Posted in Restaurant Companion, tagged Adrian Ferra, Berlinesa, Culinary Tour, Granada, Madrid, Sevilla, Sopa Espanola, Spain, Suckling Pig on April 12, 2009|
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I don’t want to bore you to death with details of our wonderful trip to Spain, but a web log of some of the more interesting dining experiences does seem warranted, or will at least allow me to justify the 10 pounds I packed on there.
I had studied in Spain a number of years ago, and, while excited to return, speak the language (i.e. show-off in front of PT), and re-visit a number of my favorite sites and cities, I was apprehensive about the gastronomic experience. As a poor student, I had subsisted on low-quality, hastily prepared chicken croquetas (essentially, chicken fingers with cream of chicken, instead of whole meat), tortilla espanola, and ooey-gooey pastries. The last two were quite good, but not exactly a well-rounded diet for 10 days.
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Perfect Spanish olives make perfect Spanish olive oil
For those that didn’t read it in the previous post, PT and I recently went to Spain for a little get-away. We each prepared for the vacation by scouting activities that we wanted to do – The Prado and olive oil tours for me, bull-fighting and Real Madrid game for him – we are nothing if not predictable.
There is a little town in northern Andalucia (the southern-most region of Spain) called Baena, and it is best known for producing tremendous olive oil. Driving out of Madrid and into Andalucia,
Those are all olive trees, extending for miles, and this was just one small snippet of a 300 mile drive.
we were struck by the enormity of the olive oil tree fields – hundreds of thousands of trees for miles and miles blanketed the landscape. We arrived in the sleepy little town of Baena (and I mean that quite literally, the town was taking its siesta), and immediately found the charming, yet slightly out-of-the-way Museum of Olive Oil.
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