FAGECA
Ingredients Water. Salt. Oil. Flour. Mullador (onion and tomato, river prawn and tomato, anchovies, sausage ...). Preparation The water is boiled with salt. The flour is scalded with that water and kneaded with a little of oil. Let stand half an hour....
The Salema is a paleontological site of the upper Pleistocene (between 126,000 and 12,000 years before the present). More than 300 skeletal remains belonging to large quaternary mammals such as the brown bear (Ursus arctos), spotted hyena (Crocuta crocuta), leopard...
The church at the square stands out (Church of the Holy Spirit)
Stresses the centenary elm that just a few years ago died due to a terrible disease that has hit almost all the elms of the province (grafiosi). At present, only the trunk is preserved, which gives an idea of the magnitude of the tree.
The PR-CV 182 takes us to the Pla de la Casa on a spectacular route that is marked with white and yellow markings. You can download the track in the start panel. We will go up the Barranc del Moro and see places like Cova Bernat, a shepherd's refuge and an important...
The festivities of Facheca are in honor of "la Mare de Deu del Dolors i l'Esperit Sant" and are celebrated the week of the fourth Sunday of August, days in which its visitors increase in a population that knows how to preserve its traditions. ...
The well, built in the eighteenth century, 13 meters deep, is an example of dry stone architecture and snow trade. Next to it are remains of the nevater’s house, an auxiliary well and “snowdrifts” or walls to collect snow. The snow trade in the province of...
Address: Carrer Sant Josep, 1, 03813 Fageca, Alicante, Spain Phone: 965 518 002 / 656364419 Email: ayuntamiento@facheca.es Web
Ingredients 1/2 kg paw Morro and pork belly. 4 blanquets 1/4 kg of rice. 1/4 white beans and lentils soaked the day before. 1/4 l. olive oil. 1/2 kg of pencas (thistle) and chard. Salt. Saffron pure. Preparation Put the meat and beans in a...