{"id":5907,"date":"2019-09-26T09:38:16","date_gmt":"2019-09-26T09:38:16","guid":{"rendered":"https:\/\/casonagranado.com\/?p=5907"},"modified":"2021-05-14T05:21:00","modified_gmt":"2021-05-14T05:21:00","slug":"discovering-another-almeria-the-cuisine-of-the-alpujarra-with-gastroconciencia","status":"publish","type":"post","link":"https:\/\/casonagranado.com\/es\/discovering-another-almeria-the-cuisine-of-the-alpujarra-with-gastroconciencia\/","title":{"rendered":"Descubre otra Almer\u00eda. La cocina de la Alpujarra con Gastroconciencia."},"content":{"rendered":"
Escrito por\u00a0Mar\u00eda Calvo<\/a><\/span><\/em><\/div>\n
\n

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Unhurried trips, stopping at places just to discover and enjoy, are conducive to moments like the one we live in the Alpujarra of Almeria.\u00a0When the summer heat still warms up the days in Andalusia, despite being in late September, we travel the\u00a0<\/span>inland lands of Almer\u00eda, far from the beauty of Cabo de Gata<\/span><\/strong>\u00a0.\u00a0We look for that other Almer\u00eda that they tell us exists, and we discovered it with great hosts.<\/span><\/p>\n

Enrique Parra<\/span><\/strong>\u00a0, a dedicated tourism professional, who will accompany us throughout the tour of the province.\u00a0And\u00a0<\/span>Rosa Pascual<\/span><\/strong>\u00a0, a passionate winemaker, who will take us on a\u00a0<\/span>sensory journey through the Alpujarra<\/span><\/strong>\u00a0, a journey to the flavors and smells of a landscape hitherto unknown to us.\u00a0We enjoyed an intense day with the aroma of Alpujarra grapes, starting with some family wineries that have recovered the Almeria wine tradition, taking it far, with effort and intelligence: the\u00a0<\/span>Fuente Victoria Winery<\/span><\/strong>\u00a0.\u00a0And ending with an\u00a0<\/span>authentic gastronomic feast in a unique rural setting<\/span><\/strong>: in the middle of a vineyard in Santa Cruz de Marchena, one of those beautiful towns in the Alpujarra of Almer\u00eda, where delicious wines are also being made that bring us back to earth.<\/span>\u00a0<\/span><\/p>\n

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We get to know local producers.\u00a0Conn Pedro and Nacho, from the Fuente Victoria Winery<\/span><\/figcaption><\/figure>\n

This is precisely the common thread of our first journey through a less known, but fascinating Almer\u00eda: the\u00a0<\/span>return to the land<\/span><\/strong>\u00a0, to the\u00a0<\/span>production of wine and a traditional cuisine based on what nature offers us<\/span><\/strong>\u00a0.\u00a0The basic products that were part of the table of the civilizations that preceded us.\u00a0That thanks to technology and modern procedures, high-quality manufactured products are being produced, and that today they have caused a real revolution of our senses.\u00a0And also of the perception that we have of the products of the land and of the preparation of broths and meats.\u00a0On this trip to the Alpujarra we have discovered what\u00a0<\/span>‘Gastroconciencia’ is<\/span><\/strong>\u00a0thanks to the<\/span>chefs Yolanda Garc\u00eda and Javier Mart\u00ednez Zafra<\/span><\/strong>\u00a0\u2026, a very interesting conception of gastronomy, a sustainable cuisine based on some ideas that we had already adopted in a certain way in our day-to-day life, and others that we have made our own thanks to the good work of these cooks aware of nature, the local economy and sustainability.<\/span>\u00a0<\/span><\/p>\n

Crossing the landscapes of the Alpujarra of Almer\u00eda<\/span><\/b><\/h4>\n
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The town of Santa Cruz de Marchena from the vineyard<\/span><\/figcaption><\/figure>\n

