The Mediterranean diet is in fashion. Basic products such as fresh vegetables and pulses, fruit, fish and virgin olive oil have made Andalusian cuisine a major attraction.
Andalusian cuisine centres on fresh, local ingredients, with fish dishes available in coastal provinces and the finest meat dishes inland. A huge variety of fruit is to be found throughout. Perhaps the only difference is the personal touch that each town and village gives to its typical dishes.
Andalusia’s gastronomy is a faithful reflection of its history, packed with aromas, flavours and colours . It is a highly varied cuisine and its traditional products make it different and delicious.
The gastronomy of Andalusia owes much to the Moorish cuisine of Al-Andalus. Its refinement came to transform many customs. It was the people of al-Andalus who created the dining room and the current order of dishes in a traditional Andalusian meal.
Casseroles with vegetables and pulses , game stews, along with different seafood dishes are the essence of this cuisine. The most universal Andalusian dish, on account of its nutritional value and easy preparation is gazpacho, a cold soup made with tomato, cucumber, pepper, garlic, olive oil and vinegar, although there are many variations that add or omit ingredients such as "salmorejo", "porra" and "ajoblanco". They will all delight the most demanding palates.
Designation of origin
Andalusia has a wide range of products with such an outstanding level of quality that they have attained well-deserved fame throughout the country and even overseas.
The Designations of Origin were created to protect these products and to regulate their production at every stage. In order for a product to be included by a Designation of Origin, it must have been produced and prepared locally, in the Designation area.