In terms of severity, winters in this area are hardly on the order of northern Europe, or even some parts of northern Spain. But it certainly does cool off around here, and many restaurants and chefs roll out some slightly heartier fare on their menus. Perhaps the star example is arròs amb fesols i naps (rice with beans and turnips, also commonly referred to as caldera), which is usually cooked with pig's trotters and served especially for particular special occasions; it's especially good in the town of Ademuz, on the outskirts of Valencia city. Other winter specialities include olletas (a stew of rice, pork, sausages, and vegetables), puchero de San Blase (another hearty meat-and-veggie stew), and cocido de pelotas (pork and veal mix with egg, parsley, pine nuts, and breadcrumbs), a dish commonly eaten on Christmas day.
10 tips to keep your hand baggage
Find out what type of packs are considered hand baggage and how to can change them so that they can go in the cabin with you during the flight.Free download