This jewel that is the Alpujarra Almeriense shines in the middle of great wonders of Andalusia such as Sierra Nevada, the Mediterranean and the Tabernas Desert.\u00a0We are going to Santa Cruz de Marchena, after crossing one of those beautiful\u00a0<\/span>white villages such as Laujar de Andarax, Padules or Canj\u00e1yar<\/span><\/strong>\u00a0.\u00a0Without even making a stop, we already know that we want to return to the Alpujarra, to learn more about its white villages and these fascinating landscapes.\u00a0Although we will stop at Laujar de Andarax and Canj\u00e1yar, we are aware that we will not be able to see everything we want, and we immediately realize that it takes time to discover the Alpujarra Almeriense.\u00a0So we can travel as we like, slowly, enjoying the landscapes, places, people, gastronomy, …<\/span><\/p>\n

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The essential at the table.\u00a0Wine from the Santa Cruz de Marchena Winery<\/span><\/figcaption><\/figure>\n

We woke up crossing the Sierra Nevada mountains from Guadix through panoramas that seemed to have been there forever, wild, silent, eternal, … Arriving in white villages of the Alpujarra Almeriense such as\u00a0<\/span>Bay\u00e1rcal or Paterna del R\u00edo<\/span><\/strong>\u00a0, where\u00a0<\/span>people seem to live at rates that today they seem from another time<\/span><\/strong>\u00a0.\u00a0Those rhythms that we should recover if we do not want to lose ourselves in the chaos of haste and oblivion.\u00a0A good introduction to this journey back to the origins, to become aware of the monumental, landscape, cultural and gastronomic heritage that we have in this other Almer\u00eda.<\/span>\u00a0<\/span><\/p>\n

We imagine the Alpujarra Almeriense at other times of the year, when winter covers the mountains with snow and the white villages are confused with that other white.\u00a0Or in spring, when everything blooms again, the rebirth of this land that is preparing to grow the fruits that it will give us later, in summer, when the heat dries up the Alpujarra.\u00a0<\/span>We imagine those other trips to this Almer\u00eda that changes with the passing of the seasons.\u00a0<\/span><\/strong>We postpone them to return to this late summer, almost autumn, when it is harvest time and we can almost feel the smell of ripe grapes, of juice that will soon be that wine that is beginning to be recognized in Andalusian lands.<\/span>\u00a0<\/span><\/p>\n

We let ourselves be guided by the roads of the Alpujarra, in a panoramic vehicle, crossing those\u00a0<\/span>landscapes of imposing mountains, olive trees, vines and green valleys<\/span><\/strong>\u00a0.\u00a0Believe it or not, in Almer\u00eda there are also orchards, orchards with the usual aromas and flavors.\u00a0Those that we will see and taste very soon at our table.<\/span><\/p>\n

A trip to Andalusian cuisine<\/span><\/b><\/h4>\n
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Babaganus or Baba ganush, an aubergine pate garnished with pomegranate seeds, an exotic flavor for our palate<\/span><\/figcaption><\/figure>\n

A splendid day welcomes us, suffocating for two travelers from the north more accustomed to humidity and rain than to the heat of Andalusia.\u00a0But at the same time, it is pleasant to feel this heat that invades us, that tells us that winter has not yet arrived, that it is reluctant to leave, a heat that settles with us in these hours, that allows today to happen.<\/span>\u00a0<\/span><\/p>\n

We could not ask for a more suitable natural environment, the place where we will know that we will better taste Almeria cuisine: a vineyard in the middle of the valley that overlooks the beautiful white town of Santa Cruz de Marchena.\u00a0In this vineyard, the\u00a0<\/span>oenologist Rosa Pascual and the winemaker Paco M\u00e1rquez are trying to make the ideal wines<\/span><\/strong>\u00a0.\u00a0We take a short walk to contemplate the vineyards whose grapes await their turn in a harvest that has already begun.\u00a0Very soon these wines will be kept in a very special cellar: in a cave that Paco is excavating, following the tradition of cave houses in many places in Andalusia, such as Guadix, in Granada or the province of Jaen.<\/span>\u00a0<\/span><\/p>\n

We see how they install delicious cold dishes on the long table, the perfect introduction to this\u00a0<\/span>trip to Andalusian cuisine<\/span><\/strong>\u00a0to which they are inviting us.\u00a0We love the idea that they have chosen precisely that gastronomy that is part of the history of the Andalusia region, one of the great legacies of Al-Andalus.\u00a0The\u00a0<\/span>chefs Javier Mart\u00ednez and Yolanda Garc\u00eda<\/span><\/strong>\u00a0tell us\u00a0\u00a0that\u00a0\u00a0<\/span>one of the main ingredients of their cuisine is history<\/span><\/strong>\u00a0, which tells us about chefs with a great conscience, who care about investigating, about going to the sources.\u00a0They tell us that they make use of the few books on gastronomy and agronomy of Al-Andalus, to learn more about this cuisine to which current western gastronomy owes so much.<\/span><\/p>\n

