muchas horas de luz elevadas en el verano”, como señala Santos Ruiz, gerente de la DO Arroz de Valencia. Un pro- ducto que se explora en mil recetas, aunque, como pre- cisa Ruiz, “un verdadero valenciano no haría nunca una paella sin contar con cuatro verduras muy difíciles de encontrar fuera de aquí: garrofó , tavella , ferraüra y roget ”. ENG The waters of the Mediterranean define this land. But it is so closely linked to the countryside that both Valencia and Alicante have orchards that protect their urban centres. Here, recipes that evoke memory (such as all i pebre), unique products (such as xufa, citrus varie- ties or Alicante medlars) and cultural heritage (barracas, acequias, or alquerías) are celebrated. And there, among reeds and mud, ‘the ideal rice for traditional Spanish cui- sine is produced thanks to mild nights, sunny days, high temperatures and many hours of sunlight in the sum- mer,’ notes Santos Ruiz, manager of the Valencia Rice PDO. A product explored in a thousand recipes, althou- gh, as Ruiz points out, ‘a true Valencian would never make paella without four vegetables that are very difficult to find outside of here: garrofó, tavella, ferraüra and roget’. comunitat valenciana © Getty Images El níspero , identidad de la gastronomía de Alicante. //The medlar, the hallmark of Alicante’s cuisine. comunitat valenciana Vuelos // Flights: Valencia. La ciudad está unida con Madrid, gracias a Air Europa, con dos vuelos al día; y con Palma de Mallorca con otros dos cada jornada. // The citrus fruit capital par excellence, connected to Madrid by Air Europa with two daily flights, and to Palma de Mallorca with two more every day. Alicante. Está unida con Palma de Mallorca y con Madrid gracias a dos vuelos diarios de Air Europa. // It is connected to Palma de Mallorca and Madrid by two daily flights from Air Europa. www.aireuropa.com