World Heritage Cities in Spain

HISTORY THROUGH CUISINE

a a IBERIAN CURED HAM

Vegetables are a very important part of the Mediterranean diet. Special mention should go to white beans with designation of origin from Ávila, lentils from Armuña in Salamanca and chick peas which are traditional in most parts of mainland Spain. You can try them in the famous cocido madrileño (traditional chick pea stew) whilst you're in Alcalá de Henares or in a broad bean and chick pea casserole in Baeza. The king of Spanish gastronomy must surely be Iberian cured ham . Nowhere in the world will you find one better than in Córdoba, Salamanca, Mérida or Cáceres, each with its own par- ticular flavour and denomination of origin. In Córdoba it is also an impor- tant ingredient in dishes like salmorejo , a chilled tomato broth similar to gaz- pacho and served with fine slivers of

ham. Or flamenquín , which consists of diced cured ham rolled into pork loin and fried in breadcrumbs. In cities like Santiago de Compostela, Ibiza and Tarragona, the fruits of the sea take on special importance. The seafood in Galicia is truly first-class, with an extraordinary variety of excel- lent products: scallops, goose barna- cles, spider crabs... Accompanied by Albariño and Ribeiro wines for per- fection. pulpo á feira" (spicy octopus), with potatoes, olive oil and paprika, is another of the delicious dishes you could try in Santiago de Compostela. Tarragona is outstanding for ancho- vies and sardines with the Tarragona Blue Fish designation of origin. Try the fish or seafood in Romesco (nut and red-pepper based sauce) in the Serrallo fishing quarter.

39