Gastronomy


<p>The quality of the <b><i>cuisine </i>of Antequera</b> gives its name to two well-known and appreciated foods inside and outside the region. We are talking about the <b><i>porra </i>of Antequera,</b> a summer soup made with bread, tomato and pepper, among other ingredients. After this, we can try the <b><i>bienmesabe</i></b>, a sweet made of yolk, honey and almonds.<br/><br/>Another original plate of Antequera we cannot forget is the <i><b>mollete</b></i>, a type of bread perfect for breakfast with cold meat or olive oil, also from the region. In this case, we talk about a luxury we can try in few places. The handmade <b><i>mantecado </i></b>(roll) and <b><i>alfajor </i></b>(pastry sweet) are typical of Christmas times.<br/><br/>Just like we have artistic and cultural routes, we can also stablish gastronomical routes for eating <b><i>tapas </i></b>with a quality and<b> varied offer</b>. We can choose between the stew rice, ribs, porra, aubergine and potato stew, among others. As a legacy from France we have stew with mallows and a type of morcón made with pork tongue stuffed in cinnamon and clove smells.<br/></p>


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