Paella. The most famous Valencian dish is one of the most recent. Although many towns claim to be the birthplace of paella, it is usually considered native to county Ribera, just south of Valencia. It can be found in two main varieties, with chicken and rabbit or with seafood. Nowadays paella can be found around the world and especially throughout Spain and Latin America. As a curiosity it is also a typical dish in Nice, France.
Allioli. This is a thick sauce, common to most of the Western Mediterranean, based on mixing garlic and olive oil to which egg is sometimes added. It usually has a characteristic yellow colour.
Mullador. A sauce whose ingredients may vary but always includes tomatoes. The remaining ingredients depend on the time of year and the vegetables available in each area. There are similar preparations throughout the Mediterranean. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca and ratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and further south, this sauce may include tuna as is the case with "pisto", typical of Castile la Mancha.
Picada. This is a sauce composed of crushed nuts - usually almonds - olive oil, parsley and a little milk. It usually accompanies fish dishes.
Pestinyos. A small, sweet and dry pastry folded into three and flavoured with orange and aniseed.
Pastissets, a typical sweet made of pastry with a sweet almond or sweet potato filling. It is of probable Arab origin and is typical of most of Valencia and the south of Catalonia. A similar dish, called rubiols, is typical in Majorca.
Coca (pastry). A kind of pizza or pie which can be both sweet or savoury. It is typical to most of Valencia as well as in Catalonia, French Catalonia, Andorra, eastern parts of Aragon and the Balearics. The most common kinds in Valencia are the coca de llanda, a kind of sponge-cake, often pumpkin-, lemon- or apple-flavoured; coca de mullador - or coca de Sant Joan in Alicante - a small pizza-like pastry with ratatouille on top and occasionally tuna or other titbits; and coca de xulla, a flat bread with bacon and sausages on top. "Coca de molletes" typical of Alicante with soft salty flour crumbles.
Fartons. These are pastry fingers designed to be dipped in orxata.
Orxata (Horchata). A drink made from submerging rice or other products in water for long periods. There are at least two kinds made locally. The first is Orxata de Xufa, made with tigernuts, quintessentially Valencian and produced only in the area of Alboraya, just north of Valencia. The second is Orxata d'Ametlla, made and consumed in the Alicante and Xixona.
Bunyols. Yet another Arab-inspired pastry, these are dough-balls which are fried and covered with sugar, which can be found in various parts of Mediterranean Spain such as Cadaqués, as well as in Madrid or even Latin America although in these cases they are not sweet. The Valencian variety habitually includes pumpkin in the dough, though often in commercial preparations this is not so. They are typical of Falles.
Valencian wines are also well-regarded, with three Protected Designation of Origin: Alicante, Utiel-Requena and Valencia. In Utiel-Requena, champagne is made under the cava denomination. Meanwhile, muscat (known as "moscatell" also called "mistela") is produced in the Marina Alta (near Denia) under Alicante DO and also in Turís, Cheste, Godelleta and surroundings, under the Valencia DO.