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Úbeda and Baeza: Renaissance in the Heart of Andalusia
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Jaén for the Little Ones
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Bread with radishes and cured salt cod
Regional Cuisine
Cazorla
Cured pork loin and cecina (cured beef) with vegetable chips
Eggplant mille-feuille with fresh cheese
Andalusian Cuisine
Peal de Becerro
Flat noodles with rabbit
Chilluévar
Honey ice cream with red pepper jam
Maimones (Traditional garlic soup variation)
Hinojares
Organic Segureño lamb pâté
Sweet aniseed porridge (Matalahúva)
Christian Cuisine
Wild boar loin medallions
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