The Serra Calderona is the green ridge that rises north-west of Valencia, separating the city's plain from the valleys of the interior. It is a natural park of pine forest, cork oak and rocky hills, close enough to the city for weekend walkers and riders, yet surprisingly wild once you get into it. The rock shelter of Balma de la Fabriqueta lies near the village of Olocau on its southern side, one of the painted shelters that make up the Levantine rock art inscribed by UNESCO. Access to many of these sites is restricted or guided, so check with the local tourist office before trying to visit.
Olocau sits at the foot of the hills, a small village with an Iberian hillfort, the Puntal dels Llops, on a ridge above it. The fort was a watchtower for the Iberian city of Edeta, which stood where Llíria is today, and from its walls you can see over the coastal plain to the sea. Llíria, a few kilometres away, is a lively town known as the city of music, with two famous rival brass bands that each have their own concert hall, and it has Roman and Iberian remains, including a sanctuary and bath complex.
The Calderona is fragrant with pine and herbs, especially after rain, and in spring it is full of wildflowers. In summer the risk of forest fires is high, and access to some areas may be restricted on days of high danger. Autumn and winter are pleasant for riding, with mild temperatures and clear air.
The roads through the Calderona are a favourite with Valencia's motorcyclists. Twisty routes climb from Olocau and Marines over the ridge towards Gátova and Segorbe, with tight bends, steep climbs and fine views, and traffic is light on weekdays. Surfaces are mostly good, but gravel, cyclists and occasional animals call for attention. On weekends the roads are busier, and police checks are not unusual.
Llíria, about eight kilometres away, is the nearest larger town, with fuel, shops and restaurants, and Olocau has a few bars and a shop. The obvious food to try in this part of Spain is paella, cooked properly over a wood fire in many country restaurants at weekends, with chicken, rabbit and beans rather than seafood, as the Valencians insist it should be.