he food on offer is rich and varied. There are many pork dishes such as stews, rolls or deep pancakes with rashers and sardines, the famous sausages and the region’s cured hams. Other typical dishes stand out such as “Ajoarriero”, a cod dish made with oil, garlic and peppers; rice casserole with string beans; potatoes in stock and game dishes such as Gazpacho Manchego or Morteruelo, a type of Migas. Fine desserts also have their place in the D.O. Utiel-Requena. Made from honey we find the Alajú – of Arab origin – and the Burruecos. Others include nougats, sweet potato pastries, pies and butter cakes.
The D.O. Utiel-Requena boasts beautiful landscapes which invite you to stroll amid the wide vineyards scattered with Mediterranean forests in such protected areas such as Hoces del Cabriel amongst other places. Anyone who wants to relax and steep themselves in the wine-making culture can take the Ruta del Vino (Wine Route) of the D.O Utiel-Requena. Here you can visit more than a hundred Bodegas, descend into underground caves where wine was stored, enjoy the excellent restaurant food and relax in the most charming, rural accommodation. A visit to a Bodega is, of course, rounded off with a guided tasting of its wines.