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Rosa Pascual, a winemaker with a lot of ‘gastro-awareness’<\/span><\/figcaption><\/figure>\n

They do know that for centuries this corner of the Iberian Peninsula was a true world power in terms of gastronomy.\u00a0With the arrival of the Muslims in the 9th century, the economy, gastronomy and even manners and customs at the table were revolutionized.\u00a0Aware of the richness of the southern lands, the Muslims introduced new crops, agricultural development, and consequently a great variety of food.\u00a0Vegetables and fresh vegetables became of great importance by themselves or accompanying other dishes.\u00a0And spices began to be used as a condiment in the preparation of dishes.<\/span>\u00a0<\/span><\/p>\n

The little trip to Andalusian gastronomy that we are going to start shortly is a\u00a0<\/span>tribute to one of the cuisines that marked the fields, stoves and tables of the south of the Peninsula<\/span><\/strong>\u00a0, and therefore that of all Western Europe.\u00a0We participate in it aware of its importance and the need to recover it, and also that it is through the palate that the culture of a place is best understood.\u00a0In addition, the kitchen is the perfect excuse to share precious moments of the trip.<\/span><\/p>\n

To the table!<\/span><\/b><\/h4>\n
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We sit at the table, and chef Javier Mart\u00ednez tells us about Andalusian cuisine<\/span><\/figcaption><\/figure>\n

Before sitting down at the table, we go to the kitchen, where chefs Yolanda and Javier, helped by\u00a0<\/span>\u00c1ngeles, the winemaker’s wife<\/span><\/strong>\u00a0, prepare with care and art the hot dishes that will come out little by little.\u00a0We are attracted there by the aromas that the delicacies give off and also the curiosity to see them done.\u00a0It is a pleasure to contemplate the elegance of their movements, the care in handling these foods, the passionate dedication in the preparation.\u00a0<\/span>What is happening in this kitchen is magic, it is palpable<\/span><\/strong>.\u00a0These professional chefs, with long experience under their belt, are transforming local produce, the simplest ingredients, into deliciously prepared dishes.\u00a0They do it with quick, learned movements, repeated so many times, knowing the magical power of their hands, respecting each of the ingredients that pass through them.\u00a0And the best thing is to perceive the contagious emotion with which they do it.\u00a0How wonderful to see that they have not lost an iota of their passion for cooking! They gracefully elaborate the Andalusian dishes that we are about to taste.<\/span><\/p>\n

We watch them for a while longer while one of them fries some figs that take on a golden color causing an automatic salivation in our taste buds.\u00a0We let them do it and we sat down at a\u00a0<\/span>privileged table<\/span><\/strong>\u00a0where a\u00a0<\/span>winemaker, a winemaker, the guide of the Terque museums<\/span><\/strong>\u00a0that we will visit later – the Historical-Ethnographic Museum and the Provincial Museum of the Uva del Barco -, Jose Luis Segura Garc\u00eda, and a\u00a0<\/span>tourist promoter<\/span><\/strong>\u00a0.\u00a0A pity that the parish priest\u00a0<\/span>Jes\u00fas Mart\u00edn was<\/span><\/strong>\u00a0absent from the table\u00a0, that same morning he was kind enough to teach us the history of the Holy Cross of the vow in Canj\u00e1yar, a beautiful town in the Alpujarras.<\/span><\/p>\n

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The branches of the capers also taste very good<\/span><\/figcaption><\/figure>\n

The meal is accompanied by good conversation and laughter, lasting until we get to dessert, after a tasting of starters, first and second courses that seems eternal.\u00a0We\u00a0<\/span>savor them slowly to identify all the ingredients and stay with new flavors<\/span><\/strong>\u00a0, others surprising, and some that become familiar, but that we had not fallen into their enormous potential, despite their simplicity.<\/span>\u00a0<\/span><\/p>\n

