The sum of cultural exchanges that have taken place during the last centuries in our region are the basis of the cuisine that we enjoy and disseminate today. That is what the recipe book shows Pastry at the Marina Alta, now reissued by the MACMA.
It is a hundred page work that offers up to a total of ninety four recipes divided into the sections of Pasta and pastries; Cakes, monkeys and cakes; Sweets and fruits; Jams and jams; Drinks and refreshments.
The history of this publication dates back ten years, when the MACMA published this book with a foreword by Juan Vicente Garcia Marsilla, professor of Medieval History at the University of Valencia. Thanks to this publication, it was once again demonstrated a process of loans and synergies that is complex to quantify but which, precisely in the field of confectionery, establishes a direct link with the Moorish inheritance and at the same time the way of understanding and prepare the sweets.
That first edition, published on the occasion of the 400 years of the expulsion of the Moriscos, did not take long to exhaust itself in the bookstores. Now, a decade later, the MACMA has reissued the recipe book to expand the echo of the traditional sweets of the region.
