The Discovery of America and the Gastronomic Heritage
Sevilla
The Guadalquivir river –the ancient Betis– flows between the foothills of the Sierra Morena to the north and the Sierra Sur mountains in the south, irrigating a rich and fertile valley. In its lower course, 70 kilometres from the sea, is the ancient city of Seville, the capital of the Autonomous Region of Andalusia and of the largest and most densely populated province in Andalusia. The towns and cities on the shores of the river are living testimony to its historic and cultural past. Seville, the emblematic city of universal renown, has been Arab, Jewish and Roman, and its river and its river port have served as a privileged destination for trade with the West Indies. Its art and folklore make this an exceptional tourist destination.
The origin of the city of Seville dates from around the first millennium BC, coinciding with its settlement by the Phoenicians and the Tartessians. Its location at the confluence of river and land routes favoured the rapid economic growth of the valley and the surrounding lands. The settlement of Julia Romula Hispalis, founded by Julius Caesar, was the hub of spectacular commercial activity. Major settlements were established throughout the territory, whose buildings and monuments can still be seen in the present day. The Arabs left an indelible mark both on the culture and the monuments of these lands. In the 16th century, Seville experienced its period of maximum splendour. The port of Seville received goods from all over Europe, as well as precious metals from the New World, which contributed to the development of western Europe. The Enlightenment saw a revival of trade, agriculture and industry. The Universal Exhibition of 1992 promoted and enhanced even more the reputation of Seville.
The province of Seville is a mosaic of cultures whose roots are buried in the remote past. The great river basin of the Guadalquivir, the Sierra Morena mountains and the marshes of the Doñana Nature Reserve offer visitors a scenic map of extensive wetlands, and a sanctuary for a variety of birdlife; you can explore mountain paths among lush Mediterranean vegetation, contemplate the fighting bulls grazing in pastures dotted with ancient holm oaks, or lose yourself in gently sloping lands with inviting villages and monumental cities which are living testimony to a historic past of unparalleled splendour.
It is the capital of Andalusia, and the largest province in the Autonomous Region. It borders the provinces of Malaga and Cadiz to the south, Huelva to the west, Badajoz to the north, and Cordoba to the east. The capital city is Seville.
It is characterized by the abundance of culinary resources in its environment, either in: olive groves, vineyards, orange groves, almond groves. But also livestock that graze in the Andalusian pastures. As the city of Seville is the capital, it benefits from all the famous specialties of the Andalusian provinces, as well as culinary preparations: fried, marinated, salted, cooked, etc. Andalusian dishes and forms of cuisine are in some way expressed in Sevillian cuisine. Place of passage of European travelers in the seventeenth and eighteenth centuries who left chronicles of their customs.
Sevillian cuisine is, like other Andalusian cuisines, historically highly influenced by its Andalusian roots. Many of the preparations are related to festive celebrations such as pilgrimages and fairs: an example is the April fair. One of the most important milestones in the gastronomy of the city of Seville has been the emergence of tourism in Spain in the sixties. Dishes and preparations from other Andalusian regions are frequent. Preparations named "a la flamenca", "a la gitanilla", "a la trianera", "a la Macarena" (eggs a la macarena), etc. have their origin in the province of Seville. Although also "a la sevillana", at the same time there is also the "cocido a la sevillana" (in which the meat is served fried with scrambled eggs), the Sevillian salad, the veal a la sevillana (shredded beef with olives and white wine).
The pig is raised for slaughter in almost all the municipalities of the province. Some sausages are famous, however the most characteristic preparation of the province is the “menudo gitano” (seasoned on a fixed day of the week and very similar to the Andalusian tripe). Lamb farming has produced some Sevillian dishes similar to those found in other Spanish regions, such as lamb stew.
Among the dishes made with eggs are flamenco eggs, a very popular dish that frequently appears on numerous menus in catering establishments. Other dishes are the eggs a la Macarena (poached eggs in puff pastry baskets), the potatoes a heap with fried egg, the Andalusian omelettes (potato omelettes).
The quality of Sevillian legumes and vegetables is recognized. One of the star preparations of Sevillian cuisine is called: Andalusian Gazpacho, emblem of tourism. Various salads, such as the Seville salad, are very popular. The olive production in some areas is noteworthy, for this reason the production of olive oil is important. This production makes olives a common tapa.
The towns of Cazalla de la Sierra and Constantina are famous for the production of spirits, in the first case it has a regional denomination and is called cazalla.
The personality of the confectionery of Seville is recognized. In the city of Seville itself (near the Puerta de Triana) there is one of the oldest ovens in Spain: Horno San Buenaventura dating from 1385 (known at the time as Horno and Mesón de los Caballeros). In these ovens, in the past, oil cakes, polvorones (especially those from Estepa), cortadillos stuffed with citron (angel hair), piñonates, wine rolls, and alfajores were prepared. The yemas of San Leandro (in honor of San Leandro and made by the nuns of the Convent of San Leandro, the mostachones of Utrera, the poleás (a kind of sweet porridge) and the oil cakes "Inés Rosales" are fully Sevillian.
History, culture and crafts. Taste and flavour: all the sunshine trapped in our oil and our wine. Life and landscape in a diverse and monumental province. Fortresses, churches and cortijos (farmhouses). Rites and myths, popular festivals that will move you. A deep-rooted culture that the Sevillians feel and live with intensity. Courteous and brave Seville. Let yourself be conquered by it.
Town to town: there is a Seville for everyone. On foot, by bike, on horseback or by car, we propose an activity for you to enjoy less than an hour from Seville. There are tours for all tastes lasting a morning, a day or a whole weekend. Spend the day or the weekend enjoying the tours of the province of Seville. Learn about our history, heritage and culture: the Tour of the Chapels and Churches of the Sierra Norte, the Camino de Santiago in the province of Seville, the Silver Trail, the Roman Betic Legacy, the Seville of the Bandits, the Baroque, the Cervantine Tour, the Tour of the Knights of the Order of Malta, the Tour of the Monumental Towns of the Province, the Castle Tour, the beginning of the Washington Irving Tour, the Flamenco Tour, the Tour of the Film Sets and many more. If you are interested in nature, visit the Greenways of the province or the Water Trail, and if you want to know about our cuisine, join the Olive and Oil Tour, the Rice Tour, the Iberian Trail, the Aljarafe wine Tour, and many more.