Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past: Moorish, Christian, and Jewish influences prevail. This is supported by the array of amazing ingredients from land and sea, and by current innovation by Spanish chefs. A selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville. Each recipe will be accompanied by short histories relating to the character of a chosen locality, a particular dish or equally important, the people that grow and prepare the food.
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