After a large meal, this is just the right dessert – it’s light, slightly sweet, and toasted almonds give it a pleasing crunch. If you have extra berries lying around, feel free to mix them with the oranges. If you’re in a really decadent mood, add a tablespoon or two of Grand Marnier to the cream before you whip it to give it an extra punch. Serves: 8 Preheat oven to 350˚ F. Grease a 9-inch cake pan and line…

Fideuà is another specialty native to Valencia. At its heart is sofregit, a caramelized combination of onion and tomato that serves as the foundation of the dish. It’s a hearty meal, and the crispy noodles offer a nice contrast in texture to the fish. Serves: 4 to 6 Bring fish stock to a boil in a large pot, add saffron, and remove from heat. In a large sauté pan on medium, add oil. When oil is shimmering, add onions and…

Wandering through cobblestone streets and ducking into narrow bars to sample endless wine and tapas are a highlight of any trip to Spain. The beauty of tapas is their simple, satisfying deliciousness, which this dish epitomizes. The key is to buy the best shrimp you can find and, if your fishmonger will oblige, have him clean and devein the shrimp (which will save time you’d rather be spending sipping wine and enjoying your company). Serves: 6 In a large bowl,…

Valencian oranges are sweet, meaty, and full of juice, so they’re the perfect vehicle for mimosas. We like ours heavy on the Cava with a strong orange taste. Taking a few extra moments to rim the glasses with sugar and zest transforms a standard classic into something more special. Serves: 4 Mix zest and sugar in a small bowl. Dip rim of glass in juice and then in sugar mixture. Add 2 oz. of juice and add 5 oz. of…

This is our no-fuss but utterly delicious Italian spin on cheesecake. For this dessert, we don’t even bother to waste time making a traditional crust; instead, amaretto cookie crumbs provide a crunchy element that doesn’t distract from the velvety nature of the cake. A sweet-tart granita offers a counterbalance to the cake, and fresh peaches on top make it just as beautiful to look at as it is to eat. Here is how to make the perfect ricotta cake with…

Grilling sea bass on lemon leaves provides a wonderful citrus aroma to this light dish. Garlic breadcrumbs offer a crunchy texture to the buttery fish, and the roasted zucchini and tomato add a sweet and salty component that balances all the flavors. Feel free to substitute halibut, cod, or even swordfish if sea bass is unavailable. Here is the recipe for the best sea bass grilled on lemon leaves with garlic and breadcrumbs served with zucchini and tomato. Yield: 4…

Briny, bright, with a kick at the end, that is the essence of this dish, one of our favorite pasta from the region. It would work well with dried spaghetti or bucatini, but the lightly cheesy hint to this pasta and its ability to soak up the sauce makes it well worth the extra effort. Be careful not to overcook the mussels, or all your hard work will be for naught. Here is how to prepare the perfect scialatielli with…

We were captivated by Ravello’s breathtaking panoramic views and laid-back lifestyle, but the food indeed won us over. Dining is a highlight of this town, with delicious flavors and a sophisticated yet comfortable ambiance that lasts from the beginning to the end of the meal. Here is how to prepare the most delicious margarita pizza.   Margarita Pizza Recipe It’s sacrilegious to compare the quality of pizza in Italy to most local restaurants in the U.S., and hard to go…