Cocas

Sergi Soria, from Ca Rabosa, is the custodian and guardian of the ancestral tradition of La Marina sausage and this is his coca.

Micuit on caramelized onion and honey vinegar.

Valencian burger of minced pork and spice with onion and mustard.

With Valencian extra virgin olive oil and Santa Pola salt.

From the Cantabrian.

Fried red and green peppers, aubergine, tomato and garlic.

Sautéed chanterelles with blood saussage from Ca Rabosa

With moscatel raisin, pine nut and goat cheese.

Cebo de campo ham (extensively raised in the Montes de Toledo), crossing Iberian and Duroc with rosemary oil.

And honey coca

Formerly prawn from La Marjal de Pego-Oliva was used. Today, as it is almost extinct, we use shrimp from Huelva.  

With ham and cheese.

Coca dough in Neapolitan pizza format , with tomato sauce, garlic and extra virgin olive oil

With tomato sauce, goat cheese, basil and virgin olive oil.

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