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By Dee McMath
Home-grown and home-cooking is the basis of the
Benamaurel gastronomy. With an abundance of locally produced olive
oil, wheat, tomatoes, peppers, cucumbers and capers, the cooking
is as tasty as it is healthy, with many local stews and salads.
Try the local "Pipirrana" (based
on a cucumber and tomato salad) which is often enhanced with fresh
wild capers. Cold meats are of the highest quality, with a grand
tradition of curing and hanging meat in the ideal conditions and
temperatures afforded by the caves.
Local sweets and deserts are delicious, with specialities
such as "borrachuelos" (a kind of rum baba) at
Easter.
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