Romantic and cozy rural house where we offer the comforts of a small charming Rural Hotel for your romantic dinner breaks in the interior of the Valencian Community. A project created for relaxation and rest in a privileged place as is the mountain of Alicante. CASATAINO works as a small Romantic Hotel blending contemporary decor with the charm of a traditional village house.
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.
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).
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.
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.
From the 14th to the 18th of August
It’s the biggest parties. The ecclesiastical acts that we dedicate to our Patron, conjugate with the own ones of the parties of Moors and Christians, represented in Benilloba by the three Ranks: “Moros del Castillo”, “Filà Cristianos de La Palmera” and “Moros del Arrabal”.
On the second Saturday in July the party begins with the Proclamation, where members of the “ranks”, accompanied by the Band of Music, parade through the streets of the village, announcing that from that day the parties begin.
