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Molí del Salt

Molí del Salt

It is located in the denominated heading, heading of Molí del Salt. It is reached by passing through a fountain (Font de la Teulería) and what remains of the aqueduct of the same name, by a mill (Molí de los Penyes del Salt built in 1852 by Francisco Ximeno Blanes) and by an old bridge.
The descent to the mill is enabled with a masonry staircase, so access is feasible to anyone. Undoubtedly, the mill of Salt is the most unique and spectacular of the whole region. It is located in a vertical wall and water location. The river, which causes this natural wonder, takes place before reaching the mill, through a calcareous gorge that in the vicinity of the mill makes a waterfall of almost twenty meters in height.
The mill can be visited at any time as it is a place of free access. Currently, the mill is in a fairly advanced state of ruin: all the roofs have sunk, leaving only the walls. The building still has all the doors and also the corners of ashlars, some of a certain magnitude, just like the walls, both the one that rises on the rock to the river bank like the one that is in the slope of the mountain.
This mill was built during the 1760s and 1770s and its owners, the counts of Revillagigedo, leased it to several millers before selling it in 1865 to Don Benjamin Barrié Dosonié, consul of his British Majesty to the Kingdom of Valencia. In 1899, Luis Orta Montpartler, a neighbor of Benilloba, bought the mill on behalf of the Benilloba Electric Company (La Fàbrica de la Llum).

Barranc de Cuixot

Barranc de Cuixot

Between the municipal boundaries of Benilloba and Penáguila, near the flour mill Molí de Raimundo located in Penáguila, there is an aqueduct (La Canal) that consists of two arches. Its particularity is the difference in size of its bows, one small and the other of large proportions and curved design. This aqueduct was built in 1794 so that the acequia d’Ombria crossed the Barranco and watered the orchards of Benilloba.

Parish Church

Parish Church

Building of architectural interest restored in 1993 and 1995 by students of History of art of the University of Valencia. Neoclassical church, its plant is of Latin cross with nave of three sections and lateral chapels with the typical corridor on the cornices of the lateral cloths. The cruise is covered by a false dome that is not reflected to the outside. The presbytery is deep and the barrel vault is adorned with florons and frescoes representing four biblical heroines and San Juan de Ribera. The chapel of Communion (19th century), independent, is located on the other side of the tower: it consists of a nave with barrel vault, with lunettes at the ends. On one side stands the powerful prismatic sillary tower, four cubic bodies, well proportioned, with no more crowning than the last body, equal to the lower ones, which houses the bells.

Location on map

Parish Church

Olleta

Olleta

Ingredients:

A small onion.
1/3 kilo (depends on the appetites of the diners) of soaked white bean.
1/2 kilo of pork ribs.
2 or 3 thick turnips.
Meat pudding.
A good bunch of thistles (the frozen ones from supermarkets like Mercadona are great and come clean already).

Preparation:

The onion is poached with very little oil.
Then add the other ingredients and cover it with water, to boil until the beans are tender.
The broth should be thick.
When it is at its point the salt is added and it is given a slight boil.

Pericana

Pericana

Ingredients:

Dried peppers of the season.
Cod (a loin).
Good olive oil.

Preparation:

The peppers are fried in abundant oil. It is important to crush them with the skimmer when throwing them into the pan, so it is advisable not to fry more than two at a time.
Let them brown, but look! Are very delicate and should not be burned or be somewhat raw because then they do not become crispy. They are allowed to cool well, meanwhile the grilled cod are roasted to the flame, if there are much better embers.
The best possible frying is done, then the peppers are thoroughly mashed and mixed with the cod, added with plenty of olive oil and ready to eat.

The ilicitana variant is that instead of peppers they make it with noras.