Hotel-Restaurant Spa Sierra de Cazorla
Description
The gastronomy of the saw is of great sobriety and tradition, with recipes of times defined by a subsistence economy, simple and based on an abundant and rich seasoning of spices and by the products characteristic of the area, such as flour, hunting, river fishing (mainly trout), legumes, fresh vegetables, numerous fruits and mainly on the Extra Virgin Olive Oil with the Denomination of Origin "Sierra de Cazorla," from its Picual and mainly Royal varieties.
Its gastronomy is defined by its own climatology, with an abundant and rich seasoning of spices and the products of the environment: hunting, legumes, fresh vegetables, flour, river fishing..., all of which is decorated with the quality touch that the excellent oil of our olive trees brings, authentic jewel on every table that is required of culinary art.
We mention the meats of pork and boar, and the ham of the cured saw. For their particular taste are the sausages (chorizos, black and white morcilla, salchichones) and the pate of perdiz that has the characteristic taste of the hunting pates. Exquisite product of delicatessen, soft texture, unctuous and excellent to the palate.
Is part of
near here
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