This proposal is part of “The Four Seasons of La Terreta” an initiative that celebrates Valencian and seasonal produce. ‘Mi Cub’, the gastronomic space in the Mercado de Colón, welcomes autumn by expanding its lunch menu with a promising creation: a fried cabbage sandwich with spring garlic and Valencian sausage, made especially for the occasion by Berna Ortí , the soul of the legendary Cal Carrero, that temple of lunch with more than 200 sandwiches.
A traditional lunch, where the star is the fried cabbage , a seasonal product that becomes the base accompanied by ingredients as local as blood sausage, longaniza and the traditional blanquet , from Carnes Varea, from the Colón Market itself, which provide flavour, texture and roots.
“The challenge was to make a Valencian sandwich with our own produce and a nod to the season,” explains Berna Ortí . “ We wanted to recapture the flavour of the lunches of yesteryear, those enjoyed in the garden, with humble yet distinctive ingredients. The fried cabbage, the cured meats, the crusty bread—these are elements that connect us with our roots. This sandwich is a tribute to the region, to who we are, and to how we Valencians eat .”
The new sandwich was paired with the new Turia Stark beer, which has returned faithfully to its original essence. A special 5.5% vol. lager, golden, bright, and with a persistent white foam. The nose presents soft notes of malt and hops; on the palate, nuances of cereal and herbs with a balanced bitterness.
With this addition, Mi Cub expands its lunch menu, adding this creation to its already famous offerings of horse meat, potatoes, spring garlic, honey and rosemary aioli, and authentic squid.
“At Mi Cub, we understand lunch as a way to share our culture ,” says Anabel Navas , the restaurant’s director. “ We aim for our sandwiches to reflect what the land gives us. That’s why collaborating with Berna and Cal Carrero was especially exciting for us because we share a passion for authenticity and for keeping Valencian traditions alive at the table.”
This initiative is part of Las Cuatro Estaciones de la Terreta (The Four Seasons of La Terreta) , a gastronomic project that ‘Mi Cub’ develops throughout the year to showcase local and seasonal products, bringing the essence of Valencian gardens and cuisine closer to each season.
About Cal Carrero
Cal Carrero is synonymous with tradition. A living homage to the Valencian gardens, where every detail invites you to enjoy the culture of lunch. With roots dating back to 1926, when Bernardino Ortí Marc built a typical farmhouse, today the fourth generation maintains its original spirit. Since 2010, the space has been renovated and adapted to the present without losing its authenticity. In the mornings, breakfast takes centre stage: collaret cocoa, local produce, and the unmistakable aroma of cremaet welcome those seeking a typically Valencian gastronomic experience.
About ‘Mi Cub’
Valencian gastronomy, a meeting point for the city of Turia, and the only space in a Valencian market where you can enjoy the market’s own produce, crafted to bring out its full flavor. MiCub is definitely the only place where you can taste the fruits and vegetables, fish, meats, and cheeses from the stalls of the Colón market itself, with a non-stop kitchen.
Report by ’24/7 Valencia’ team
Article copyright ’24/7 Valencia’
Photo: Anabel Navas receiving the sandwich created by Berna Orti.
‘Mi Cub’
(Mercat de Colón)
Carrer de Jorge Juan, 19
46004 Valencia
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