Periana

Description

Periana's cuisine is rich and varied. The Verdial olive trees of this land produce the best oil in the world, with a special colour and aroma. It is produced in the oil mills of the village. It is considered to be of extraordinary quality, giving a special and unique flavour to its dishes. Periana also produces some of the best peaches in Spain.

Typical dishes include Gazpacho, Ajoblanco, Cachorreñas, Gazpacho, Gazpachuelo, Migas, Morretes, made with asparagus, mushrooms, potatoes and almond sauce, and Requesones accompanied by honey from its beehives.

As for confectionery, the most outstanding are the Rosos de vino, the Torta romana and the Tortas de aceite (oil cakes).

You will also find the Oil of Mondrón which, together with the Oil of Periana, will be used for the typical millers' breakfasts, consisting of the "hoyo" of oil, migas de bacalao (cod crumbs) and café de puchero (stew coffee).

Periana - 5 Key Points

Ajoblanco: a type of gazpacho without tomato and with ground almonds, usually served with peeled grapes or sultanas.

Gazpacho: prepared cold with garlic, breadcrumbs, oil, water, vinegar, tomato and salt, with or without pepper and cucumber.

Gazpachuelo: it consists of a rich soup of water, bread and egg white, to which a mayonnaise sauce previously diluted in a little of the same broth is added. A few mint leaves add an excellent touch of flavour to this dish.

Migas: they are made with water and are eaten with grapes, melon, watermelon, oranges, olives, herrings and other products of the countryside.

Morretes: made with asparagus, mushrooms, potatoes and almond sauce.

Parpuchas: are little cod omelettes with honey