That time of the year is back again. Last week, The New York Times published its well-known list “52 Places to Go in 2018”, and of course, Spain is on the list! This time, there are two must see places according to this year’s issue: Seville, the capital city of Andalusia, and the region of Ribera del Duero, famous for its wines and wine-tourism attractions.
So, if you are planning a trip to either of those places, you definitely need to know some of the delicacies you will taste.
Today, we will discover Seville’s gastronomy, which is influenced by good weather, thousands of hours of sunlight and its proximity to the sea. Olive oil is the base of every dish which delights both Sevillians and visitors.
Gazpacho: the famous cold tomato soup is the perfect cure for the hotter months in Seville, where temperatures reach 45ºC in summer. They even serve it in glasses, so you can swig it back easily.
Oxtail stew: A favorite among those who love traditional meat stews. Typically cooked with bull’s tail, onion and tomato, you will find it in every bar and tavern… everyone has their own recipe version!
Pescaíto frito: it basically consists of small fishes, like sardines or little squids, fried in an abundance of olive oil. It is the most addictive tapa you will ever try.
Olive Oil tortas: for the sweet tooth out there, the tortas de aceite are a delicate flaky-like thin cake made with olive oil, flour, sugar and aniseed and then baked. Inés Rosales is one of the oldest manufacturers, and their tortas can be purchased in various provinces of Canada.