Showing posts with label andalucia. Show all posts

Andalucia Travel Guide: The history of Andalucian food

Whether you live in Andalucia, or you visit Marbella, Puerto Banus, Seville or Cordoba on holiday, you will find a vast range of local foods to sample. Known to be quite salty, Andalucian chefs also use an abundance of garlic and fresh herbs to flavour their food.

Recipes go back as far as the 9th to 12th Centuries when the Arabic influence in Andalucia introduced yeast soup, baked calves head, honey baked sweets, couscous dishes, wild game and the ever-popular ´guiso de lentejas´ or lentil stew, which is still served widely today. Aubergines were also used extensively in early Andalucian cuisine, and it is thought that ´Aubergines baked with honey´ originated from the Moorish influence in this part of Spain. Fish is also served widely, as Malaga literally has the Mediterranean on the doorstep.

Andalucian food is often prepared very simply, but with clever use of olive oil, garlic, herbs and sea salt, the results are delicious. One of the favourite dishes in Malaga is ´Fritura Malagueña´, or Fried Fish, which, served with fresh lemons and ali-oli, garlic mayonnaise, is simply delicious. Often served with a side dish of salad, this is a favourite dish in beach bars, and often includes squid, rosada, rapé, prawns, clams and boquerones.

The three most important ingredients in Andalucia are olive oil, garlic, and wine. The most widely used herbs are thyme, rosemary, fennel, oregano, bay leaf, plenty of parsley, and, in areas where there was a significant Muslim presence, mint. Andalucia is made up of eight administrative provinces, each with its own distinctive character, fitting into the four culinary zones. The culinary identity of each is dictated by geography and also by the degree to which Muslim cooks were in charge of the historic kitchen. Folklorists say that many Andalucian dishes travelled north to France when Eugenie married Napoleon III in the nineteenth century.

The original Andalucian kitchen was influenced by the geography of the region and also by the Arabs, who ruled here for centuries. The weather also had a great say in home kitchens, as it was thought too hot to cook on a stovetop indoors, and most residents cooked outside. Fuel usually included dried grape twigs or picon, which was charcoal, and any fuel which burnt smoke free.

Spanish omelette, or tortilla, although a simple dish to make, is absolutely delicious. This potato, garlic and onion omelette is often made with fried or sautéed potatoes, which add to the flavour. I have also eaten pea and green bean omelette in Murcia which sounds boring but was delicious. Simple flavours are made tasty by using fresh produce and plenty of seasoning and garlic. One of the best omelettes I ever tasted was a Spanish omelette with peppers and peas, served with a dash of fresh mushroom sauce. This was in a wonderful tapas bar in Seville, near the cathedral, called Tapas Robles. If you are ever in the area, try it!

Enjoying a fabulous warm climate, with over 320 days of sunshine a year, Andalucia is home to the world-famous chilled soup, gazpacho. A personal favourite, gazpacho is made with fresh tomatoes, olive oil, onions, garlic, peppers, and is usually served with chopped vegetables and bread. Simple, healthy and delicious and very refreshing on a warm Summer´s day. Cold almond soup with garlic is another favourite.

Being so close to the Mediterranean, fish features on many menus on the Costa del Sol, and you can see the catch coming to shore at the fishing port in Marbella and Fuengirola. Many of Puerto Banus´s top restaurants specialize in fresh fish and seafood, including the wonderful Marina side restaurants such as the Red Pepper. Santiago´s in Marbella is another king among fish restaurants.

Eating in Spain is taken very seriously, and the quality of the food is paramount. Whether you want to sit at one of Malaga´s top tapas bars with a dozen fresh oysters, or you fancy some fried squid in a beach bar, you will find it all, and more in Andalucia. So eat like the locals. Enjoy your food, relax and soak up the atmosphere. Jamón Serrano, a mountain ham, is eaten widely throughout Spain and is made from the meat of different breeds of white pigs such as duroc, landrace, or large white. The animals are fed mainly cereals and the ham is cured for between 7 and 16 months. There are almost 2,000 producers of Serrano ham in Spain, and the name jamón Serrano is now controlled by the European Union, which protects the processing of the product.

Jamón Ibérico, Iberian ham, is only made from the Iberian pig, the breeding of which is unique to southwestern Spain and southeastern Portugal. This king amongst hams is produced from pigs who roam the countryside and feed on acorns. The ham is cured for between 14 and 36 months.

So revered is the jamón in Spanish culture, that there is even a chain of Museos de Jamón, ham museums, around Spain. Some regions which are famous for their jamón are Trevelez, in the the Sierra Nevada, Girona province in the region of Cataluña and the Soria province in the region of Castilla-Leon.

Manchego Cheese is made in the La Mancha region of Spain, with milk from manchego ewes, and aged for at least 60 days. The cheese is made from pasteurized or unpasteurized milk, depending on whether it is hand-made, from ewes raised on registered ´Denomination of Origin´ farms.

The harsh, dry climate of La Mancha encourages tough plants to grow, which are then eaten by the manchego ewes, and the resulting cheese is both unique and delicious.
Tradition states that manchego cheese was first eaten many centuries before Christ, and the cheese-making methods were probably very similar to those of today. A similar cheese used to be made with the milk of a race of sheep said to be the ancestors of the modern manchego breed. This race of sheep would roam the land for centuries, accustomed to the rocky region of La Mancha. This delicious, milky cheese is enjoyed widely in Spain, and nowhere more so than in the restaurants and bodegas of Andalucia.

