Coca de Fira is one of Ontinyent's best-loved food traditions. It is a savoury flatbread made during the weeks of La Fira, in November, and the town's bakeries prepare it following centuries-old recipes that are part of the local food heritage.
How it is made
The base is a simple dry dough of flour, salt and water, which is then topped with local produce:
- Pork belly and llonganissa sausage.
- Botifarra de ceba (onion black pudding), Ontinyent's star sausage.
- And a very special ingredient: pebrassos, the seasonal wild mushrooms that Ontinyent's mushroom hunters look for in these autumn weeks, locally and even far from town. There are also versions with artichokes.
It is baked until the dough is crispy and the sausages have released all their flavour.
A Fira classic
It is the typical food of the fair: bought hot from bakeries and stalls, and eaten while strolling among the rides and stands. The rest of the year, savoury cocas are also popular in Ontinyent, the most common being red pepper and tomato.
