Logbook · 4 places

What to see and do in Alcoleja

What to see and do in Alcoleja (El Comtat, Alicante): 4 places across monuments, nature, activities and curiosities, with a photo and a Google Maps location.

1 Villages · 2 Monuments · 1 Food and drink

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Spain › Valencian Community › Alicante › El Comtat › Alcoleja

What to see and do in Alcoleja

Alcoleja
Village
Alcoleja is a small mountain municipality in the comarca of El Comtat, in the province of Alicante, with 184 inhabitants, situated at 739 metres above sea level on the north-western slope of the Sierra de Aitana, the highest in the province. It was inhabited by Moriscos until 1609, and in 1574 it became a municipality independent of the marquises of Malferit. It preserves the Palau dels Marquesos de Malferit, a former manor house of the medieval core, and the hermitage of the Mare de Déu dels Desemparats, from the 18th century, two of its most notable heritage features. Its patronal festivities are held in August in honour of Saint Vincent Ferrer and the Virgin of the Forsaken; the most notable event is the Canto de la Aurora at dawn on Saturday, followed by a hot chocolate gathering.
Hermitage of la Mare de Déu dels Desamparats de Alcoleja
Monument
18th-century hermitage located in the district of Alcoleja, one of the most notable religious features of this small mountain municipality. Every second weekend of May a pilgrimage is held in its honour, taking the residents to the chapel, located in Beniafé, a hamlet of Alcoleja.
Palace of els Marquesos de Malferit de Alcoleja
Monument
The Palau dels Marquesos de Malferit is the old manor house of Alcoleja (El Comtat, Alicante), preserved in the centre of the municipality as a testament to its noble past: the marquesses of Malferit were lords of Alcoleja. It features a cylindrical tower with a conical roof of Arabic tile, to which a noble coat of arms is attached. The building forms part of the medieval core still preserved by the town.
Corn bread
Food and drink
Flat cake of maize flour cooked without leavening on a griddle or in the oven, a legacy of the years in which dacsa replaced wheat on the dry mountain fields. It is eaten with espencat, with sausage or dipped in the broth of the stew.