The arrival of the time trial in Alginet will be the focal point of the cycling world. This event, which kicks off the calendar for individual time trial specialists, will set the benchmark for the entire season, as all three Grand Tours (Tour de France, Vuelta a España, and Giro d’Italia) include time trials. With the spotlight on Alginet, the time trial season officially begins in this town.

The Roski Team, with its various nominations, took over from the historic CC Alginet to promote cycling at the national level in Elite and Under 23. It is one of the benchmark teams in national cycling that, supported by local companies, has achieved great success. This year, 2026, marks the centenary of the pasodoble “Pepita Creau” in a town with a deep passion for music.

Agriculture and livestock farming make up the majority of the local economy. A cooperative and several fruit exporters channel this production. But industry also makes a significant contribution to the economic fabric, with companies in distribution, textiles, and agricultural machinery.One historical figure who stands out is Julio Palau.

This year, 2026, marks the centenary of the pasodoble “Pepita Creau” in a town with a deep passion for music. It’s worth noting that the Sociedad Artística Musical is a training ground for many talented musicians, and its Symphony Orchestra is conducted by Olga Clari. In July, the saciety organizes the Villa de Alginet Orchestra Festival.

One historical figure who stands out is Julio Palau, known as Juliet d’Alginet, the great icon of Valencian pelota in the 1940s and 50s. Juliet’s legacy is his three grandsons, all pelota players. The basketball, skating, and martial arts clubs are also very active, although more than 12 clubs are registered. Alginet boasts a para-athlete, Anna Ortiz, a champion in swimming and adaptive surfing.

“Mostaxó cocas” are a traditional sweet with a subtle hint of orange. The production of the “collaret” peanut, brought from America in the 18th century, was very famous. After roasting with the skin on, it is eaten plain or made into sweets like turrón, although nowadays its cream is used in haute cuisine.