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Gastronomy of Córdoba

Córdoba has a big culinary reputation thanks to the extensive offering and quality given by its taverns and restaurants based on a Mediterranean diet, acknowledged by UNESCO as Intangible Cultural Heritage since 2013.

Due to its geographical position, Cordovan cuisine is based on the products of both the Sierra (the hilly region to the north) as well as the Campiña (the river valley). The Sierra region provides game and livestock, whereas the Guadalquivir river valley area provides olive oil, vegetables and Montilla-Moriles wine, all essential ingredients in the local cuisine. Fresh fish is brought from the Mediterranean and the Atlantic as fried fish is one of the most popular dishes among the Cordovan people.

Olive oil is the distinguishing mark of Cordovan cuisine and the foundational ingredient in the majority of its dishes. Introduced by the Romans, the use of olive oil was made mainstream under Muslim rule, in contrast to the use of tomato in the 18th century, when tomato became popular in Spain, turned salmorejo into the champion of the Cordovan recipe book.

Visiting Córdoba through the palate is a very good idea. The dishes of this region collect the best of the animals and the vegetation to make exquisite recipes. Check it out:

Salmorejo:

A dish known throughout Spain, salmorejo is a cold soup made up of breadcrumbs, tomatoes, garlic, olive oil and salt. It is usually taken as the first on the menus, although on a sweltering Cordoba summer day it may be a good option.

Oxtail:

Here you eat everything, even the bull’s tail. It is normal to serve it as a stew accompanied with tomato, onion, garlic, carrots and much more. You know, in each house it will be done differently.

Eggplants with honey:

This is one of the top tapas in all the bars in Córdoba, a place where tapas is a delicacy.

Iberian Ham:

Iberian ham is something that can be eaten throughout the Iberian peninsula. Delighting it with a Montilla Denomination of Origin wine is the culmination of Córdoba’s culinary experiences.

Artichokes to the montanilla:

This recipe from the province of Córdoba has spread throughout the Andalusian territory. It consists of artichokes boiled with garlic and onion, to which is added the mythical Montilla wine and ham broth.

Flamenquines:

Flamenquines have also spread throughout the Spanish geography, but they are originally from Córdoba. It consists of meat that wraps ham and cheese and is coated in flour to be put through the deep fryer. A true Cordovan delight.

Cordovan cake: the sweet touch could not be missing, and this puff pastry cake with angel hair is a delight.

All of these dishes come from the fantastic products of the province of Córdoba, protected by seven designations of origin. Four designations of origin protect the excellent quality of olive oil produced in Córdoba, the second largest worldwide manufacturer only behind Jaén: PDO Priego de Córdoba, PDO Baena, PDO Lucena and PDO Montoro-Adamuz. 

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