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    Pinoso cuisine is typically Mediterranean. The history of Pinoso, its geographic location, its climate and the fertility of its land have given it an enormous richness and variety.

    One of the principal charms of Pinoso Gastronomy is, that it has preserved the most traditional and popular recipes from almost time immemorial to the present day.

    Among them some dishes like “gachamiga”, “rice with a rabbit and snails”, “gazpachos” and “fasegures” stand out, but not forgetting cold sausages which in Pinoso reach the highest levels of quality, for example dry cold sausage “longaniza seca”. Cookies and homemade sweets, like famous “perusas” occupy a privileged place in the local gastronomy.


    Rice with rabbit and snails

    A traditional Spanish dish, coming from the South of Spain and with a special Pinoso touch. This generous dish has always been a perfect accompaniment during family meetings.

    This way of preparing of rice has gained a deserved reputation lately, and nowadays it is prepared by many people but it is well prepared by only a few, in spite of the fact that it seems to be simple.

    Ingredients for 4 people

    • 450 g rice
    • 750 g rabbit
    • 20 snails
    • tomatoes
    • salt, saffron, pepper
    • 1 glass of olive oil


    Wash snails carefully, put them in a pot with cold salty water and move them constantly, in the meantime keep changing water until that type of slime stop releasing. Then warm them on low heat without boiling.

    Heat a frying pan with a little bit of oil and fry the rabbit, when it is turns gold, add some crushed tomato, and leave it for 15 minutes.

    Transfer the rabbit and tomato to a saucepan with 2 litres of water, and boil it until the meat is tender.

    Remove from heat and leave to cool. Take the rabbit with snails and leave them in their liquids in a big sauce pan on a high heat. When it comes to the boil, add rice salt and pepper, and five minutes later incorporate saffron and simmer for another 10 minutes, in fifteen minutes the paella will be ready.

    Ideally suited to

    Pontos Cepa 50




    It is a spoon dish, tempting on cold and rainy days.

    Ingredients for 4 people

    • a handful of chickpeas (soaked for the whole previous night)

    • 1 kg potatoes

    • 1 carrot

    • 1/4 kg veal meat

    • 1/4 chicken

    • a piece of bacon

    • veal bone

    • two highly seasoned pork sausages

    • two sausages

    • salt, saffron

    Ingredients for meat balls

    • 1/4 kg chopped pork meat

    • 1/4 kg chopped veal meat

    • leftover bread

    • 1 egg

    • a little bit of blood

    • grated lemon rind

    • pine nuts, parsley, pepper, garlic, salt


    For preparation of the soup put all components except potatoes and carrot in a pot with boiling water. Leave boiling on a medium heat until the meat is tender.

    Half an hour before finishing, add to the pot peeled potatoes together with carrot and chickpeas.

    For the preparation of meat balls, all ingredients are mixed and kneaded with leftover bread and then balls are made.

    Finally put the meat balls in the pan and cover with soup. Boil for 30-40 minutes and ready for serving.

    Ideally suited to

    Vermador Rosado

    Torre del Reloj blanco



    Ingredients for 4 people

    • 1/2 rabbit
    • 1 partridge
    • 12 snails
    • 1 head of garlic
    • 1 little onion
    • 1/2 pepper
    • 2 tomatoes, bay leaf, rosemary
    • 250 g mushrooms
    • 1 gazpacho tart


    Cut up a pepper, a rabbit and a partridge. Crush tomatoes and peel a clove of garlic.

    Divide the tart in small pieces.

    In a frying pan add oil and fry the meat for a few minutes and then fry garlic, tomato and pepper together with it for five minutes.

    Add warm water, bay leaf, salt and boil for 30 minutes.

    Add rosemary and gazpacho tart.

    Incorporate crushed mushrooms and stop boiling when meat is tender (leave for 15 minutes).



    This is a recipe which used to be eaten by farm workers and hunters for lunch, as it is a food which is easy to prepare and fills both the soul and stomach without emptying a pocket.

    Ingredients for 4 people

    • 1 l water
    • 800 g flour
    • 100 ml olive oil
    • 4 pieces of fresh garlic
    • 3-5 clove of garlic
    • salt


    Warm the oil in a big frying pan. Add both fresh garlic and cloves of garlic and fry gently until they are golden. Remove and set aside the garlic.

    Remove the frying pan from the heat, add flour and mix with the oil until all flour is soaked and forms lumps.

    Put the frying pan back on the heat. Start adding water and salt, undo the lumps of flower until the pastry is more dense. Add garlic. Work with the pastry on the heat, pinching it and moving it so not to stick it to the frying pan. When it stops sticking to the pan keep beating the pastry and turning it in the air. And repeat this operation until the pastry is well done. Work it for another while, turn it two or three times again without cutting so that it take a form of a golden cake.

    Ideally suited to:

    Vermador Barrica

    Pontos Crianza



    They originate in Pinoso in the 18th century, where they were made in family ovens until the 20th century when they started to produce them on a big scale. At present about 3500 kg of perusas are made in Pinoso per year.


    • 1/2 kg baking flour
    • 80 g sugar
    • 1/2 l olive oil
    • 14 eggs
    • 1 dry aniseed


    Mix in a bowl 14 egg yolks, 2 egg whites, dry aniseed and oil.

    Knead the mixture by hand and add flour slowly and continuously.

    Once the pastry is prepared, leave it to rest for about 3 hours.

    Afterwards, we cover our hands with oil (this makes it easier to work the pastry) and gives the “perusas” a better shape. They should be like a thick biscuit

    They are left in an oven for about 15 minutes.

    When removed from the oven, sprinkle them with icing sugar.

    Ideally suited to:

    Pontos dulce

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