World Heritage Cities in Spain

WORLD HERITAGE CITIES

HISTORY THROUGH CUISINE

Enjoy the finest Spanish cuisine in each of theWorld Heritage Cities and discover the incredible variety of their traditional dishes and gastronomic specialities. You could start with some papas arrugadas con mojo picón , baby potatoes boiled in their skins and served with a spicy Canary Island sauce, or some excellent extra virgin olive oil from Úbeda and Baeza, the foundation of the Mediterranean diet.

PAPAS ARRUGADAS (WRINKLY POTATOES) WITH MOJO PICÓN (SPICY SAUCE)

For lovers of fresh, local produce there are plenty of exquisite products for you to try. Meat from the centre of the Spanish mainland will leave you asking for more. There's T-bone steak from Ávila , which is so big it is usual- ly served on a large platter because it doesn't fit on a plate. Then there's roast lamb, kid goat and suckling pig from Segovia, where you'll find numer- ous top-class restaurants as well as a

splendid Parador Hotel. Or you could try the cold meats from Salamanca , where the Guijuelo designation of ori- gin is a guarantee of quality. Toledo is proud of its game and there they serve delicious casseroled par- tridge and venison with wild mush- rooms , while Cuenca is renowned for its casseroled lamb and offal dishes like zarajos (marinated sheep's intestines).

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