FOOD & WINE IN ANDALUCIA

The cuisine in Andalucia reflects the region’s history and climate: many of the spices used, like cumin and saffron, were introduced by the Moors; seafood, shellfish and egg dishes (especially the world-famous tortilla) are both popular and traditional, fresh vegetables and fruits here are among the tastiest in Europe.

Andalucia’s most famous dish is gazpacho, the king of cold soups, made from vine-ripened tomatoes, peppers, onions, cucumber, garlic and olive oil. It is particularly delicious served well chilled with oil-infused croutons. You’ll find tapas everywhere: tapas means 'lids' since they started out as little saucers of complimentary nibbles served with a drink. You’ll come across an amazing variety: spiced chorizo sausage, chicken croquettas, albóndigas (meatballs), calamares in batter, mushrooms in garlic, olives, tuna and so on – that soon build into a meal.

Pork is one of the most emblematic of the region’s meat dishes, one of the few changes to be introduced by the Christian settlers after the expulsion of the Moors in the 1600’s. The solomillo de cerdo (pork sirloin) is particularly noteworthy as are the jamónes serranos (the Spanish version of Parma ham) from the mountain villages of Las Alpujarras.

The culinary legacy of the Moors is most prevalent in the region’s desserts that tend to be sweet and sticky. You’re likely to be offered soplillos de almendras (almond meringues), potaje de castañas (stewed chestnuts) and tortas (a kind of crumbly aniseed cake).