Being located between the coast and the mountains, Callosa d’en Sarrià has a rich and varied traditional gastronomy of the sea and interior. Cuisine forged by the passage of various civilizations, who left their food and how they cook it.

The popular “putxero amb pilotes” consists of three dishes: noodle soup made with the broth from the stew, balls of minced meat wrapped in boiled cabbage leaves and the “putxero” (cooked) made with the meat and chickpeas.

Rice is the base of many other important dishes such as “arròs en crust”. The rice is usually added white sausage and sausage. Once semi cooked and before finishing cooking in the oven (wood / electric / gas) cover with beaten egg.

With what you get a “crosta” of egg. The typical dish of rainy days is the “minxos”. It is a base made of flour paste, blanched, on which all kinds of chopped vegetables (fresh and in brine) and fish (whiting and sepionet) are placed on a wooden board to be baked. It is eaten accompanied by “all i oli” and red wine.

For dessert, we can take the loquat in all its varieties (natural, in syrup, juice, sweets, jam and liqueurs), the traditional cocas, rolls and sequillos and “els pastissets d’aiguardent ia l’aire”, typical of Christmas and the major festivals.

In Callosa you can buy the most typical products of the area, as well as take a walk through the weekly markets: Monday: clothing, footwear, accessories, cleaning products … Tuesday and Saturday: fruit, vegetables, pickles, sausages, flowers …

Nísperos de Callosa d’en Sarrià

The Níspero de Callosa d’en Sarrià has had the designation of origin since January 14, 1992. It is a tree of the Rosaceae family, always green and generally very productive, whose remote origin is located in China and Japan.

In this area of ​​the interior of the Marina Baixa there are natural conditions very suitable for the cultivation of medlar: such as the temperate climate and waters of excellent quality.

Also note that the sociological and human conditions have been highly significant and favorable for the medlar to progress in Callosa d’en Sarrià to make the municipality the main producer in Spain.

Many of the visitors who come to Callosa are surprised to see some covered fields. These are structures that help protect the fruit from the wind (since the sharp leaf of the loquat could damage the fruit when it is ripe) and from possible hail storms.

The medlar harvest is done manually between April and May. Being a very delicate fruit, it requires complex handling and packaging, so that it reaches the consumer in the best conditions and thus be able to enjoy the quality of the Nísperos de Callosa d’en Sarrià.

The particular characteristics of the medlar are:

– Color: Orange or yellowish.

– Taste: Sweet or slightly acidic.

– Pulp: Yellowish, bright and compact.

– Shape: Oval and sometimes pronounced in the part that joins the branch.

Quesos de Callosa d’en Sarrià

QUERONSA S.L. was founded in 1968 by Ms. María Devesa Llorens. The initial production was two kilos of cheese daily, which were sold in the town market.

In 1974 his son D. Salvador Ronda Devesa bought a vat, a plate pasteurizer and a steam boiler, and began to open up a market in the dairy sector, making fresh cheese by hand and distributing it in the province of Alicante. In 1981 the facilities changed and modernized. Production was significantly increased and new points of sale were opened. In 1997 he changed the generation again, now being the manager Mr. Juan Javier Ronda Sanchis and the producer Ms. María Antonia Ronda Savall.

The commercial brand with which the cheeses of QUERONSA S.L. are sold. CHEESERÍA SAN ANTONIO. This company is dedicated to manufacturing mainly fresh cheeses of the varieties: callosí, Alicante and Burgos type. The main characteristic of callosa d’en sarrià cheeses tradition and quality of callosí fresh cheese is the flavor that permeates the mouth with a very peculiar taste of freshly milked milk. It has a white color, firm texture and an intense aroma. In addition to the fresh ones, it has a wide range of semi-cured and cured goat and cow’s milk cheeses:

– Semi-cured goat cheese.

– Semi-cured goat cheese napkin.

– Aged goat cheese.

– Cured goat cheese with rosemary from the Sierra Mariola.

– Cured cow’s wheel cheese.

The good work of this company with its cheeses, together with the great quality and magnificent flavor, has been rewarded throughout its history with the awards it has been awarded. Recognition awards for their cheeses both nationally and internationally. Including awards such as the World Cheese Award, where they award the best cheeses in the world.