Gastronomy
Climate not only influences our way of living, our hobbies and preferred sports, but also the way we cook and what we eat.
Andalusia is well known for its hot summers and soft winters. We cannot expect to find here those heavy pots full of meat, vegetables and calories like in the northern parts of Spain (although something similar is also cooked here in colder days).One of the most famous Andalusian dishes is the “Gazpacho Andaluz“, a cold soup prepared with raw vegetables (tomatoes, cucumber, onions, red and green pepper, garlicbread, oil and vinegar). It is said that in its origin these ingredients were just cut into pieces and eaten like a mixture of salad and soup. Nowadays they are mixed and produce a cold refreshing soup, that can be taken at any hour of the day and is almost a daily part of the Andalusian cuisine.
We also have the “Gazpacho al ajo blanco“, completely different, with garlic, almonds and grapes. Also a cold soup.
As Andalusia is one of the main producers of olive oil, its use is spread among all kinds of dishes. Meat, fish, eggs, all are fried.
You cannot miss to taste a plate of “pescaíto frito“, different types of fried fish, or the typical “tortilla de
camarones” (small shrimps omelette).
A thing no Andalusian would like to miss is a plate of “jamón” (ham cured in salt) with a glass of sherry.
There are two denominations of origin, “Jerez - Xérèz-Sherry” and “Manzanilla de Sanlúcar de Barrameda”. This implies the application of strict standard of quality in the different processes this type of wine undergoes.
There are different types of sherry:
- Fino: golden couloured with a light and dry taste.
- Manzanilla: of a paler color than the Fino; it is very dry.
- Amontillado: amber colored, smooth and naturally dry.
- Oloroso: dark golden color, dry or slightly sweet.
- Palo cortado: dark golden color, similar to the Oloroso.
Maybe the best thing is to taste them all and then decide which one you prefer for your aperitif.