We begin with a display of starters that attract us both for their color and their aroma.\u00a0We see a\u00a0<\/span>cocktail grenades and aromatic Illar of the Filabres<\/span><\/strong>\u00a0, various pates: dry with aromatic tomato and almonds,\u00a0<\/span>pate hare<\/span><\/strong>\u00a0,\u00a0<\/span>p\u00e2t\u00e9 Scotch thistle!\u00a0<\/span><\/strong>The latter was quite a surprise, we could not imagine that something so delicious could be made from borriquero thistle.\u00a0And not with\u00a0<\/span>purslane either<\/span><\/strong>\u00a0! Yes, that succulent plant that we consider \u201cweed\u201d that spreads everywhere, and that our chefs turned into a delicious salad accompanied with caramelized figs and pomegranates with pomegranate vinaigrette.\u00a0Doesn’t that sound wonderful ?!<\/span><\/p>\n

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The “bad herbs” in a delicious salad accompanied with caramelized figs and pomegranates with pomegranate vinaigrette<\/span><\/figcaption><\/figure>\n

But we can add other surprises, such as\u00a0<\/span>Babaganus or Baba ganush<\/span><\/strong><\/em>\u00a0, an\u00a0<\/span>aubergine p\u00e2t\u00e9 garnished with pomegranate seeds<\/span><\/strong>\u00a0that we had not tried before, an exotic flavor for our palate that we really liked.\u00a0<\/span>Ajoblanco<\/span><\/strong>\u00a0is also new for us\u00a0, here served with Alvelal almonds, a dish that we first discovered in Malaga and that won us over from the first moment.\u00a0In fact, it is a very popular cold soup in the gastronomy of this province, composed of garlic, bread, ground almonds,\u00a0<\/span>EVOO<\/span><\/strong>\u00a0(Extra Virgin Olive Oil) and salt.\u00a0One of the most delicious flavors of our trip through Andalusia, which we will continue to taste later, throughout our journey through the region, from Malaga to Jaen.<\/span><\/p>\n

Of course,\u00a0<\/span>olives<\/span><\/strong>\u00a0are also present on the table, a product of Andalusia par excellence, and although the seas of olive groves are in Jaen, the olive trees are trees that cross all the fields and hills of Andalusia.\u00a0And one of the starters that we all agreed with as excellent was the\u00a0<\/span>Moretum<\/span><\/em>\u00a0, a garlic spread cheese<\/span><\/strong>\u00a0, flavored with herbs that was used as an accompaniment to ancient Roman dishes.\u00a0To accompany the starters and main courses, a fantastic variety\u00a0<\/span>of wood-fired oven breads from F\u00e9lix’s bakery<\/span><\/strong>\u00a0, today from Jos\u00e9 Cortes Carmona,\u00a0<\/span>chia, rye and seed breads<\/span><\/strong>\u00a0.<\/span><\/p>\n

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The wood-fired oven bread, essential at the table: chia, rye and seeds<\/span><\/figcaption><\/figure>\n

Little by little\u00a0<\/span>hot dishes<\/span><\/strong>\u00a0were arriving\u00a0, since in the kitchen they continued to do magic while we had the great feast.\u00a0Until dessert, the excellent cooks did not sit at the table with us to delight us with their words and their pleasant ideas about ‘Gastroconciencia’.\u00a0Yolanda presents us some delicious\u00a0<\/span>spicy black pudding with roasted apple puree<\/span><\/strong>\u00a0, which is best eaten hot.\u00a0Like the first course: some\u00a0<\/span>Gallants with white garlic with gold nuggets<\/span><\/strong>.\u00a0The Gal\u00e1n is a fish also known as peine or pejepeine, which is somewhat reminiscent of red mullet, an authentic delicacy common to Almeria cuisine.\u00a0Its fresh white meat, its simple flavor accompanied by ajoblanco also conquered our palate.\u00a0And the best thing is that we know that this fish has been caught with\u00a0<\/span>gear from Cabo de Gata<\/span><\/strong>\u00a0.\u00a0As Yolanda and Javier will explain to us later, the\u00a0<\/span>presence of local products is essential in ‘Gastroconciencia’<\/span><\/strong>\u00a0.<\/span><\/p>\n

