virgin olive oil from a blend of native Spanish olive varieties such as Manzanilla, Blanqueta, and Arbequina.

Their olive groves are situated in the mountainous region of Relleu, benefiting from a unique microclimate. Señoríos de Relleu emphasizes sustainable farming practices and often participates in various international olive oil competitions, where their products have received multiple awards.Expand

Masía el Altet is a Spanish producer of extra virgin olive oil from the Alicante region, with olive groves located between two natural parks – Sierra de Mariola and Font Roja. Thanks to its unique microclimate, high altitude, and rich variety of native olive cultivars, their oils are known for exceptional aroma and high polyphenol content.

Production is strictly controlled – olives are harvested early and processed using a cold extraction method, ensuring maximum freshness and quality. They offer several product lines, including High Quality, Premium, and High End, made from Picual, Arbequina, and local varieties such as Changlot Real.

Their oils are used by many renowned chefs, and the production is limited in order to maintain top-tier quality.Expand

HTO LOGISER 2015 SL is an olive oil producer based in Elda, Spain. They are known for producing high-quality olive oil products.

The company focuses on maintaining traditional production techniques combined with modern quality controls.Expand

Quesería El de Sereix is a cheese producer located in Mutxamel, Alicante, Spain. The company specializes in crafting high-quality artisan cheeses using traditional methods.

They are known for their use of local ingredients, particularly the milk from sheep and goats that graze in the region. Their products include a variety of cheeses, each aged and treated uniquely to develop diverse flavors and textures.Expand

Coloma García S.L.U. is a confectionery producer based in Alicante, Spain. It specializes in traditional Spanish sweets such as turrón (nougat), marzipan, and chocolates.

The company adheres to artisanal methods and high-quality standards. It primarily operates in the domestic market but also exports its products internationally.Expand

Bodegas Francisco Gómez is an olive oil producer based in Villena, in the province of Alicante, Spain. The company specializes in the production of high-quality extra virgin olive oil, utilizing traditional methods combined with modern technology.

They focus on sustainable agricultural practices and maintain strict quality control standards. Their product range includes different varieties and blends of olive oil, catering to a diverse consumer palate.Expand

Arròs a banda is a Spanish rice dish originating from Alicante in Valencia. The dish was invented by fishermen who reserved the leftover fish from the markets and cooked it with potatoes and onions. The rice was cooked in the leftover fish broth, and it was used as a side dish that accompanies the fish, hence the name arròs a banda which means rice on the side. The broth is usually cooked with cheap and common fish such as rock fish, monkfish, and fish heads, with the occasional addition of saffron, paprika, bay leaves, garlic, or puréed tomatoes. The broth is always served apart from the rice. This humble rice dish is traditionally accompanied by allioli.Expand

Arroz con conejo y caracoles is a traditional rice dish originating from Alicante. The dish is usually made with a combination of rabbit pieces, bomba rice, snails, stock, saffron, chickpeas, tomatoes, onions, celery, carrots, bell peppers, rosemary, garlic, olive oil, and seasonings. The ingredients are browned, then cooked in stock which is brought to a boil, and the heat is then reduced in order for the dish to simmer until everything is fully cooked and the stock is fully absorbed. A crispy layer called socarrat should form at the bottom if the dish is properly prepared. Expand

Botifarra de ceba or morcilla de cebolla is a Spanish sausage originating from Alicante. In Valencian, the word ceba means onion. The sausage consists of blood, fat, and onions that are seasoned and flavored with salt, pepper, pimentón, oregano, and cloves before the concoction is stuffed into casings. It can be consumed fresh, fried, grilled, or boiled.Expand

Olleta is a traditional rice dish originating from the Alicante province. Although the dish has a few variations, it’s usually made with a combination of Spanish rice, chickpeas, chestnuts, pumpkin, stock, olive oil, garlic, salt pork or bacon, swiss chard, and salt, while morcilla slices can be added for extra flavor, but it’s completely optional. Olleta is traditionally cooked in a large cazuela until most of the liquid has been absorbed. The rice should be tender, but still a bit soupy. Before serving, it’s recommended to let the dish rest for a few minutes. This specialty from Alicante is a typical cold-weather fare.Expand

Arroz con costra is a traditional rice dish, a cross between a paella and a casserole originating from the Alicante area. What differentiates arroz con costra from other Spanish rice dishes is its glossy top crust of beaten eggs, hence the name, as costra means crust. Although there are some variations, the dish is usually prepared with a combination of rice, eggs, spareribs, pork, chicken (or sometimes rabbit), butifarra sausage, olive oil, tomatoes, stock, salt, and paprika or pimentón. The dish is often made in a large cazuela – the ingredients are first fried, then simmered in the stock, and the cazuela is then transferred to the oven with the beaten eggs poured over the rice. Arroz con costra is then baked until the eggs form a crust on the surface. This is one of the oldest Spanish rice dishes – there’s a recipe that dates back to 1220.Expand