BENIFATO - Font de Partegat
06/02/2025 - STAGE 2 - FINISH LINE - 166 KM - MOUNTAIN STAGE
At the VCV

The town of Benifato is premiered as the venue for one of the stages of the VCV – Volta a la Comunitat Valenciana. In fact, the cycling caravan of the VCV has not even passed through the town in any of its routes since it returned to the calendar in 2016 by the hand of Ángel Casero.

Benifato-Panoramica
Cycling

Benifato is located in the foothills of the Sierra de Aitana, in the Guadalest Valley, therefore presents a good selection of cycling routes to explore the area. It is very common to see groups of cyclists in the municipality of Benifato completing some of these routes and enjoying the great natural heritage offered by the town of the Marina Baja.

Economy

The main economic activity that is registered in Benifato is the agriculture of dry land, based on the olive tree, the almond tree and the medlar tree. Very important is the existence of several sources and springs of abundant water, which give this municipality a special interest for the richness and abundance of the same, which also have a beneficial impact on agriculture.

Culture

Benifato is the smallest village in the Sierra de Aitana. It maintains its Arabic typology, with narrow and steep streets and fountains that adorn small squares. The main monument to highlight is the Church of San Miquel, with a free-standing bell tower. The Font de Partegat, where the stage ends, is also an area of interest in the town.

Sport

The orography of Benifato and its municipality, located at the foot of the Sierra de Aitana, in the Guadalest Valley, makes mountain sports the main attraction of the area. Bicycle routes, but also hiking and trail. A combination of sport and nature in one of the most spectacular areas of the province of Alicante.

Gastronomy

Benifato presents a gastronomy typical of the area, where the product is the star of the dish. Some of the typical local dishes are rice with beans, thistles and turnips, the ‘Borreta’ (cod and spinach stew), the ‘herbero’ (a cloth bag with water and a mixture of herbs) and the ‘pilotes de dacsa’, made of meat and corn flour and served with a stew of ‘fresols’ and corn stalks.

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