Andalucía
“Andalucía by itself, for Spain and humanity”
Bienvenido
Andalucía is the southernmost autonomous community in Peninsular Spain. It is the most populous and the second largest autonomous community in the country.
Andalucía is simply one of the most beautiful corners of Europe and is, as yet, undiscovered by the majority.
It’s a land remaining relatively by the excesses of the twentieth century and where visitors are genuinely welcomed. Ernest Hemingway famously immortalised Andalucía in his writings, read by many who yearn to witness the stunningly beautiful, sun-kissed countryside, dotted with verdant green olive groves under a perfect azure blue sky.
With the combination of deep gorges, vast honey coloured plains, and the spectacular backdrop of snow capped mountains of the Sierra Nevada, there can be few places on earth that can boast such a wealth of natural wonders in one small region.
The Costas of Andalucía
Andalucía boasts over 1000km of varied coastline. With the Atlantic Sea to the West and the Mediterranean Sea dominating the Southern coastline, the diverse range of beaches is a joy to behold.
The Gastronomy of Andalucía
Andalucía has a rich history of food; it is a region well known for its olive oil and fresh Mediterranean seafood.
From sardines to calamares (squid), monkfish to boquerones (anchovies), it is a seafood lovers paradise.
All along the coastline, fish restaurants serve up the tastiest dishes cooked in a variety of ways. From simply fried to cooked over an open fire to baked in a salt crust, each method is a treat for the tastebuds.
Olive Oil
Olive oil, the beautiful and versatile golden liquid with known health properties, features strongly in the Mediterranean diet, and Andalucía has the highest production of olive oil in the world. In fact the province of Jaén proudly holds the title of the “World Capital of Olive Oil”.
Part of the reason why the fish dishes served throughout the various provinces taste so divine is down to the use of locally produced olive oil.
Such is the fascination with its production that tours are available at olive groves, including tasting sessions, along with an insight in to the extraction process from harvesting the olives to bottling the oil produced.
Queso
Andalucía has another claim to fame. It is the main region in Spain for the production of goat’s milk, subsequently used to make delicious, creamy goat’s cheese (queso de cabra). The province of Málaga has goat herders dotted throughout its mountains and hillsides. This is where the majority of the craft cheese dairies are located. These dairies frequently arrange workshops illustrating traditional cheese making techniques, cheese tasting sessions, as well as being involved in the variety of cheese fairs and markets throughout Andalucía, some of which are listed below.
Artisan Cheese Fair, Teba, Málaga
Cheese Fair, Baena, Córdoba
Cheese Fair, Zuheros, Córdoba
Craft Cheese Fair, Villaluenga del Rosario, Cádiz
Craft Cheese Market in Aracena, Huelva
Cheese Fair, Almería
Gazpacho Andaluz
Gazpacho, the cold soup made from stale bread; garlic; olive oil; wine vinegar; water; and salt, is widely believed to have been brought to the region by the Romans. From humble beginnings as a staple for peasants and shepherds in the south of Spain, its recipe has evolved to include tomato and is now commonly served as a starter, accompanied by crusty, warm bread.
Each province in Andalucía adds its own slight variation to the basic ingredients. Córdoba’s thicker salmorejo has a tomato base and no water, whereas in Seville a more traditional water based version is the norm. The province of Málaga is famous for its ajo blanco (white garlic) version, whilst the western province of Huelva offers the lesser known, yet equally delicious, green gazpacho.
All of these regional variations do not detract from the simplicity of this refreshing dish, whereby the emphasis is on a combination of subtle flavours all complementing each other.