Flavors by counties

Cordoba offers a range of traditional food and specialties that are hard to beat.

We invite you to come with us in this tasty walk through the most characteristic flavours:

The Sweets Tour: Anisette • Mantecados • Honey • Quince paste

Anisette: It is an aromatic plant used for medicinal purposes and for flavouring Cordoba's most popular liqueur: the anisette made in Rute. The distilleries in Rute are a long-standing tradition.

Mantecados: A mantecado is a crumbly shortbread made with lard, flour and sugar, that is eaten as a dessert at Christmas.The mantecados made in Rute are known the world over owing to the high quality of their ingredients and their handmade preparation dating back to the early 20th century.

Honey: In Cordoba, honey is produced mainly in the Sierra de Hornachuelos and Cardeña-Montoro Nature Reserves, where bee-keepers still use the centuries-old techniques that ensure the supreme quality of Cordoba's honey.

Quince paste: The quince paste made in Puente Genil has put the town on the map. This is where the very best carne de membrillo is made with locally grown quince. Apart from quince paste, the town also produces delicious quince jams, compotes and jellies. Quince paste is not made in Puente Genil alone, however. Quince is also grown in Zagrilla (near Priego de Córdoba), Carcabuey and Fuente Palmera.

Traditional Flavours Route: Garlic • Chickpea • Orange • Cheese • Dairy Products

Garlic:Garlic is the basis for the wealth of towns such as Montalbán, where over half of the population works in the garlic sector. The town exports garlic to France, the UK, Italy, Germany, Brazil, the United States and Morocco. Garlic is so important in Montalbán that an International Garlic Fair is held there every year, consolidating a highly important sector. At the national level, Spain is the world's fifth largest producer of garlic.

Chickpea:Many homemade recipes in Cordoba call for chickpeas, and the ones grown in the town of Cañete de las Torres, in the Alto Guadalquivir region are especially sought after for their superior quality. The town grows two types of chickpeas known as perezos and rabanera, after the farmhouses in the area where they normally grown.

Orange: The oranges grown in Palma del Río are particularly appreciated. The quality and flavour of the varieties of orange grown in Cordoba is excellent, with the Navelina variety being particularly sweet and fine.

Cheese and dairy products: Cheese is made in two regions in the province of Cordoba, each of which has its own particular characteristics. The Los Pedroches area produces ripe, semi-hard cheese made from raw ewe's milk. The Sierras Subbéticas region uses artisanal methods to produce a broad range of goat's cheese.

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