Andalucian Gastronomy is as varied as its history, Arabic influences show in the use of herbs and spices such as mint, thyme and rosemary which flourish in the wild and are used to flavour meats. The use of almonds and honey in desserts also comes from the Moors.
The Christian heritage shows in the tradition of roasting meat and traditional butchery methods creating sausages, drippings and cured hams. Each local region of Andalucia has its favoured method and recipe version and local produce. Here's the growing list of pages under the Andalucia gastronomy section. Look for the Spanish vocabularly terms, Andalucian Recipes or learn a little about the wines and sherries from Southern Spain. Take a mouth-watering look at the
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