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Where the vegetable garden begins and the dry land ends

Flavors of La Costera

La Costera has a rich gastronomy as a result of the inheritance from the different cultures that have occupied the territory throughout history. A varied and healthy cuisine, traditionally Mediterranean based on the products of the garden. Rice is the basic ingredient in many of the representative dishes of la Costera, the main exponent being baked rice. The wines produced in Moixent and La Font de la Figuera have the highest quality and are highly appreciated.

L'arròs al forn

The baked rice is the result of the region history and its geo-economic conditions. Its basic ingredients are chickpeas, onion black pudding, garlic, ribs, and batch -pork and calf belly- although, depending on the time of year and the town, it can have varieties with local turnips, potatoes, and tomatoes, and whenever possible cooked in a wood oven.


Gazpachos, although of La Mancha origin, are not exclusive to La Mancha, since in several Valencian regions they are very popular, being one of the most typical dishes in several towns on la Costera, such as Vallada, Moixent and La Font de la Figuera. It is a pastoral, powerful and carnal dish, for very capable stomachs, to which gazpachos are added, small pieces of “coca ácima” in the final stage of its preparation.


One of the most typical and appreciated products is artisan cheeses, highlighting the formatge blanquet or napkin cheese, with a mild flavor handcrafted with fresh goat’s milk in La Llosa de Ranes. A cheese traditionally prepared by the women of the goatherds to be sold locally later. Its flavor, texture and smell have made it the recipient of numerous national and international awards.

Barxeta’s sheep cheeses are also highly appreciated, where the entire farm is traditional, with a herd of sheep that give fresh, first-quality milk without any kind of preservatives or colorings. The product is sold directly in local markets. They are cheeses that have been awarded national and internationally.

Tender garlic

Young garlic is an indigenous product with quality certification under the CV brand. These are garlic that have been harvested before ripening, for them to provide a softer and more delicate taste to dishes. And it is that, only cooked on the grill, they are delicious. Its light flavor makes it an excellent gastronomic product and a subtle ingredient for many recipes. They can be consumed throughout the year but is best to consume it in February-March and it is at this time that El Firall is held in the capital of la Costera, a young garlic thematic fair.


Our desserts are made with recipes that have been passed from generation to generation and although today we can find them in the ovens at any time of the year, our ancestors reserved them for specific parties.

The Arnadí originating from la Costera, typical of Lent and Holy Week. A famous dessert made with pumpkin or sweet potato, sugar, cinnamon, and almonds; Its presentation, very elaborate and striking, reminds of a tajine (typical Arab casserole) and reveals the Andalusian heritage. In Llanera de Ranes the national arnadí contest is held. Another dessert of Arab origin is the Monjàvena that was formerly made on lent Thursday. The monjàvena de la Costera contains oil, flour, eggs, cinnamon and butter. In Moixent they make a special almond dessert that bear the name of Moixentins.

On All Saints’ Day, it is customary to prepare fogasses, a traditional pastry sweet made with pumpkin and baked with eggs, almonds and raisins, as well as panellets made with marzipan which are shaped into little bones. Other marzipan desserts are also typical in San Dionisio, giving it the shape of the typical fruits and vegetables of the garden. At Christmas and in almost all the festivals of our region towns we will find on the table sequillos, anise rolls, sweet potato cakes, rosegons, butter cocas, cocolets, almonds and mantecados among others. In the Font de la Figuera the flora rolls, the must rolls, and the brandy rolls are very typical.


Between the regions of la Costera and the Vall d’Albaida, in the triangle formed by Moixent, La Font de la Figuera and Fontanars dels Alforins, we find a beautiful territory dotted with vineyards of high landscape value, the well-known Terres dels Alforins, where some of the best wines of the València Denomination of Origin are produced. More than a dozen wineries produce internationally recognized high-quality wines. Some of them made with recovered native grape varieties.


In Moixent and Vallada there is the largest concentration of olive groves in the region. The main variety from which its oils come is Grossal, a native variety of la Costera, although there are also plantations of Blanqueta, Picual and Arbequina.

Olive trees that grow more than 350 m. altitude above sea level, very close to the Mediterranean, and endow the oil with a great temperament. The nuances of aromatic herbs are a characteristic of these varieties.

Located in the municipality of Moixent, the Sant Pere Cooperative has almost 1,000 members and 1,000 hectares of terraced olive groves, with typical inland and mountain characteristics. They produce Pagaments del Guerrer, one of the most awarded oils in the Valencian Community, having received important international awards.