The products of the garden must be taken into account when choosing which to eat in Puente Genil, an important locality in the southern countryside of Cordoba. Vegetables are the key to cold specialties in the area; try its salmorejo, seasoned with serrano ham and bread, and its classic San Marcos salad, which takes its name from the traditional local pilgrimage.
As it is traditional in the towns of the interior, the cod has been very used in the stews of the Holy Week. As for the meat, the products resulting from the slaughter of the pig; with which the flamenquines, the albondigón or chorizo de la tierra are usually made. Walk the streets of this beautiful town in search of Andalusian culinary arts, which incorporates the use of quince, one of the stars of his cookbook. They usually eat it in Priego de Córdoba during breakfast, as dessert and even in sauce (for veal), highlighting quince compote.
Dress up this gastronomic experience with a good glass of Montilla-Moriles wine (whose name also comes from the vinegar in the area). Also, if you’re a sweet lover you’re in luck, since the list of pastry products is long and delicious. Pestiños, torrijas, muffins and the famous porridge with croutons (with bread) are some of the great desserts that will sweeten your visit. Enjoy this culinary opportunity and do not miss the great oils of the area, among which the Lucena Oil and the Estepa Oil, both products with D.O.P.