Aguas de Alicante, which celebrated its 120th anniversary in 2018, has compiled this recipe book with a selection of 120 dishes that represent to a great extent traditional Alicante cuisine, and also includes influences from other regions of Spain and the rest of the world.

Aguas de Alicante, which celebrated its 120th anniversary in 2018, has compiled this recipe book with a selection of 120 dishes that represent to a great extent traditional Alicante cuisine, and also includes influences from other regions of Spain and the rest of the world.

Although the raw materials in the recipes change, there is one main ingredient that is the same in many of the recipes that we know: water. What would a soup, a fish stew, an Andalusian gazpacho, migas de pan (fried breadcrumbs), a coca de verduras (crispy bread topped with vegetables) or a toña (type of brioche) be without water; an essential element in many of our dishes for centuries. Water calms out thirst, but also contributes to satiating our  appetite and provides essential nutrients for our bodies.

The recipes in this book are divided into six sections: starters, rice dishes, soups and stews, meat dishes, fish dishes and desserts. This makes it easy to draw up a menu by choosing and combining dishes from the different sections. We are grateful to all the people who took part in the compilation of this recipe book, especially APSA.
By sending in their recipes, some courtesy of their members, they allowed us to reach the figure of 120 dishes so that all of our mouths can water.