The city presents a close relation between ceramics and gastronomy, both popular and avant-garde. CONCURS D’ALLIOLI is a competition, held each year, to highlight the traditional mortar of Manises that is used to make this Valencian sauce by hand.
PAELLAS AL CARRER is a popular collective annual eating party included as part of the Patron Saint Festivities, with giant “Paellas” cooked outdoors and served freely on ceramic tableware.
Organised by EASC, the Ceramics Museum, associations and artisans, Mediterranean vanguard culinary initiatives offered by Michelin star chefs (ARTISANS & CHEFS ENCOUNTERS, NUDE PROJECT, FOSSIL CERAMIC, DEL TORN A LA CUINA) are staged (2018, 2019), served on unique Manises tableware pieces.
Plats de Manises
“Plats de Manises” is a project that aims to place value on these dishes that are so characteristic of our town, made by following the same recipes of our mothers and grandmothers of Manises.
A compilation of the best-known recipes, using natural and locally produced ingredients. Cooked with love and care, using the same techniques as always.
Recipes that give all the locals of Manises a sense of belonging and that are part of our culinary heritage. Recipes linked to the fondest memories, to meals at home, to holidays and to family celebrations.
One of the objectives of “Plats de Manises” is to promote a circular economy based on high-quality products grown in the orchards of Valencia. The ingredients for these recipes can be purchased both at the local markets and in local shops, which offer personalised service and produce less plastic and waste, contributing favourably to the ecosystem.
In addition, these dishes can be enjoyed in our homes or in the restaurants of the community that offer these specialities, creating a new attraction for tourists and for the local population.
Another of the objectives is to highlight the synergy between cooking and ceramics, which is why all the dishes have been served in ceramic bowls made by local ceramic craftsmen.