Costa del Sol information:
MALAGA GASTRONOMY |

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On the Malaga seaboard, there is an incredibly varied
gastronomy waiting for you to taste.
Little fried fish such as anchovy, red mollet, horse mackerel squid
and little squids is the symbol of a simply elaborated delicious cuisine.
Bay prawns, baby clams and the crawfishes boiled or fried are especially
tasteful Inland, you can find delicious cold meats as chorizo sausages.
cured loin of pork and black pudding. Bloating dishes such as al ajillo
veal meat, kid's goat fried meat; rabbit caldereta and hare caldereta
are worth being tried.
The gazpacho, famous fresh soup of the Andalusian gastronomy, is prepared
in many ways: ajoblanco soup, porra antequerana, gazpachuelo soup,
toasted gazpacho...
Before and after-lunch Malaga wines are internationally renowned as
are the sweet raisins wine, the Moscatel grapes wine and of course
Pedro Ximenez wine.
The sweets of Ronda such as the Ronda yemas, the alfajor, the polvorones
and the raisins cakes form part of this striking gastronomy. A whole
flavours' universe can be tasted in this millenarian land. The fresh
fish and shellfish which are landed in the city's port undoubtedly
form the basis of the delicious local cuisine which includes popular
dishes such as the cazuela de fideos, sardine espetos (skewers), rice
a la marinera, orboquerones victorianos (with fresh anchovies), as
well as other more traditional specialities such as ajoblanco con
uvas, gazpachuelo, sopa malagueña... which can all be washed
down with delicious, locally praduced, moscotel wines. |
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