Of the 3 al 17 of November, Valencia will celebrate the second edition of the Ruta de les Coques by Ambar, the biannual gastronomic event that highlights one of the most representative treasures of traditional Valencian cuisine: coca. On this occasion they will be 18 participating restaurants, which will be distributed throughout different neighborhoods of the city. Each location will present its creative and personal interpretation of the recipe. The project, which started with great reception in May of this same year, has the brewery Ambar as main sponsor. All cocas will be served paired with a different variety of their beers, carefully selected to highlight the flavors of each proposal. for two weeks, The public will be able to visit each of the participating establishments to try their recipe and, besides, vote for your favorite. Those who obtain the most votes will become the five finalists, while the winning coca will be announced on the last day of the route.
Eighteen are the participating restaurants on this II Ruta de les Coques by Ambar. Some have already had or have cokes on the menu and others, instead, they will create them for the first time. Participants increase and also the areas chosen to enjoy the route, what are they: Ruzafa, Canovas, Old City, Cabañal, Puerto, Outside the walls, to ring, Aragon and City of Sciences. The end is that, year after year, More establishments and Valencian neighborhoods join.
In Ruzafa, the first participant is Smoothie, who will prepare a figatell d'Ontinyent coke, roasted eggplant, reduction of mustard and mistela seeds and mint. TheChata Ultramarinos, for his part, will participate with 'La Cabanyalera', a titaina coke from La Chata, fried egg and its fried egg mayonnaise with charcoal salt. A few meters away, Revenge, that will present a gluten-free coca called 'La dama de la huerta' with caramelized onion, mozzarella fresh, goat curl, sautéed artichokes, thyme and balsamic reduction. The latest addition to Ruzafa will be The Holy Faith, what will offer a gluten-free coca called 'Mediterranean Breeze', which will contain creamy hummus, sliced olives, roasted peppers in strips, thyme, olive oil, salt and pepper.
In the area of El Cabanyal and the Puerto There are several restaurants that join the initiative. The first of them is Fets, what will experiment with a pumpkin and smoked coca. With views of the sea you can enjoy coca de Front, whose ingredients are sea ragut, dried octopus, he Katsuobushi and the samphire. Also from El Cabanyal, Glops and rims and his 'Umami Forest Coca', with cream shiitake with lime, onion confit with dashi, sautéed mushrooms with ginger, soy and cinnamon, lime mayonnaise and fresh figs. To end the offer of Bikini Cabanyal: the 'Mediterranean Deli', a coke of homemade pastrami, cheddarmatured, smoked pickles and onion.
The most central area of Valencia will have several participants. On the one hand, drill and his boletus coca, onion and garlic. On the other, Borgia Wine Bar and his pumpkin cream coca, sobrasada from Mallorca, fresh chard and pumpkin seeds. IDEM will compete with a tomato coca datterino, Colonnata lard and Doña Casilda cheese. Y Touch Mare will pay tribute to the traditional recipe book with 'La iaia', a creation that combines candied tomato, bean petals, the sausage with llavoretes and the crispy blood sausage, enhanced with the touch of crushed ñora.
Outside the walls It starts on the route with two locations: Timothy, who will prepare a coke from his Almussafes croquette with blue cheese, sobrasada, caramelized onion and grated parmesan; y Camiri, with its veal heart gizzard coke and olive-roasted bone marrow, torreznos of matured chop and white butter mushrooms and pickles. While in Campanar, the touch will be the salted coca de bonito, poached onion and barbecue from the restaurant Ciro. Beirut, to finish, will present the same coca in its three stores located in Ruzafa, Aragon and City of Sciences. Your recipe for shawarma and smoked eggplant hummus will be a journey of flavors, and will be seasoned with yogurt, pomegranate in two textures, orange gel, mint and toasted pine nuts.
