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==Eat==
 
==Eat==
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Due to its rural tradition and to its condition as interior land the leader of the Jaen cuisine is the meat, whether game, poultry, pork or lamb. They can be baked or fried, in which the garlic as well as the herbs and spices aromas from the olive groves and the mountainous regions of the province are always present. Also the thick soups are typical and tasty. Among them, the “andrajos”, the “gachas” (porridge) or the “migas” made of bread or flour stand out.
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Although it is not a coastline province, the fish also appears in the provincial cookbook. The trout, which abounds in its rivers, is the protagonist in several highland recipes. Also the salted fishes, as the cod or the herring/sardine. However, vegetables, abundant and of great quality, also contribute with dishes of delicious taste: asparagus, salads, among which the “pipirrana” and the partridge salad stand out.
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The pastries and desserts should never be forgotten: molasses, toffee-like sweets, sorbets, puff pastries, pastry cakes, doughnuts or sweet porridges. A must-meal: the “tapa”, a custom that besides providing nice leisure time is an excuse to offer succulent and original dishes.
  
 
==Drink==
 
==Drink==

Revision as of 11:53, 26 February 2009

Jaen is a large city in the Spanish region of Andalucia. The city of Jaen is located in a fertile area, at a height of 574 (1883 feet) meters above sea level and is dominated by the Santa Catalina Castle, from which all the city can be made out.

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Due to its rural tradition and to its condition as interior land the leader of the Jaen cuisine is the meat, whether game, poultry, pork or lamb. They can be baked or fried, in which the garlic as well as the herbs and spices aromas from the olive groves and the mountainous regions of the province are always present. Also the thick soups are typical and tasty. Among them, the “andrajos”, the “gachas” (porridge) or the “migas” made of bread or flour stand out.

Although it is not a coastline province, the fish also appears in the provincial cookbook. The trout, which abounds in its rivers, is the protagonist in several highland recipes. Also the salted fishes, as the cod or the herring/sardine. However, vegetables, abundant and of great quality, also contribute with dishes of delicious taste: asparagus, salads, among which the “pipirrana” and the partridge salad stand out.

The pastries and desserts should never be forgotten: molasses, toffee-like sweets, sorbets, puff pastries, pastry cakes, doughnuts or sweet porridges. A must-meal: the “tapa”, a custom that besides providing nice leisure time is an excuse to offer succulent and original dishes.

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