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The campaign 'Comunidad Valenciana: your safe gastronomic destination' consolidates the gastronomy of the region as one of the great standards of Mediterranean cuisine. Gastronomy is the identity of a territory and this is demonstrated by the catering establishments of Castellón, Valencia and Alicante, which are committed to offering a unique culture and lifestyle based around the Mediterranean.

Kiko Moya, Susi Díaz, Raúl Resino, Cristina Figueira, Begoña Rodrigo and Luis Valls, as well as Cuchita Lluch, Executive President of the Mediterranean gastronomic fair. These chefs are just some of those responsible for the culinary revolution in the Region of Valencia, which has a total of 27 Michelin Stars, 66 Repsol Suns and 38 Bib Gourmand awards spread over the three provinces.

The larder of the Valencian Community has a wide variety of foods. It is home to renowned products such as the Benicarló artichoke, the red shrimp from Dénia, rice from Valencia, pomegranate from Elche, persimmon from Ribera del Xúquer, Valencian citrus fruits, cherries from the mountains of Alicante, rabbit meat, tiger nuts from Valencia, medlars from Callosa d'en Sarrià, "clótxina" from Valencia, nougat from Alicante and tomatoes from El Perelló. This is also reflected in the more than 20 Denominations of Origin and Protected Geographical Indications that come from the region.


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