Pericana
A dried-pepper, salt-cod-and-garlic sauce-salad, pounded with olive oil and spread over toasted bread. It's the dish that best sums up the cooking of the Alicante mountains, far from the rice dishes of the coast.
💡 Local tip: It's served cold or at room temperature over toasted bread; don't look for a hot version — that's not how it's eaten.
Pericana was born in the mountain comarcas of the province's interior, with Alcoi as its best-known reference point. It shows how the cooking of these landlocked towns solved for protein using dried fish carried up from the coast: salt cod or capellán.
It's made by pounding dried peppers (ñoras or choricero pepper), flaked salt fish and garlic, all bound with virgin olive oil into a paste spread over slices of toasted bread. As with most of the region's spoon-and-toast cooking, every household has its own exact proportions, but the three base ingredients never change.
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