The gastronomy of Seville is strongly affected by the vicinity of the sea, and is characterised by Mediterranean flavours and simple tasty recipes, rich of spices and fresh products.
Among the most typical dishes are the gazpacho (cold cream made up of tomatoes, pepperoni, cucumbers, onions and garlic), fried fish (especially shrimps and cod), flamenco eggs ( eggs with tomatoes, pepperoni, peas and sausage, all cooked in a pan), el menudo gitano, (also known as the Andalusian tripe) and bull tail.
A special mention deserve the famous tapas, now a real international gastronomic specialty. They are quick snacks made up of various dishes, which must be tasted jumping from one pub to the other in order to try all possible combinations, ranging from ham to shrimps, eggs and salads.
Tapas may easily replace a meal, and the citizens of Seville love to gather around with friends in the crowded bars called “bares de tapas”, (there are more than a thousand in town!), accompanying these exquisite snacks with a glass of good local wine, like Manzanilla or Jerez. The best places for tapas tasting are the boroughs of Triana and Macarena.
Many pubs write with a chalk directly on the bar your order with relative prices. Last but not least, the tradition of pastry shops in Seville is renowned, and rich of exquisite delicacies. Among the typical sweets are the “Yemas de San Leandro”, which are little cakes made of sugar and eggs, produced by the nuns of the monastery of San Leandro; the “torrijas”, with bread and milk, especially eaten during the Holy Week; the “Tocino de cielo”, a cake similar to the crème caramel.
Beside these specialties, we suggest to taste the excellent products of the monasteries of Santa Paula and Santa Clara, respectively renowned for jams and lemon pies.
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