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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’ -potaje
de garbanzos (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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