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The traditional cocas are one of the pillars of the popular gastronomy of Dénia, a simple dish but full of history that reflects the ingenuity and creativity of the Mediterranean cuisine. Inherited from the agricultural and seafaring tradition, these elaborations have accompanied for centuries the daily life of the city, being common in parties, celebrations and family gatherings.
There are multiple varieties of cocas in Dénia, from the salty ones, covered with garden products such as tomato, onion, bell pepper or chard, to the most seafood ones, which incorporate anchovies, sardines or other seasonal fish. Both in wheat cocas, whose base is more similar to pizza, and in corn cocas, whose base is similar to that of crepes. We also find sweet cocas, made with almonds, pumpkin or fruits, which highlight local products and offer a perfect contrast of flavors. The cocas that stand out are similar to sponge cakes such as coca maria, almond coca, pumpkin and chocolate coca, etc.
Beyond their diversity, cocas have become a true symbol of identity. They are recipes that are passed down from generation to generation, keeping tradition alive and at the same time inspiring new versions that combine creativity with respect for the original essence. Each coca is, in itself, a sample of the link between the land, the sea and the local culture.
Today, traditional “cocas” can be found in local ovens and bakeries as well as in a wide variety of restaurants serving local cuisine. This allows the visitor to enjoy a product that goes beyond the gastronomic: each coca is a window to the history and customs of Dénia, a bite that connects the traveler with the daily life and culinary heritage of the city.
