aubergine but other vegetables can be added. Coques. Ancient local salty pastries with a common origin with Italian Pizza. Sauces Allioli. This is a thick sauce, common to most of the Western Mediterranean, based on mixing garlic and olive oil to which egg is sometimes added. It usually has a characteristic yellow colour. Mullador. A sauce whose ingredients may vary but always includes tomatoes. The remaining ingredients depend on the time of year and the vegetables available in each area. There are similar preparations throughout the Mediterranean. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca and ratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and further south, this sauce may include tuna as is the case with "pisto", typical of Castile la Mancha. Picada. This is a sauce composed of crushed nuts - usually almonds - olive oil, parsley and a little milk. It usually accompanies fish dishes. Sweets, apéritifs, desserts and drinks Pestinyos. A small, sweet and dry pastry folded into three and flavoured with orange and aniseed. Pastissets, a typical sweet made of pastry with a sweet almond or sweet potato filling. It is of probable Arab origin and is typical of most of Valencia and the south of Catalonia. A similar dish, called , is typical in Majorca. Arnadí typical of Xàtiva Coca (pastry). A kind of pizza or pie which can be either sweet or savoury. It is typical to most of Valencia as well as in some parts of Catalonia. The most common kinds in Valencia are the coca de llanda, a kind of sponge-cake, often pumpkin-, lemon- or apple-flavoured; coca de mullador - or coca de Sant Joan in Alicante - a small pizza-like pastry with ratatouille on top and occasionally tuna or other titbits; and coca de xulla, a flat bread with bacon and sausages on top. "Coca de molletes" typical of Alicante with soft salty flour crumbles. Coques de dacsa, originally from Ròtova near Gandia and commercially available in the area around Denia and Gandia. These are flat pastry bases similar to Mexican tortillas, and topped with various titbits such as mullador. A similar preparation are coques de mestall, from the neighbouring county Valldigna. Arrop i tallaetes. A dessert which immerses fruit pieces in a sweet syrup made from grape must. Fartons. These are pastry fingers designed to be