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Cordoba cooking maintains
the tradition of dishes from the different cultures which settled in Cordoba.
Recipes from old Arab and Jewish manuscripts have been saved. Consequently,
there is a great variety of dishes, such as salmorejo (a kind of 'gazpacho',
ie, a cold vegetable, especially tomato soup), lamb with honey, 'flamenqu?n',
'rabo de toro' (bull's tail), served with regional wines, ie, the Montilla-Moriles
varieties,
and followed by different sorts of pastries: 'pastel cordob?s', 'suspiros
de Almanzor', etc.
Cooking based on game is
also very varied: boar, rabbit, duck and partridge. |
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