The town of Ontinyent has unveiled the fourth edition of its coca de fira competition, scheduled for 4 November at the Textile Museum. This year's event introduces a significant change, moving the professional competition to an earlier date to accommodate local businesses during the busy fair weekend.
Àngels Muñoz, the councillor for fairs, festivities, and traditions, announced the details during a press conference alongside Estefania Conejero, secretary of the IN Commerce Association, and José Seguí, president of the Ontinyent Hospitality Association (AHVAL). Muñoz expressed gratitude for the financial support from the Tourism Department of the Valencia Provincial Council, which has facilitated the adjustments.
The professional competition will take place at 19:30 on 4 November, featuring a total prize pool of €1,000. This includes a main prize of €800 for the best traditional coca and an additional €200 for the innovation category. The winner will gain prominence during the fair, with their establishment promoted, and will serve as a judge for the amateur competition scheduled for 16 November.
The amateur competition will begin at 12:00 on 16 November in the parking area of the Sala Gomis. Supported by IN Commerce and AHVAL, it will offer cash prizes of €300 for first place and €200 for second, along with vouchers redeemable at participating local businesses. IN Commerce will provide gift cards worth €75, €50, and €25, while AHVAL will award €100 for first place and €50 for both second and third places. In total, prizes across both categories will amount to €1,800.
One of the notable changes this year is the introduction of blind tastings for the amateur category, a practice previously reserved for professionals. Each coca will be numbered and judged anonymously to ensure impartiality. Additionally, to encourage participation from families, friends, and cooking enthusiasts, a raffle will be held for local products among all amateur contestants, including copies of the recipe book “La cocina de Carmina,” bottles of organic oil from Finca Alport, and local cured meat assortments.
Estefania Conejero from IN Commerce encouraged community involvement, highlighting the exceptional quality of local products. José Seguí from AHVAL emphasised that the new date for the professional competition removes any excuses for establishments to participate and showcase the quality of local gastronomy. He also praised the authentic recipe for Ontinyent's traditional coca, noting its reliance on seasonal and local ingredients such as local cured meats, peppers, and artichokes.
Registrations for both the professional and amateur categories are now open and will close on 2 November. The town council and collaborating entities are calling on bakers, hospitality professionals, and the general public to join this celebration of local gastronomy, whether as participants or as attendees enjoying the tastings and festive atmosphere.