The succulent banquet is weighing on our bellies that are quickly becoming the gastronomy of Andalusia due to the delicacies that are in it, although not so much in quantity … So it is difficult for them to continue when one of the star dishes arrives:\u00a0<\/span>Alcuscus Andalusian lamb safe<\/span><\/strong>\u00a0.\u00a0The Alcuscus is like the couscous, only the latter is Moroccan and the former Andalusian.\u00a0And the Segura lamb is a Spanish breed that lives in the Sierras de Segura and La Sagra, and in the high areas of the banks of the Segura River, highly appreciated by the area.<\/span><\/p>\n

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Fish from Cabo de Gata: gallant with white garlic with gold nuggets<\/span><\/figcaption><\/figure>\n

We cannot stop talking about the wines that accompanied us during this meal: first of all, the non-bottled wine, freshly made by Rosa Pascual and Paco M\u00e1rquez, a promising broth that invites us to return when the winery in the cave house Be prepared.\u00a0The\u00a0<\/span>wines from the Fuente Victoria Winery<\/span><\/strong>\u00a0, which we visited this morning, were also present.\u00a0These are wines made with native grape varieties, such as Vigiriego, combining them such as Tempranillo, Syrah and Macabeo.\u00a0We are conquered by whites with intense aromas.\u00a0These wines are a great discovery that we made accompanied by\u00a0<\/span>Nacho, Pedro and Rosa,<\/span><\/strong>\u00a0delighting us and learning a lot about a product that is making a space in the ecological panorama of Andalusia.<\/span><\/p>\n

We thought we could no longer afford dessert, but Yolanda appeared with that\u00a0<\/span>carob and poppy cake with\u00a0blackberry\u00a0<\/span>coulis<\/span><\/em><\/strong>\u00a0, the perfect icing on the cake to the series of Andalusian delicacies that we enjoyed for hours.\u00a0And as if that were not enough, Rosa appeared with the\u00a0<\/span>meringues of the pastry chef Crist\u00f3bal S\u00e1nchez<\/span><\/strong>\u00a0, who runs a confectionery in Canj\u00e1yar.\u00a0We had the pleasure of visiting him and tasting his inimitable meringues freshly made in a Moorish oven, we were even able to try making some ourselves, with unfortunate results!<\/span>\u00a0<\/span><\/p>\n

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Carob and poppy cake with blackberry coulis, the perfect icing on the series of Andalusian gastronomy delights<\/span><\/figcaption><\/figure>\n

Now our favorite cooks, those who made such magnificent Andalusian dishes, sit at the table.\u00a0Between a piece of carob cake and some meringues, we listened carefully to the meaning of ‘Gastroconciencia’.<\/span><\/p>\n

Behind the dishes … savor with ‘Gastroconciencia’<\/span><\/b><\/h4>\n

Our chefs have chosen the path of ‘Gastroconciencia’, a movement coined by Yolanda that they launch with the\u00a0<\/span>University of Almer\u00eda<\/span><\/strong>\u00a0\u00a0and brings together\u00a0<\/span>\u201ccuisine, science and consciousness\u201d<\/span><\/em>\u00a0.\u00a0Daring, brave, they have\u00a0<\/span>opted for the products that the land and the sea give us, recovering them and putting them in value<\/span><\/strong>\u00a0.<\/span>\u00a0<\/span><\/p>\n

We know that behind the beauty of these dishes prepared by Yolanda and Javier there is something more than delicious flavors that flood our palate.\u00a0It is easy to read what is in each of the dishes, because they are the ones who tell us their story.\u00a0Yolanda and Javier have turned to local producers in search of quality products, from\u00a0<\/span>fishermen, ranchers and farmers who defend a sustainable economy<\/span><\/strong>\u00a0.\u00a0From there comes the Segure\u00f1o lamb, fish, vegetables, greens and wild herbs, …<\/span><\/p>\n

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Everyone at the table to celebrate Andalusian cuisine<\/span><\/figcaption><\/figure>\n

In cooking with Gastroconciencia,\u00a0<\/span>respect for seasonality<\/span><\/strong>\u00a0is essential\u00a0, for the use of the products that the land or the sea offer us each season, without going to those who have to travel hundreds of kilometers to reach our table.\u00a0Local products and ingredients are favored, which are produced locally or sold in local\u00a0<\/span>markets and fairs<\/span><\/strong>\u00a0.\u00a0We observe with emotion the respect they have for the work of the farmers and ranchers of Almer\u00eda, and also for the fishermen of Cabo de Gata who carry out low-impact fishing.<\/span>\u00a0<\/span><\/p>\n

