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.
Here we finally have the second part of how to prepare handmade Spanish Marinated Olives- Andalusian Style. As it is a natural process, we must “take it easy” and give the olives time to cure well and to absorb all the flavors of the ingredients we chose for the dressing.Doing this work by ourselves and seeing the effort
The tortilla or Spanish Omelette is loved by generations and this, as far as we know, for over 200 years. This dish is a classic of the Spanish cuisine able to surprise each time you taste it because of its diversity of ingredients, ways of presentation and different nuances.
Now that the winter season started, we want to present you some classic Spanish Christmas pastries from Andausia. These sweets are consumed in Spain especially during this time of the year and they can be found in many stores like bakeries, confectionery shops of your neighborhood or in supermarkets.
The color orange is undoubtedly associated with carrots. But is this true? Well, the “original” one is purple and comes from the East, being brought then to Spain by the Arabs. Still nowadays you can find purple carrots in the region of Cuevas Bajas in Malaga. Because of its special climatic requirements, the cultivation of this vegetable is
The “Tortas de Algarrobo” are andalusian olive oil cookies (although their name in Spanish refers to them as a cake) that originally come from the town of Algarrobo and which are one of the best known and rooted gastronomic products of the Axarquia region, in the west of Malaga.
To make a handcrafted Andalusian cheese there are needed, along with a pot, two essential tools: the “pleita” and a board. The “pleita” is a wide esparto belt previously braided in which the curd is introduced, so that after the cheese has the typical round shape.
There are many types of pickled olives, all with their own organoleptic nuances- but the “Aceituna Aloreña” is special. It is the only table olive in Spain with a Designation of Origin. It is such a delicate local variety that it is harvested by hand and all of its preparation is 100% natural.
Saffron, also called "red gold", is the world's most expensive spice that is obtained from the stigmas of the Crocus flower. To achieve 1kg of this appreciated condiment, it takes thousands of flowers, as each contains only three stigmas and the process of growing and harvesting is very laborious. Harvesting takes place between October and November and it
One curiosity about Malaga and its gastronomy is that wherever you go, you’ll get a great cup of coffee. For breakfast with churros, after lunch or as a “merienda”, which is a small snack during the late afternoon, a coffee is always welcome. Coffee and Churros at Casa Aranda Ordering Coffee in MalagaAnother fact you need to know
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