Valencia is Spain's third biggest city and the area that surrounds is one of the most fertile in the whole peninsula. Historically the area has been heavily influenced by its Moorish occupation and it is they who can be thanked for its irrigation systems and much of the agriculture. It also have its own language, Valenciano, a dialect of Catalan. Further south and also forming part of Levante is Murcia. Distinct in terms of culture and language, it shares a rich farming tradition and fertile land.

Think of Valencia and oranges and rice are the two products that come to mind. Paella is the signature dish of the region, prepared fresh and, ideally, cooked over wood it bears no relation to the pre-cooked variety on offer in tourist resorts. A multitude of other rice dishes are also avilable while fish, prawns and eels are other favourites.

Valencia also produces the Christmas delicacy turrón, a nougat-like sweet snack made from nuts and honey, while locally-grown tiger nuts and almonds are used to make a soft drink known as horchata. Valencia has a strong wine-producing tradition too with competitively priced white, reds and sweet wines.

Like Valencia, Murcia is also known for its rice dishes as well as its cornucopia of fruit and vegetables produced in the market gardens and green houses that dominate the landscape in many areas.