World Heritage Cities in Spain

WORLD HERITAGE CITIES

In Ibiza, the menu includes deli- cious scorpion fish cooked with fine herbs ,  lobster casserole and Ibiza- style tuna . You'll also find good fish in the cit- ies in Spain's interior. Cáceres is re- nowned for its tench , usually fried but also served pickled or in a deli- cious casserole. You should try Baeza-style cod , which is traditionally served in Baez at Easter, floured and fried, accom- panied by a pepper sauce, tomato and fresh peas. Or andrajos de Úbeda , casserole of cod, clams, prawns and vegetables, thickened with cake flour. Hornazo or pastry turnovers are served all over Spain but they are especially traditional in Salamanca. They are made with bread dough and filled with chorizo sausage, pork loin and sometimes with hard-boiled egg.

You should try one in any restaurant or pastry-shop, they're delicious. The World Heritage cities are also famous for their traditional des- serts. You really shouldn't miss out on Ensaimada , an exquisite, sugared pastry-cake with different fillings, for breakfast or afternoon tea in Ibiza. In Mérida and Cáceres you have to try the buñuelos , local doughnuts. Other specialities are alajú (sweet, almond-based tart) in Cuenca, yemas de Ávila (sweetened egg yolks), tarta de Santiago (almond-based tart) from Santiago de Compostela, gachas dulces (aniseed-flavoured sweets) in Úbeda and virolos (light, flaky pastry) in Baeza. And you really shouldn't leave San Cristóbal de la Laguna without trying the Canary Island bananas and the amazing variety of tropical fruits that are grown in the islands.

HORNAZO PASTRIES FROM SALAMANCA

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