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 eople
usually talk about the Mediterranen diet, wich basicly bases on
olive groves, cereals and vine, whose fruits and derivated products
are very varied.
In La Loma area, gastronomy history is similar to the history
of the civilizations which have lived in that place.
The food habits
of Romans, Jewishs, Muslims, Visigothics, etc., have impregnated
our dishes.
For example, the dishes related to cereals and flour come from
the beginning of our era, when the Roman Colonization ocurred.
The presence of fruits and vegetables (so important for Muslim
people) in the confectionary recipes is and have been very relevant.
In Baeza, gastronomy has a narrow relationship with seasons of
the year and celebrations.
Products such as "hornazos", "empanadillas de Vigilia",
or the popular "Cazuela" for the Holy Week; the "gachas"
and "tortas de nueces" for the All Saints´s Day…;
horticultural products, cereals, pod vegetables and pulses, wines,
rabbit, pig… are the main characters of La Loma´s dishes,
with olive oil as their president.
It goes with
all kind of dishes, and also with breakfast pieces of toast, with
salt and garlic; with salads, such as the popular "pipirrana",
wich apart from olive oil has tomato, spring onion tuna, salt
and oregano; or with "Lomo en adobo", a very typical
dish.
There is also a
kind of dishes which are very related to agricultural work collecting
olives. It can be called "Farm Culture", which with it
traditions and machines has established very deeply routed customs,
such as the evening meeting to eat the nutritious "migas de
pan", typical dish which is made with fried bread crumbs with
water in the frying pan; olive oil, salt, garlics, peppers and fried
highly seasoned pork saussage are other of their ingredients.
But if something
has impressed the visitors, it has been the custom of killing
pigs at the end of November, a kind of rite which consists of
making the most of all of its meat, in order to have saussages
for the rest of the year.
This products
will be also part of the "capacha", some kind of basket
which contains yhe food for one day collecting olives.The same
dishes have different names, depending on the different cities
of this area. So the "guiñapos" are also called
"andrajos" (delicious dish with sheets of flour mass,
pepers, cod, garlic, etc.)
Other case is the "garbanzos mareados", also called
"morococo": crushed chickpeas, with tomato, or with
onion.
Summer "gazpacho",
soup made from tomatoes, peppers, cucumbers and bread, served
chilled; orange salad witholive oil and onion; the chocolate "empanadas",
the wines from Torreperogil and the delicious "OCHÍOS",
bread cake with salt and paprika, etc., complete our gastronomy,
which can satisfy any tourist´s palate.  
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