The Paterna local agriculture has been inspired recipes such as chickpeas with spinach, artichokes with ham and hard boiled eggs, and snails cooked with fennel, coriander and mint.
Hunting dishes like patridge stuffed with ham in a rich sauce, patrdge with pine kernels, rabbit rice and venison in a rich sauce.
Meat and vegetables come together in a rich meat stock with tasty vegetables.
And sweet dishes include meringues, pine kernel caramel and Easter burns.
