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Cordoba: Gastronomy

Olive oil, being produced in big quantities around Cordoba, is an important ingredient of many typical dishes.

Gazpacho and Salmorejo, delicious and refreshing cold soups made mainly of mashed vegetables and olive oil, are the indispensable first dish during the hot season.

Equally indespensable is Jamon, cured ham, which is produced in extraordinary quality specially in Valle de los Pedroches. Salchichon de Pozo Blanco, a typical sausage, Caña de Lomo and Morcilla, blood sausage, are more specialities.

Despite of the hot climate, there are of course as well warm dishes: you should try specially the ragouts of oxtail, Estofado de Rabo de Buey, and of lamb, Cordero en Caldereta

The typical desserts mostly show Arabian influences: Alfajores, made of almonds and honey, Pestiños, a sweet fried in oil and covered with honey, and Pastel Cordobes are the best known.

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