The author of cookbook Andaluz introduces the cornucopia of ingredients and influences that make Andalucían cuisine so unique – and suggests where best to find them
From the arid moonscapes surrounding Almería to the snowy peaks of the Sierra Nevada outside Grenada and the dense forests north of Seville, Andalucía is a destination like no other. This rugged swathe of southern Spain is home to endless sunshine, Moorish castles, sugar-cube pueblos blancos, jaw-dropping landscapes and a vast choice of produce.
Olive groves, vineyards, wheat fields, black Iberian pigs snuffling through meadows for acorns, rice fields, trees laden with almonds, figs, citrus fruits and pomegranates – it is as lush and plentiful as it is rich in gastronomic history.
The landscape is covered with vineyards, olive groves, citrus fruits and wheat fields
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