Cooking Andalusia

Area : 13012 sq.mi - Population 8300000 hab.

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Cooking Andalusia

Gastronomy

Tapas, at any time of the day, represents the great gastronomic tradition of Andalusia. At the bar, on the terrace of a café, or sitting in a restaurant, you can taste all sorts of mini culinary delights washed down with a glass of sherry (a fortified wine made from the grapes that are grown near the town of Jerez). The bars meanwhile, serve 'Cruzcampo,' the local beer.

Then comes the meat; you won't find any beef in Andalusia - they eat bull (ternera) - which has a strong taste. Ham is present too (from Jabugo and Tréveles) along with pescados fritos, which are found throughout the region.

As for Spanish specialties in general, there is the gaspacho which is essentially a cold soup made with garlic, tomatoes, onions, and chopped cucumber and usually served in glasses with lots of ice. There are also many regional specialties within Andalucia: Seville excels at 'Flemish style eggs' which are ovenbaked on a bed of tomatoes, chorizo, ham, green beans and asparagus. The Sevillans style veal is made with olives and sprinkled with wine. The best seafood is served in Cadiz while Granada is renowned for its broad bean dishes.

In terms of desserts, a classic is the torta de aceite which is light and flaky biscuits originating from Sevilla and it's said a healthier alternative to other pastries because of the extra virgin olive oil used. Lastly, don't forget to taste all of the succulent fresh fruit such as pomegranates, figs, strawberries and oranges.

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