As those of you who know us already know, our main weaknesses are salted fish and traditional cuisine. Two elements to which we like to give our touch of creativity.

And if there is something traditional in our land, it is the lunchThe food is experiencing days of splendour with the diffusion that many people are giving it on social networks through #TheLunchCulture and other similar labels and that thanks to a brand of beer and with the support of the Federation of Hotel and Catering Businesses of Valencia, they even have prizes, the "Best of the Best".Cacau d'Or".

We wanted to join in this trend of raising the lunch to the category it deserves and prevent it from disappearing to the detriment of new fashions, and we do our bit in the way we know best, by re-reading one of its most versatile products.

One of the traditional lunches for those who used to work in the countryside and which is still a great attraction, although more so among the elderly, is the Sardina de Bota. This peculiar sardine is prepared whole, without removing the head or guts, and is subjected to a process of salting in brine and pressing. Its curious name comes from the way it was packaged, as the bota is a unit of measurement of the volume of the circular wooden barrels in which it is placed.

But the most curious thing about these sardines is the way it was prepared for cooking. It became popular to put a sardine in the brown paper in which it was wrapped when it was sold and place it between the door leaf and the door frame, on the hinge side, and partially close it to press the sardine. This ensured that the skin and scales remained stuck to the paper, making it easier to clean. In addition, when the loins were pressed, the spine was released from the flesh and was very easy to remove along with the head. A quick and easy method.

The variety of recipes with this humble ingredient is overwhelming. It can be prepared in casseroles, stews, fried, with vegetables, or with eggs...

Such a versatile and well-established product is always an opportunity for innovation that we cannot let slip away and that is why we have integrated it into our Menú Tasting. Rediscover with us the boot sardine.