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Cordoba, Latin America Gastronomic Culture Capital for 2014


Autonomous region:



This is the first province to be awarded this distinction for its cuisine, which are the product of the inheritance of several different cultures. Famous dishes such as the typical Cordoba dish of cold tomato soup known as 'salmorejo', bull's tail, 'flamenquines' (fried pork, ham and cheese rolls), 'pastel cordobés' (puff pastry filled with candied pumpkin) and artichokes 'a la montillana' have all won prizes.

Cordoba has seven Designations of Origin (olive oil from Baena, Priego, Montoro-Adamuz and Aceite de Lucena; Montilla-Moriles wine and vinegar and Iberian cured ham from Los Pedroches). In addition there is honey from Montoro and Hornachuelos, quince jelly from Puente Genil, aniseed from Rute, garlic from Montalbán, free-range meat from Sierra Morena, chickpeas from Cañete de las Torres and garden produce from the Guadalquivir valley. This explains why Cordoba is an excellent place for indulging in 'gastronomic tourism' at any time, and any year.

Gastronomic routes

To sample the dishes in an entertaining way you can opt for several walking routes around the city, the Montilla-Moriles wine route, the Cordoba olive oil route and the 'Ibérico' Route.

Also on specific dates there are other events such as the 'tapas' contest known as 'Córdoba Gastronómica' (14-23 November. More information:


Cordoba hosts a multitude of gastronomic festivals such as the flowering of the olives in Baena and the gastronomic festival in Lechón de los Pedroches.

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