The cocas have the character of the towns of the Marina, its architecture and its vegetables. This simple and precious delicacy is made in the village houses and cottages with typical wood-burning ovens. From a base similar to bread – with flour, water and oil and kneaded in a clay «llibrell» (basin) – the most typical seasoning for cocas is salt, oil and anchovies; «aspencat» (roasted pepper and eggplant) and onion.

The buns have the same seasoning, in which the pasta is blanched.

Another variant is empanadillas («coquetes tapades») usually filled with peas, tomato and onion and spinach.

These cocas, buns or empanadas are usually accompanied with brine and grapes in summer.