There are several different stories about the origin of tapas. Some say they were first introduced in Granada, and served with every drink, to stop thirsty workmen getting drunk before dinner. Another popular tale states that tapas (which is the Spanish word for covers) dates back to the time when plates were used to cover food to protect it from flies on the bar. Hmmm …. That´s an interesting one! You can still see uncovered food in most of today´s tapas bars, and for some reason, it just adds to the attraction. One thing is for certain. Tapas are still given away free in many bars in Granada, and it´s not unusual to be served crisps, olives or nuts with your drinks in other regions of Andalucia.

Wherever you travel in Andalucia, whether it is inland to the more rural regions, or to the beach bars of the Costa del Sol, you will be spoilt for choice when it comes to eating out. Try the chringuitos of Marbella, the five star luxury of Puerto Banus, or the superb tapas bars in Sevilla, for a real taste of Andalucia

Category: andalucia, spain

Andalucia history… how it all began

Posted by Amanda

There is no doubting that Andalucia has evolved into one of the hottest holiday destinations in the world. Whether you want to hang out with the rich and famous in Marbella and Puerto Banus, windsurf in Tarifa or soak up the sun in Sevilla, there is no doubting the appeal of this fabulous part of Spain.

Andalucia´s rich history is almost as colourful as its people, and from humble beginnings, this region has evolved into one of Spain´s most flourishing provinces. Known as one of the most intriguing and historical parts of Spain, Andalucia owes a lot to its past rulers, who inhabited this region from 8,000 BC.

Neanderthal man was known to have lived on the Rock of Gibraltar 50,000 years ago, and around this time many North African tribes set up farming settlements nearby and became known as the Iberians. A chain of trading posts was formed by the Phoenicians around the Port of Cadiz in 1100 BC, making this one of Europe´s oldest cities. The Celts were the next tribe to reside across Southern Europe and Andalucia in 800 BC.

By 700 BC the Tartessus Kingdom was growing rapidly in the province, followed by the Greeks who founded trading ports along the shore. By the year 500 BC, the Carthaginians had colonised Southern Spain.

It wasn´t until 206 BC, along with the invasion by the Romans, that Andalucia began its transformation into one of the richest and flourishing colonies, with new roads and better organisation. The Romans sailed up the River Guadalquivir as far as Cordoba, where they loaded olive oil and wine to send to Rome. Spain became a Christian country whilst under Roman rule in the 4th Century, and the Spanish language, originally derived from Latin, began to take its current form.

When the Roman Empire collapsed, Andalucia was invaded by wave after wave of barbarian tribes from Northern Europe, until the Visigoths took over. Rule under the Visigoths was disorganised and chaotic but they ran the region for two centuries until the invasion of the Moors from Arabia and North Africa in the year 711. The region then became known as Al-Andalus.
Andalucia has been indelibly marked by the Moor´s rule which lasted 8 centuries, and much of today´s culture and architecture still bears witness to the legacy of Arab rule – The Alhambra Palace in Granada and the Mosque of Cordoba are two of the more famous.

The Christian reconquest took place in the 15th Century when Cordoba and Seville were seized from the Arabs, and by the end of the Century, the Catholic monarchs, Isabel of Castille and Ferdinand of Aragon reclaimed the last stronghold of the Moors – The Alhambra Palace.
During the 16th and 17th Centuries, under Christian rule, Seville became the main port for imports of gold from the New World, as the Guadalquivir was blocked by silt, and Cordoba could no longer be reached from the river. Seville´s world-famous Torre de Oro (Golden Tower), still stands today (although it is no longer covered in gold), and attracts tourists from far and wide.
Much of Spain´s new wealth, which came from the import of gold, was used to finance the wars waged by the country´s Hapsburg Monarchy against the Lutheran countries in Northern Europe and against the Ottoman Turks in the Mediterranean. As the revenue from the Americas decreased, Spain and Andalucia sunk into economic decline.

The country then suffered the Spanish War of Succession in the early 18th Century, and a hundred years later, the Napoleonic invasion, followed by the Battle of Trafalgar, which started the War of Independence. For the rest of the 19th Century, Spain was hit hard by the effect of the Independence Movement in South America.

The loss of Spain´s last colonies – Cuba and the Philippines quickly followed, which led to political instability and further economic decline. In 1913, Blas Infante, known as the father of Andalucia, declared that the province should be given independence. At the same time, opposition to the then king, Alfonso XIII, was increasing – resulting in the outbreak of the Spanish Civil War.

The republic was overthrown in 1936 by General Franco and his Nationalist Movement. Although Spain did not side with any country during World War II, Franco openly lent his support to the Axis – which resulted in Spain suffering an international blockade after the war was over. Democracy was not restored to the country until Franco died in 1975, and the monarchy of King Juan Carlos II was then put in place. The Spanish government was then decentralised, and Andalucia became an autonomous region in 1982.

The province has, till this day, its own regional administration known as the Junta de Andalucia.
Dramatic improvements have been made to the general standard of living in Andalucia and throughout the country since 1982, and Spain is now an active member of the European Union. Improved roads, better healthcare and an increase in tourism have seen a massive economic upturn in the region, while it still retains its original charm and beauty.

The rest, as they say, is history, and with the introduction of more budget flights to Europe, plus nearly 1 million UK expats in the region, there are is no shortage of things to see and do. Boasting some of the best restaurants, beaches and cuisine in Spain, Marbella and Puerto Banus top the list of top holiday destinations in Andalucia. If you are looking for culture and history, visit the Mezquita in Cordoba or the incredible Catedral de Santa Maria de la Sede, in Sevilla. With over 320 average days of sunshine every year, you will have plenty of opportunities to explore Andalucia at your own pace.

Category: andalucia

Travel Guide

Andalucia Travel Guide: The history of Andalucian food

Andalucia history… how it all began

Labels