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Almeria
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Almeria cuisine
The cuisine of Almeria shares two basic common ingredients
used in the rest of Andalucia - olive oil and spices.
Vegetables, fruit proper of subtropical latitudes, small game
hare, partridge, quail, sea fishes and seafood, oranges, grapes
and bakery products specific of each town, such as 'pan de mosto'
in Fipana, 'bilbaos' in Vilez Rubio, are the essence of a gastronomic
elaboration with Arab origins.
In a sober cuisine like that of Almeria we must mention the dishes
known as ‘gurullos’ (chickpeas and vegetables), 'pasta
de harina' (wheat paste), spices and meats, ranging from young
calf to partridge or chicken-, 'ajo colorao', garlic, paprika
and potatoes with fishwith corn cakes, and the typical 'trigo'
-wheat and fennel, red pepper and chickpeas.
The seaside cuisine contrasts sharply with the former and offers,
among other dishes, marinade sardines, clams, shrimp or Norway
lobster, or especially the sopa de mariscos (seafood soup), typical
in these latitudes.
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