Coques

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

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

Canned Joan loquats, from Callosa, with fuá and prunes.

With Valencian extra virgin olive oil and Santa Pola salt.

With tomato coca.

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

From the Cantabrian.

Micuit on caramelized onion and honey vinegar.

And honey coca

With moscatel raisin, pine nut and goat cheese.

Caramelised blood sausage and pine nuts.

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.

With ham and cheese.

Tono artichokes, from the Marinas garden in Dénia, with dried tomato and bacon.