Proposal

shipyards 52

shipyards 52 is a new project that opens its doors on Saturday 10 of March to contribute to the boom experienced by El Cabanyal-Canyamelar in recent years. It is located between

ROUTES THROUGH THE BURJASSOT GARDEN

BURJASSOT The routes through the Burjassot vegetable garden are a perfect opportunity to get to know a natural and cultural reference of the Valencian lands. This year's program opens with a route

ANTI-FASCIST FAILURES 2018

The Antifascist Fallas are a creative and collective protest that pays tribute to those organized in 1937 the Association of Intellectuals for the Defense of Culture, directed in

FIGUES I NAPS: A tour of erotic Valencia

PL. DOCTOR COLLADO Figs and turnips is a two-hour urban route with dinner and rissopó that shows us Valencia at its most mischievous. Actress Pepa Alòs commands the route

FIRA DEL DISC

THE ICE FACTORY. Pavia, 37 An essential plan for musician and collectors. There will be ten expositors loaded with albums, cassettes, CD's, dvd’s, books, fanzines, articles and accessories of

VALENCIA CULINARY MEETING

valenciaculinarymeeting.com Our best chefs have a new challenge: return to the product and recover a cuisine based on memory and the environment, looking towards our territory and our past. During

VIII BLACK TUESDAY OF AMNESTY INTERNATIONAL

SPORTING CLUB RUSSAFA. Sevilla, 5 For the eighth consecutive year, Amnesty International organizes its Black Tuesday cycle, what, using the literary gathering on the black novel as a vehicle, contributes to

VERSES TO THE SEA

WORK IN PROGRESS. Marti Grajales, 13 Cultural and recreational initiatives continue to multiply at the Cabanyal, and we delighted to be able to enjoy it in such a representative enclave of the city of

DIALOGUES 2018

EASD. Pl. Viriato, s/n Dialogues return, free conferences on design culture at EASD, with activities that cover all areas: the audiovisual with the participation

VALENCIA CULINARY MEETING

valenciaculinarymeeting.com Our best chefs have a new challenge: return to the product and recover a cuisine based on memory and the environment, looking towards our territory and our past. During

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