Undoubtedly, this value that is given to producers and local products will help them survive, if the consumer returns or continues to be interested in them.\u00a0The ‘Gastroconciencia’ makes us aware of its importance and also of the ”\u00a0<\/span>kitchen as a transforming axis of the local economy”<\/span><\/em><\/strong>\u00a0, since wealth reverts to the territory itself.\u00a0In short, this movement is committed to\u00a0<\/span>sustainability<\/span><\/strong>\u00a0, to alliances with\u00a0<\/span>small producers<\/span><\/strong>\u00a0and also to\u00a0<\/span>labor dignity<\/span><\/strong>\u00a0.<\/span><\/p>\n

We have seen it on our table today: local products and ingredients, the stuff of our ancestors’ dishes, and that these chefs have reinvented, making them even more attractive, always without losing their essence.\u00a0A\u00a0<\/span>piece of the gastronomic legacy of the province of Almer\u00eda was on our table today<\/span><\/strong>\u00a0.\u00a0We have also seen in this kitchen a\u00a0<\/span>return to simplicity and humility<\/span><\/strong>\u00a0.\u00a0We have been delighted that Yolanda has recovered the\u00a0<\/span>wild herbs<\/span><\/strong>\u00a0that we hardly see when we walk through the countryside, that she shows us their uses and virtues, that she incorporates them into haute cuisine – always with a team of expert botanists and nutritionists -.\u00a0We like it when he talks about\u00a0<\/span>\u201cthe exotic being in the unknown, not in the distant\u201d<\/span><\/em><\/strong>\u00a0.<\/span>\u00a0<\/span><\/p>\n

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Yolanda Garc\u00eda, “chef of weeds”, defender of ‘Gastroconciencia’<\/span><\/figcaption><\/figure>\n

We love that Javier wants to\u00a0<\/span>rescue the memory of a very rich cuisine in which several cultures were mixed<\/span><\/strong>\u00a0, putting it in value and giving a new use to traditional products from which new ones can be created, conquering new palates.<\/span><\/p>\n

We, as travelers, is precisely what we are looking for, the characteristic of the place, approaching the producers to understand their work, listening to them, testing their products and writing about it.\u00a0That is why we feel so identified with ‘Gastroconsciousness’.\u00a0We are delighted to see that\u00a0<\/span>Almer\u00eda is recovering and promoting quality wines, traditional dishes<\/span><\/strong>\u00a0,\u2026 We have tasted them slowly, slowly;\u00a0this is the trip we like.\u00a0We are left with the images of Yolanda picking purslane in the morning to make her innovative salad, of Javier proudly photographing the final dishes, dishes with\u00a0\u00a0<\/span>history as the main ingredient<\/span><\/strong>\u00a0.<\/span><\/p>\n

Article written by\u00a0<\/span>Mar\u00eda Calvo Santos<\/span><\/a>\u00a0.<\/span><\/strong>\u00a0<\/p>\n

Thanks<\/span><\/b><\/h4>\n

We thank\u00a0<\/span>Turismo Costa de Almer\u00eda for<\/span><\/a>\u00a0this invitation to discover this other Almer\u00eda, which we have fallen in love with.\u00a0Of course,\u00a0<\/span>Enrique Parra<\/span><\/strong>\u00a0, an intelligent professional, aware and sensitive to the wonders of his land.\u00a0He has made us the ideal itinerary to immerse ourselves in each of the attractions of the province, and he has given us his kind company throughout this press trip.<\/span><\/p>\n

Many thanks to the oenologist\u00a0<\/span>Rosa Pascual<\/span><\/strong>\u00a0, from\u00a0<\/span>Envinados Asesor\u00eda Ecol\u00f3gica y Enoturismo<\/span><\/strong>\u00a0, for taking us to know the surprising Alpujarra wines, the delicious gastronomy and its cultural and monumental heritage.\u00a0For accompanying us to meet\u00a0<\/span>Nacho, Pedro and Rosa, from Bodega Fuente Victoria,<\/span><\/strong>\u00a0who invited us to their table and their winery and told us about the life and situation of Almeria winemakers and their wine.\u00a0Congratulations for getting a place in the ecological panorama of Andalusia thanks to your delicious wines!<\/span><\/p>\n

