Woody crops are dominated by the olive tree. Vines are extensively cultivated in several areas such as the Marco de Jerez, El Condado de Huelva, Montilla-Moriles and Malaga. Fruit trees -mainly citrus- are located in the fertile lowlands of the Guadalquivir, due to their water requirements.<\/p>\n Fried fish<\/strong> and seafood are widespread along the coast and inland under its influence. The red tuna in the almadraberas areas of the Gulf of Cadiz, the prawns of Sanl\u00facar, the white shrimp of Huelva and in Malaga the anchovies and mussels of Malaga.<\/p>\n Cured ham<\/strong> is produced in the mountainous areas of Sierra Morena and Sierra Nevada, such as ham from the Sierra de Huelva, Los Pedroches and Trev\u00e9lez. All three are designations of origin and have a proven quality. In the case of Huelva and Los Pedroches hams, they are made from Iberian pigs, and in the case of Trev\u00e9lez, from white pigs.<\/p>\n Pastry making<\/strong> shows great influence of the Andalusian cuisine with the use of almonds and honey, being very well known the Christmas sweets made in the female cloistered convents: mantecados, polvorones, In Andalusian gastronomy<\/strong> wine has a privileged place at the table. The cultivation of the vine and the elaboration of wine has enjoyed great prestige and fame throughout the world. Most of the wines of Andalusia are protected by one of the six designations of origin: Jerez-X\u00e9r\u00e8s-Sherry, Condado de Huelva, Manzanilla-Sanl\u00facar de Barrameda, M\u00e1laga, Montilla-Moriles and Sierras de M\u00e1laga. Also in Andalusia is important the production of vinegars and spirits, some of them with their own denomination of origin, such as Vinegar of Jerez, Brandy de Jerez and Anis de Rute.<\/p>\n Andalusia has 58 quality designations for products such as oils, wines, honeys or hams, among which we highlight:<\/p>\n The Denomination of Origin of Huelva Ham<\/strong> ensures that it comes from pigs fed according to regulatory standards and belongs exclusively to farms and livestock farms registered and controlled by the Regulatory Board.<\/p>\n Hams and shoulders with Denomination of Origin of Huelva<\/strong> come from purebred Iberian breed pigs or from crossbreeding of Iberian breed with \u201cDuroc-Jersey\u201d and that have at least 75% of Iberian blood. Its external shape is elongated, stylized, profiled by means of the traditional \u201cV\u201d serrano cut and weighing no less than 4.5 Kg.<\/p>\n The Denomination of Origin of Los Pedroches ham<\/strong> is currently being protected by the Council of Andalusia, which certifies and assures the quality of the hams produced in this region of Cordoba.<\/p>\n On the other hand, the Specific Designation of Origin of Trev\u00e9lez Ham<\/strong> gives this product a recognized prestige and an exceptional flavor.<\/p>\n In the province of Huelva, covering seventeen municipalities, is located the Denomination of Origin Condado de Huelva, in an area of 6000 hectares. The Jerez-X\u00e9r\u00e8s-Sherry Designation of Origin regulates wines produced in Jerez de la Frontera and Manzanilla de Sanl\u00facar de Barrameda. Within this Denomination of Origin are distinguished the finos, the amontillados, the olorosos, the sweet Pedro Xim\u00e9nez and Moscatel and the Cream. Among the fine wines is the famous Manzanilla de Sanl\u00facar, protected by its own Denomination.<\/p>\n In the west of the natural region of the Vega de Granada grows, from green-purple, tender, healthy and clean shoots, an asparagus similar to wild wheat asparagus. It is the asparagus of Hu\u00e9tor-T\u00e1jar, recognized by the Regulatory Council as an Andalusian vegetable with Specific Denomination, with a bitter-sweet flavor and a deep aroma, these asparagus come from native varieties selected in the area since the beginning of the century.<\/p>\n Andalusian virgin olive oil with Denomination of Origin is obtained from the fruit of the olive tree by mechanical or other physical means that do not alter the oil, preserving the aroma, flavor and characteristics of the olive. The oils protected with the Denomination of Origin are extra virgin, have a color ranging from greenish yellow to golden greenish and a fruity flavor characteristic of the variety from which they come. These brandies are made by distillation from grapes, musts, wines and wine spirits. They are aged in oak casks using the criaderas and soleras system and have an alcohol content of between 36 and 45 degrees. Within the Specific Denomination Brandy de Jerez there are three types: Solera, Solera Reserva and Solera Gran Reserva.