Cordoba Gastronomy
Olive oil, being produced in big quantities around
Cordoba, is an important ingredient of many typical dishes.
Gazpacho and Salmorejo, delicious and refreshing cold soups made
mainly of mashed vegetables and olive oil, are the indispensable
first dish during the hot season. Equally indespensable is Jamon,
cured ham, which is produced in extraordinary quality specially
in Valle de los Pedroches. Salchichon de Pozo Blanco, a typical
sausage, Caña de Lomo and Morcilla, blood sausage, are
more specialities.
Despite of the hot climate, there are of course as well warm dishes:
you should try specially the ragouts of oxtail, Estofado de Rabo
de Buey, and of lamb, Cordero en Caldereta
The typical desserts mostly show Arabian influences: Alfajores, made of almonds and honey, Pestiños, a sweet fried in oil and covered with honey, and Pastel Cordobes are the best known.
Cordoba guide
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