Gastronomy

It could be said that the gastronomic culture of the Mediterranean has its three fundamental pillars in bread, wine and olive oil, although these three ingredients, which participate equally in the nutritional and nutritional aspects, do not have the same presence in the rite and gastronomic liturgy. Bread, without a doubt, is the one who summons the table, protected by the mystical connotations that Mediterranean cultures have given it through the centuries. Wine is what entertains, going so far as to say that it is the "intellectual part of food."

But the oil has a less visible task, we could say that it is more spiritual, although not for that reason less appreciable: Olive oil is, in any case, who keeps diners at the table, who ties them to gastronomic enjoyment, because He, and only him, is entrusted by gastronomy to be the integrator of all flavors. A good wine can partly remedy a bad meal, but a bad oil is capable of spoiling the best of delicacies. In short: A good olive oil sublimates all the ingredients of any stew.

In Jaén, which is above all a land of olive trees, but which also has its good wines and unbeatable breads, this function of a discreet but essential actor, who has given it to oil in the gastronomic scene, is reflected in a multitude of dishes whose preparation begins by putting olive oil to heat in a pan, as is the case with traditional fried dishes, whether they are meat, fish, vegetables or pastry dough, or culminating in other dishes as ours as the pipirranas. The production of the pipirranas ends with a generous drizzle of extra virgin olive oil, which exhales a characteristic, aromatic fruity flavor, reminding us of the fragrance of freshly cut herbs.

Traditional Recipes

The products of the market garden, the cereals and oil of the countryside, the lambs of the sierras, the wild meat derived from hunting, and above all, the "know-how" passed down from generation to generation since ancient times, make the traditional cuisine of Jaén a delight for the most demanding palates. The presence of different cultures throughout history has left its mark on Jaén's cuisine, to the extent that what we know today as traditional Jaén gastronomy incorporates a multitude of nuances typical of the invading cultures, especially the Muslims. 

The following recipe book is an example of this: