Fennel is an herb that accompanies us through the banks and paths of the Mediterranean. A popular herb that changes throughout the seasons: from tender, juicy leaves in late winter and spring to stiff summer stems with bright yellow flowers. In the four seasons, But, retains its aniseed aroma, which is what characterizes it. Although it is an eminently aromatic herb, we also find it in the filling of cakes or coconuts and in an emblematic dish of Polinyà de Xúquer (Ribera Baixa), the fenollada (colloquially said “fennel”). A very typical Lent and Holy Week dish that we bring back to Tasta'l d'acci so that the rest of Valencians can get to know it. Find more information in the dedicated article on our website tastaldaci.com. XAVIER BENAVENT
HEMISPHERIC: RECOMBINATION + THE NIGHTS
ARTS AND SCIENCES QUOTE. Professor López Piñero, 3 When the thermometer doesn't give up, the Hemisfèric becomes one of the best refuges in the city. It is
