Cadiz gastronomy


Cadiz’ cuisine is heavily influenced by the famous wines which are produced in the province and is largely based on the wide range of fish and shellfish which are caught along its coast: gilthead bream, red-banded bream, sea bass, dab, blacktail bream, prawns, lobsters, bocas, dye murex, and the celebrated king prawns from San Incar.

Nevertheless, the produce of the Sierra also plays its part and notable products include the well-known payoyo cheeses and the cured meats such as the black pudding or the choricitos produced in El Bosque…

Cadiz gastronomy, ropa vieja

ropa vieja

The province’s most typical dishes include: caballa asada con pirinaca, urta a la rotefia, dorada a la sal, ajo caliente, berza con tagarninas. tortillitas de camarones… Also worthy of mention is the bienmesabe, a special dressing prepared with vinegar which is used to marinate fish.

The Arabic tradition combines with that of the convents in the typical pastries. with sweet delicacies such as the tortas chiclaneras almendradas, the alfajores produced in Medina Sidonia or the turron from Cadiz. The famous local wines, which are protected by the Jerez-Xeres-Sherry and Manzanilla de Sanlucar Denominations of Origin, include products such as Fino, Amontillado, Oloroso, Moscatel, and Manzanilla.

Cadiz gastronomy, Pestinno


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Category: Andalusia, Cádiz

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