food from the south of spain
Andalucia
in southern Spain is the largest of the country's provinces. It is the
vibrant home of the authentic Spain. Its diet is one of the most nutritionally
healthy in the world. Andalusian cooking takes its inspiration from the
crucible of cultures that together forged its culinary heritage, utilising
the fresh ingredients that are produced in this area. Eight hundred years
of Moorish rule in southern Spain left a culinary legacy in Andalusia
of refined, almost oriental flavors; an opulent use of spices and herbs;
oranges and other fruits in savoury dishes; almonds and cinnamon with
meat.
Andalusia is the world's largest producer of olive oil and its flavour
is the foundation of the region's cooking. Starting at breakfast, when
toasted bread is drizzled in virgin oil to eat with morning coffee. This
is the land of the olive which can be enjoyed either as an oil or au natural.
The manzanilla and gordal varieties are favoured for table olives.
Andalusia's most famous contribution to world gastronomy is said to be
gazpacho. gazpacho is an arabian expression and means ‘soaked bread'.
Traditionally gazpacho is known as peasant food consisting of bread, olive
oil and crushed garlic.
Serrano Ham - The mountainous province of Huelva in western Andalucia
is famous for producing cured hams from pigs fed partially or entirely
on a diet of acorns.
With nearly 2,000 kilometers of coastline, Spain is renowned for its
fresh seafood. Andalusia is famous for its fish and shellfish and a tapa
bar is a great place to sample the array. You'll be spoilt for choice
as you try to choose from Boquerones - tiny fresh fried anchovies, Calamares
- rings of tender squid or Sea Bass cooked entirely in salt. And there
are hundreds more. You will be astounded by the selection of shellfish,
clams, razorshells, mussels, prawns, giant shrimp, fresh fish and many
more.

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