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Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.
The war had decimated the supply capacity of the markets, which made it necessary to adopt measures aimed at guaranteeing food supply, including the supply of bread to the population of Granada capital, which undoubtedly had an important repercussion in the definitive establishment of the bakery industry in Alfacar and Víznar. [5]
Closer to the river were the markets that sold food, with shops grouped together by category. [5] Various caravanserais (funduq in Arabic or later alhóndiga in Spanish) were built in the area to store goods and to provide accommodation for foreign merchants. [5] Plan of the Alcaicería in 1787, according to Tomás López Maño.
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Granada and Málaga cold soup a cold soup made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. Cocido Cocidos: Castilla y León and Madrid: stew a traditional chickpea-based stew from Madrid, Spain made with vegetables, potatoes and meat Escudella: Catalonia: stew
Granada (/ ɡ r ə ˈ n ɑː d ə / grə-NAH-də; [3] Spanish: [ɡɾaˈnaða] ⓘ) is the capital city of the province of Granada, in the autonomous community of Andalusia, Spain.Granada is located at the foot of the Sierra Nevada mountains, at the confluence of four rivers, the Darro, the Genil, the Monachil and the Beiro.
Andalusia (UK: / ˌ æ n d ə ˈ l uː s i ə,-z i ə / AN-də-LOO-see-ə, -zee-ə, US: /-ʒ (i) ə,-ʃ (i) ə /-zh(ee-)ə, -sh(ee-)ə; [6] [7] [8] Spanish: Andalucía [andaluˈθi.a] ⓘ, locally also) is the southernmost autonomous community in Peninsular Spain, located in the south of the Iberian Peninsula, in southwestern Europe.
] Spanish cinema, including within Spain and Spanish filmmakers abroad, has achieved high marks of recognition as a result of its creative and technical excellence. [ citation needed ] In the long history of Spanish cinema, the great filmmaker Luis Buñuel was the first to achieve universal recognition, followed by Pedro Almodóvar in the 1980s.