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Diari Valencià

Ontinyent Pays Tribute to Baked Rice in 'Sabors de sempre' Program

À Punt's gastronomic program travels to La Vall d'Albaida to explore the tradition and reinterpretation of this emblematic dish.

Image of a traditional baked rice casserole, freshly made, on a wooden table in a home kitchen setting.
IA

Image of a traditional baked rice casserole, freshly made, on a wooden table in a home kitchen setting.

The Sabors de sempre program on À Punt, hosted by Àlex Blanquer and chef Rubén Fenollar, stops in Ontinyent to pay tribute to baked rice, a fundamental dish during the La Puríssima festivities.

This Wednesday, May 13, at 10:45 PM, the city of Ontinyent will be the focus of Sabors de sempre. The program delves into the history and tradition of baked rice, locally known as “cassola,” a dish that brings families and friends together during the La Puríssima festivities.
To showcase the traditional recipe, the program will feature a passionate cook and gastronomic influencer. She shares her creations on social media and has published a book with over 70 recipes from the Valencian territory, proving to be a great promoter of local gastronomy.
The reinterpretation of baked rice will be presented as a surprising cannelloni. This innovative dish consists of a thin layer of crispy rice, filled with roasted meat, and finished with a chickpea hummus. A nutritionist, advocate for balanced eating and with an Instagram channel dedicated to healthy recipes, will be in charge of this modern proposal.
Both cooks, with their passion for gastronomy and social media, will offer a comprehensive view of this deeply rooted Valencian dish, from its traditional essence to a contemporary version.

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