If you read the article on the Paella, you know already about its origin and different ingredients with which you may enrich its flavor. Nevertheless, we haven’t told you yet that there are VERY different ways of preparing this appetizing rice dish and here we present you our favorite selection: black rice, soupy rice and fideuá. Less popular
Spain is a country with lots of flavour. One of the best ways to enjoy so is by exploring its food markets: traditional places where visitors can find the freshest fruits, vegetables, meats and fishes. Some of the most famous markets include the Boquería in Barcelona, San Miguel in Madrid or the Lonja del Barranco in Seville.
Sangria is one of the typical clichés when speaking about Spain. And it is one of the most attractive products for millions of tourists visiting our country- especially the south- seeking sun, sand and a drink to help bear the heat. It is synonymous with celebration and joy.
Cordoba style Salmorejo? Antequera style Porra? Andalusian gazpacho? Malaga style zoque? There are different andalusian gazpacho-like dishes in our region! The doubts can assault any lover of the local cuisine, when ordering porra, salmorejo, gazpacho or zoque. Dishes, which are mainly based on tomato and bread, along with oil, vinegar, garlic and salt. However, there are some
Espetos or grilled sardines from Malaga are one of the simplest dishes of our local gastronomy. And they are also one of the most demanded ones by locals and tourists. Although you can find it all year long, it is said that they have a special taste from 'Virgin to Virgin'- that means from the 16th of
Condiments in any cuisine are their distinguishing elements, almost the soul, giving a unique personality to each dish. In the Mediterranean basin it couldn’t be any other way: cumin, tarragon, dill, sage, anise, thyme, fennel, mint, cinnamon, cloves... However, we will focus on Spain's essential herbs and spices we find most representative. Those, of which many can be
Small fish, big reputation, big taste. They are known as “bocarte” in Cantabria, “seitó” in Catalonia, “aladroc” on the east coast and the Balearic Islands and “anchovy” in the Basque Country. The “boquerón” (white anchovy), called like this in southern Spain, is a classic of the Spanish and in general Mediterranean cuisine. This
When you think about Spain and its gastronomy, for sure the most popular dish pops up in your head: the Paella. Not only is it known worldwide, but it’s a real culinary icon. Many of you have tried it, whereas others might find it too typical or made “just” for tourists- indeed, there can be a huge
The “ñora” is a red, round pepper of the "ball" variety, which is normally dried in the sun and used ground in countless dishes and products throughout all our territory, but especially on the east coast. It is a versatile ingredient of Spanish cuisine that provides a distinctive color and flavor- a little sweet with an intense
Enjoy with us this wonderful, relaxing and truly authentic culinary experience – a Cooking Workshop in a 17th century farmhouse (cortijo) in the middle of the unique Mediterranean countryside, full of olive and almond trees.
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