GASTRONOMY OF THE REGION

Food is a key aspect of our culture, the result of a rich legacy handed down by the Iberians, Romans, Muslims, Jews and Christians that inhabited these lands centuries ago.
Certain manuscripts, the archaeology, historical changes, and oral tradition are directly responsible for the ability of today’s palate to enjoy a rich, diverse and healthy gastronomic heritage.
Based on, but not limited to, olive oil, it contains many flavours based on anisettes, pork, sweetmeats and “mantecados”, in addition to the local wines, these are the gastronomic pillars of the Cordoban Subbetica Gastronomy.

> Gastronomy of the Villages

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GASTRONOMY OF THe VILLAGeS

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COOKBOOK

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