<\/p>\n Sherry vinegar, protected by its own Denomination of Origin, is produced in the triangle formed by Jerez de la Frontera, Sanl\u00facar de Barrameda and Puerto de Santa Mar\u00eda. This vinegar is made from the wines obtained from the grapes of the Marco and can be of two types depending on their aging: Sherry vinegar (aged for more than six months) and Reserva Sherry vinegar (aged for more than two years). All these vinegars are dark in color and have an intense aroma and flavor, with an acidity of more than 5\u00ba. The Denomination of Origin that regulates the raisins of Malaga comes for its specific characteristics of size and exquisite flavor, very sweet and unique, of the variety from which they come. The DO covers the raisins that are raised in the region of Axarquia and the subzone of Manilva, an area that includes the municipalities of Manilva, Casares and Estepona.<\/p>\n Gazpacho<\/strong> Andalusian:<\/span><\/strong> Gazpacho is the most typical dish of Andalusian gastronomy. It is a cold soup made with tomato, bell pepper, cucumber, garlic, onions, olive oil, vinegar, bread and water. Its color is reddish-orange, depending on the ripeness of the tomato, and it is usually eaten during the summer, as it is a dish that is served cold. The gazpacho, formerly was composed only of crumbled bread, oil and vinegar, but over time other components have been added. From it also came other derivatives such as ajoblanco and salmorejo.<\/p>\n Andalusian Migas<\/span><\/strong>: <\/span>It is a typical shepherds' dish, although today it is still served as a main dish in the interior of Andalusia. There are variants, depending on the region. In this case, it is composed of stale bread, olive oil and garlic to which aniseed and bacon are added. As a savory dish, cucumber, olives and radish are also added. If it is sweet, then it will have milk or chocolate..<\/strong><\/p>\n Potatoes with dressing<\/span><\/strong>:<\/strong>It is usually ordered as a starter or as a tapa. As its name suggests, this dish is composed of potatoes, boiled eggs, onions, olive oil and vinegar. It is very characteristic of the Andalusian regions and can be eaten at any time of the year.<\/p>\n![\"Cereal](\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2016\/05\/andaluci_cereales.jpg\")
<\/a>Until a few decades ago, Andalusian society was mainly agrarian, which explains why 45.74% of the Andalusian territory is arable land. Rainfed arable crops -cereals and sunflower-, spread over a large part of the territory, stand out above all in the large countryside of the Guadalquivir Valley and the high plateaus of Granada and Almeria -with a considerably lower yield and focused on barley and oats. Among the irrigated herbaceous crops, corn, cotton and rice stand out, preferably located in the fertile lowlands of the Guadalquivir and Genil rivers.<\/p>\n<\/a> pesti\u00f1os, alfajores, yemas, as well as churros or tejeringos, bizcotelas merengadas and amarguillos.<\/p>\nDENOMINATIONS OF ORIGIN OF THE GASTRONOMY OF ANDALUSIA<\/b><\/h4>\n
<\/a>Hams:\u00a0<\/span><\/h5>\nWines: <\/span><\/h5>\n
<\/a> These are fortified wines, with a distinction between those of Condado P\u00e1lido - straw-colored, subjected to biological aging and with an alcohol content between 15\u00ba and 17\u00ba - and those of Condado Viejo - mahogany-colored, subjected to oxidative aging and with an alcohol content between 15\u00ba and 23\u00ba.<\/p>\nAsparagus from Hu\u00e9tor-T\u00e1jar :<\/span><\/h5>\n
Virgin Olive Oil: <\/span><\/h5>\n
<\/a><\/p>\nBrandy de Jerez<\/span>:<\/h5>\n
Sherry vinegar<\/span>:<\/h5>\n
<\/a><\/p>\nRaisins from Malaga: <\/span><\/h5>\n
MAIN TRADITIONAL DISHES OF ANDALUCIA<\/b><\/h4>\n
<\/a>Salmorejo<\/span><\/strong>It is thicker than gazpacho, although they share condiments such as tomato, olive oil, vinegar and bread. However, this one is not reduced with water and, as it contains more bread crumbs, it is much thicker. Another difference is that it must be served at the moment, it does not need to be refrigerated for hours as it happens with the Andalusian gazpacho. In addition, it is more like a puree and is sometimes served as an accompaniment to other foods, especially fried foods.<\/p>\n