Cordoba gastronomy andalucia spain

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Spain > Andalucia > Cordoba > Cordoba gastronomy

Cordoba gastronomy


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Cordoba:

* Cordoba
· Cordoba history
· Cordoba Tourist Attraction
· Historical Landmarks
· Cordoba gastronomy
· Cordoba Festivities
* Lucena
* Puente Genil
Cordoba information
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VI. GASTRONOMY

I. Introduction
II. History
III. General Information
IV. Córdoba’s Tourist Attractions
V. Historical Landmarks
VI. Gastronomy
VII. Celebrated Holidays/Festivities




Delectable cuisines exclusively made by the people of Córdoba. A. Olive Oil


Vital ingredient being used for numerous common dishes which are being produced in large quantities in the city of Córdoba.


B. Salmorejo and Gazpacho


An invigorating and delectable native dish of Córdoba that is made primarily of olive oil and mashed vegetables which is apparently the essential first dish throughout the hot season.


C. Jamon


Also referred to as cured ham. Mainly produced in Valle De Los Pedroches, with exceptional quality, which is just as essential as Salmorejo and Gazpacho.


D. Salchichon De Pozo Blanco, Caña De Lomo and Morcilla


Salchichon De Pozo Blanco is a typical sausage and Caña De Lomo and Morcilla which are blood sausage, are only a few of Córdoba’s countless specialties.


E. Estofado De Rabo De Buey and Cordero En Caldereta


Two of Córdoba’s delicacies are indeed surprisingly delectable despite Córdoba’s given weather. There are still of course warm dishes and two of those dishes are, Estofado De Rabo De Buey and Cordero En Caldereta. Estofado De Rabo De Buey came from the ragouts of oxtail while Cordero en Caldereta are of lamb.


F. Alfajores, Pestiños and Pastel Cordobes


Córdoba’s famous desserts are Alfajores, which are made from honey and almonds. Pestiños which are sweets fried in oil and covered with honey, and finally, the Pastel Cordobes. These three desserts mainly represent their Arabian influences.





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