Gastronomy
Pericana de Alcoy
Pericana Alcoyana is a very typical dish that should not be missed as an appetizer on your first visit to the city.
It has variations depending on the inland mountain village of Alicante that you visit.
It is mainly made with dried peppers, garlic, cod and extra virgin olive oil.
In our restaurant we use capellan in exchange for cod and sun-dried tomato.
“Capellan is a typical fish from our Mediterranean Sea. It is usually sold already dried, but behind it there is an artisan work with thousands of years of tradition: washing with salt and drying in the sun. They are usually eaten roasted, with the bones removed and drizzled with oil”.
The procedure for preparing pericana is simple but very precise in order to enhance the flavours and please the palate of the most expert palates.
At Masia La Mota we bake the garlic together with the capellan and crumble it to prepare the mixture, adding the sun-dried tomato in small pieces and the oil.
We also prepare an oil with the flavour of the pericana to add once the dish is ready.
