Gastronomy and Valencia are two words that fit together perfectly. The capital of the Turia is a land of exquisite tastes and unique sweet and savoury recipes, a place to enjoy all the Mediterranean flavours together with luxurious desserts. Yes, in Valencia everything is good, very good.
Although the popular paella heads the gastronomic offer, it is true that in Valencia there is a lot more available. Sweet and savoury recipes such as baked rice, rice soup, horchata (a milk-like drink made from groundnuts), Easter cake or delicious fartons (long bun), our outstanding cake for today.
Known for its unusual long shape, fartons are Valencian buns which are liked by both adults and children and mix well with everything and are always available in the bars in the old town of Valencia. The spongy texture and sweet taste “without cloying” (with a base of glazed sugar) make them the ideal complement with a good coffee, a cold horchata or an iced drink made with locally grown citrus fruits.
If you have decided to spend a weekend at a Petit Palace hotel in Valencia make sure you try a typical “Valencian” breakfast substituting traditional toast for a local farton or change the coffee of your coffee break for a Valencian combination, a very cold horchata and fartons, a luxury for your taste buds with the made in Valencia stamp.
Although they can be found at many places in the city, the most well known are the popular Fartons Polo, a company that was created in 1939 and in the 60’s became the star brand of this product so well sold along the Levantine coast (and also in various points of the whole country due to a few Valencian supermarket chains operating throughout the country). The unusual long shape was created to reach the bottom of the glass but ended up being almost a registered trademark.
After the boom experimented by this local product during these years, many of the producers decide to promote the farton, using the successful recipe of flour, milk, sugar, eggs, yeast and sunflower oil. With the passing of the years the product has continued evolving and there is now a flaky pastry version of the traditional farton (more crispy but equally as exquisite).