Congratulations also to\u00a0<\/span>Paco M\u00e1rquez L\u00f3pez<\/span><\/strong>\u00a0,\u00a0<\/span>winemaker from Santa Cruz de Marchena<\/span><\/strong>\u00a0– and to the head of the winery\u00a0<\/span>Jos\u00e9 Luis Garc\u00eda Ruiz<\/span><\/strong>\u00a0– who, together with Rosa Pascual, are creating wonderful wines.\u00a0We hope to return to the fantastic cellar-cave that they are building to taste these wines again!\u00a0Thanks also to\u00a0<\/span>\u00c1ngeles P\u00e9rez Ayala<\/span><\/strong>\u00a0for inviting us and collaborating in the preparation of the meats that we taste.<\/span><\/p>\n

Thanks to other small producers and artisans, such as\u00a0<\/span>Crist\u00f3bal S\u00e1nchez Rodr\u00edguez<\/span><\/strong>\u00a0, who runs the \u201c\u00a0<\/span>Delicias de Almer\u00eda<\/span><\/strong>\u00a0\u201d\u00a0confectionery\u00a0in Canj\u00e1yar and makes delicious meringues.\u00a0It was great to try to make them, despite the poor result \ud83d\ude42<\/span><\/p>\n

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With Crist\u00f3bal S\u00e1nchez Rodr\u00edguez and his delicious Canj\u00e1yar meringues<\/span><\/figcaption><\/figure>\n

Thanks also to\u00a0<\/span>Jos\u00e9 Luis Segura Garc\u00eda<\/span><\/strong>\u00a0y\u00a0<\/span>Alejandro Buend\u00eda Mu\u00f1oz<\/span><\/strong>\u00a0from the\u00a0<\/span>Terque Museums<\/span><\/strong>\u00a0, with whom we learned a lot about the history, culture and past of the province.\u00a0And, of course, to the\u00a0<\/span>parish priest of Canjayar Jes\u00fas Mart\u00edn G\u00f3mez<\/span><\/strong>\u00a0, passionate speaker, for telling us the story of the Cruz del Voto in Canj\u00e1yar and the churches in the province.<\/span><\/p>\n

And, finally, of course, a thousand thanks to the great chefs who prepared these dishes of Andalusian cuisine, conquering us with their flavors and the values \u200b\u200bof ‘Gastroconciencia’.\u00a0With the palate we approach the producers of Almer\u00eda and the land.\u00a0<\/span>Yolanda Garc\u00eda<\/span><\/strong>\u00a0, researcher and pedagogue in her project \u201cWeeds\u201d, and founder of an artistic mosaic company that employed women in her town (and for this she received the Entrepreneur Award of Almer\u00eda and Andalusia).\u00a0And\u00a0<\/span>Javier Mart\u00ednez Zafra<\/span><\/strong>\u00a0, who also participates in the ‘Gastroconciencia’ project, valuing the rural environment and culture, proposing a journey through history and time through gastronomy.\u00a0He will soon publish his book “El Legado de Sefarad” on Judeo-Spanish cuisine.<\/span><\/p>\n

Thanks to all these friends who welcomed us, they delighted us with such kindness, it has been a real pleasure.\u00a0Hopefully the public dares to discover the lesser known Almer\u00eda, where there are hardworking people trying to improve things.\u00a0We, for our part, will try to do our bit.<\/span><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Written by\u00a0Mar\u00eda Calvo Unhurried trips, stopping at places just to discover and enjoy, are conducive to moments like the one we live in the Alpujarra of Almeria.\u00a0When the summer heat still warms up the days in Andalusia, despite being in late September, we travel the\u00a0inland lands of Almer\u00eda, far from the beauty of Cabo de […]<\/p>\n","protected":false},"author":11,"featured_media":5914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[23,24],"class_list":["post-5907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destinations","tag-andalusia","tag-destinations"],"acf":[],"_links":{"self":[{"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/posts\/5907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/comments?post=5907"}],"version-history":[{"count":0,"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/posts\/5907\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/media\/5914"}],"wp:attachment":[{"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/media?parent=5907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/categories?post=5907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/casonagranado.com\/es\/wp-json\/wp\/v2\/tags?post=5907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}