The Valencian gastronomy is of great variety, although their more international dishes are rice-based (arròs in Valencian), like the Valencian paella known worldwide. Rice is a basic ingredient in many of the typical dishes, like the arròs negre, arròs amb costra, arròs a banda, arròs a la pedra, arròs caldós, among many.

The Valencian Mediterranean climate favors the cultivation of vegetables and citrus fruits, with the cultivation of the orange being perhaps of highest importance as one of the typical fruits of Valencian agriculture.

Horchata (orxata in Valencian), production of which has traditionally been centred around Alboraya (Alboraia), is a typical drink, accompanied with fartons. Also traditional are the production of coffee liqueur (typical of Alcoy), and mistela (in Marina Baixa and Hoya de Buñol (Foia de Bunyol)). Another one is Agua de Valencia, in Valencian Aigua de València, it is a cocktail made from a base of cava or champagne, orange juice, vodka, and gin. In general, it is served in pitchers of various sizes and is drunk in a broad cocktail glass. It was made for the first time in 1959 by Constante Gil in the bar Café Madrid, in the city of Valencia.

The great majority of desserts typical of Valencia have their origin in Arabic times and play an important part in the local festive activities. Some are internationally famous. Xixona is the place of traditional manufacture of turrón, torró in Valencian (a soft nougat), consumed during Christmas in Spain and the rest of the Hispanic world. In Casinos the turrón is typical too but the most important manufacture of the village is peladillas (dragées and sugared almonds). In Xàtiva, the arnadí, a dessert elaborated with pumpkin is made. Orihuela and its region have the almojábanas..

PAELLA AND RICE

Paella:he most famous Valencian dish is one of the most recent. Although many towns claim to be the birthplace of paella, it is usually considered native to Albufera and Ribera, just south of Valencia. It can be found in two main varieties, with chicken and rabbit or with seafood. Nowadays paella can be found around the world and especially throughout Spain and Latin America. The name comes from the large pan ('paella' in Valencian) where it is cooked.

Arròs negre: Rice with squid and squid ink cooked in a paella.

Arròs amb conill i caragols: Rice dish with rabbit and snails, amongst other ingredients cooked in a paella. It is typical of the south of Valencia and especially in the Vinalopo districts.

Arròs al forn: A rice dish baked in the oven and usually containing sausages, chickpeas and potato amongst other ingredients, usually made with the surplus of the local typical stew.

WINES AND LIQUORS

Valencian wines are also well-regarded, with three Protected Designation of Origin: Alicante, Utiel-Requena and Valencia. In Utiel-Requena, champagne is made under the cava denomination. Meanwhile, muscat (known as "moscatell" also called "mistela") is produced in the Marina Alta (near Denia) under Alicante DO and also in Turís, Cheste, Godelleta and surroundings, under the Valencia DO.