CUISINE SEVILLANA

The charm of the Sevillian cuisine lies not in the complication or preparing their recipes, but on style and as tasty condiments. Among its dishes the wise and simple recipes like gazpacho, cold cream of various vegetables, fried fish, fish floured and fried in plenty of olive oil, eggs to flamenco, fried eggs with tomato, chorizo ​​and other ingredients, Andalusian stew, made from chickpeas and vegetables, often or oxtail.

However, Seville is frugal in their food, and most typical tapas cuisine; miniature meals that are taken, between bar and bar, allowing for its size sample a variety of flavors without filling the stomach too. Among them, various salads, roe shad (with mayonnaise or salad with vinaigrette), the kebabs (skewered beef with strong dressing and barbecue), the pavías fish (pieces of cod dipped in a mass of flour and yeast, fried in plenty of olive oil), loscaracoles, and the fantastic olives. All accompanied by wine from the neighboring lands, such as the Alcor, the Sherry, Manzanilla or the Montilla golden.

Among its most typical sweets, we would highlight the French toast SantaYemas Week San Leandro, made by the nuns of the convent of the same name, which is a sweet made from sugar and egg yolk. In Estepa province of Sevilla, traditional Polvorones occur