Gastronomy of a place is one of the aspects which shape and definate a culturein a more interesting way. It can be said that it is possible "to read" in the typical dishes of a community its relationship with its past and its history, its environment and with other contemporary societies.
TRADITIONAL AND NUTRITIVE FOOD


People 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.

"PIPIRRANA"


TYPICAL "HORNAZO "

LOMO DE ORZA

COCIDO MAREAO OR MOROCOCO


GACHAS