While we went through the province of Jaen the strong smell of olives in the air anticipated our culinary adventure in Andalucia. From the moment we set in the captivating monumental Baeza on our way to Marbella, we knew this would be an unforgettable experience. Our lunch at “Juanito”, a restaurant offering traditional meals with an avant-garde touch was a delight. “Juanito” is also the venue for the prestigious gastronomic journeys which take place every February and March. Once in Marbella the culinary offer was endless, from international restaurants to tiny bars in the Old Quarter.
As for Andalucia, each area has its own culinary specialties. Coastal areas include dishes as fresh fish and seafood, the refreshing gazpacho, “frituras” (servings of small fried fish), fresh fruits, tomato, garlic, olive oil, the typical Mediterranean diet. “Chiringuitos” are typical beach bars serving simple and delicious dishes as fresh salads, paella, char-grilled sardines (espetos) and seafood. Pork, duck, game, a wide variety of sausages and the renowned cured ham are inland specialties. You cannot leave without tasting the Iberian Ham “Jamon Iberico de Bellota” or “Pata Negra”, the Spanish cured ham of Jabugo. http://www.jamondepatanegra.com/
