Mediterranean cuisine is modelled around three crops - grapes, wheat and olives, together with their products, Wine, Flour and Olive Oil, and these are the cornerstones of history, tradition and culture in Andalusia.Wine is an essential part of this region, the lifestyle and the cheerfulness of the people, it is a socializing element that promotes personal relationships and conversation between countrymen in their meeting places, pubs, bars, wine bars and taverns, it plays an essential part in fiestas and it is the perfect accompaniment for the excellent Andalusian cuisine.

The wines of Andalusia are unique, the fruit of experience, imagination and popular wisdom. They have been throughout history and continue to be, essential at the best tables in the world, their quality and prestige are undeniable, with a whole range of incomparable types, flavours and nuances. 

The cheeses of Andalusia are small ethnographic treasures for you to sample, each bite is a little piece of the cuisine of Andalusia, with the aroma and flavour of the countryside, meadows, thyme, rosemary, toffee, cream and nuts, spices and sweets, some creamy, others preserved in olive oil.… They are the perfect complement for Ham and good Andalusian wine. The originality and excellence of Andalusia's unknown cheeses is directly due to the type of high-quality milk used, -most of it comes from endemic breeds of sheep and goats-, popular wisdom in each area transmitted from generation to generation, and traditional, craft production, all under strict sanitary controls. Tradition, imagination, creativity and innovation join together to ennoble the rich Cheese Heritage of Andalusia. There are six endemic breeds of Andalusian goats: Malaga, Blanca Andaluza, Florida, Murciano-Granadina, Negra Serrana and Payota, and two breeds of sheep: Segurea and Merina. They are perfectly adapted to the territory, their milk, produces cheeses of excellent quality with a strong personality.

Andalusia is the main region in Spain for the production of goat's milk , headed by the province of Málaga. The herders are distributed around the mountains and hillsides, where most of the 80 existing craft cheese dairies are located. Numerous activities are organised throughout the territory to display this fascinating world: visits to cheese dairies, workshops on traditional cheese making, tastings, and numerous events, including: Craft Cheese Market in Aracena (Huelva), Craft Cheese Fair in Teba (Malaga), Cheese Fair in Zuheros (Cordoba), Cheese Fair in Baena(Cordoba), Andalusian Craft Cheese Fair in Villaluenga del Rosario (Cadiz), Cheese Fair in Almeria, Traditional Cheese Exhibition in Alcala la Real Jaen ...

Andalusian Ham, Iberian and "serrano", is one of the star products of Spanish gastronomy. Andalusian ham is a delight to anyone who tries it, it is the most international, the most desirable, either as an accompaniment to or the highlight of the meal and it's mere presence is a delight for the most demanding palate. The quality of Andalusian hams is certified and accredited by the regulators for the three prestigious Designations of Origin existing in Andalusia and the strict controls imposed by other international bodies who feature this ham as a health food and recommend it for its properties and characteristics. A passionate world that begins in the diversity of Andalusian countryside, in the pastures, and which is subject to exhaustive controls throughout all the processes, from the selection and purity of the breed of pig, what it eats, its habitat and how it is raised to the production and preservation of the product, respecting tradition and reflected in the traceability and labelling that guarantees the quality of our ham. An unforgettable gastronomic experience, learn about each stage of the process, the different types of ham and the meaning of the different labels, discover the secrets of how it is carved and finally, the tasting, a delicious sensory pleasure, discovering its colour, tender texture, aroma, and unique flavour.

The Marismas del Guadalquivir, have a surface area of approximately 2,000 km² thanks to the marine and river deposits of the alluvium, form an immense coastal inlet. During the rainy season, these marshes are flooded due to their flat terrain, their proximity to sea-level and the impermeable nature of the material of their subsoil. Rice in Seville, the leading province in Spain for production of this cereal, is centred on the right bank of the Guadalquivir river, with an area of up to 36,654 hectares of crop and a harvest of more than 350,000 tonnes making over 40% of Spanish production. The entire route revolves around the lower basin of the Guadalquivir,  linking the two banks of the ”Big River” (Al-Wadi Al-Kabir, in its Arab etymology) so that visitors can follow the coastal towns of this rich area of Andalusia. Between Seville and the estuary, there is an extensive wetlands: Las Marismas del Guadalquivir, rice and water are our travelling companions of this area. This space, furthermore, is the essential habitat for spectacular birds, more than 275 species that, whether for nesting or wintering, also want to enjoy the possibilities that this area provides. This is why this area is located at a strategic location, half-way between Seville city and Doñana, with easy access on both banks by road. 

Andalusia is the meeting point of two continents, Africa and Europe, as well as the Atlantic Ocean and Mediterranean Sea. To the south, the waters of the Atlantic Ocean wash the shores of Huelva and Cadiz provinces, while the Mediterranean meets the coast in the provinces of Cadiz, Malaga, Granada and Almería. In the east, its frontiers are marked by the Mediterranean coast of Almería and the Levante area of eastern Spain. Covering 87,268 km^², Andalusia is Spain’s second largest Autonomous Region. The Andalusian coastline amazes with its extensive beaches of fine, golden sand, unspoiled coves, spectacular cliffs, marshlands, dunes, pine forests and beautiful marine depths.

The fish markets turn out to be the main nerve center of each fishing port, where a large number of buyers, fishermen and their workforce are concentrated. It is the establishment of increased port activity and one of the main landmarks of the ports. May is a special time along the entire Atlantic coast of Cadiz province. It's when the first tuna fish approach the coastline on their way to the Mediterranean Sea to lay their eggs. A real delicacy that has been caught in the same way since time immemorial: "almadraba" tuna traps. A traditional and spectacular fishing art. Man against tuna. A fight in which the fastest and most agile wins. In May and June, these towns hold authentic gastronomic festivals based on this product, coinciding with the “levantás” (catch) in the trap nets. The delicacy is served throughout the year in these towns, and this route is designed to let you discover not only its exquisite taste but also all the history and culture that surrounds Almadraba Tuna.

Discover fruit being picked, livestock being bred, the farms, farmhouses and estates, the greenhouses, bee-keeping, fish farms, traditional fishing. Learn how food products are transformed and preserved with respect for both the environment and tradition yet using the most advanced technology. Take different routes relating to each product. Visit the places where you can obtain and taste the treasures of each region: Fish and Seafood; Liqueurs, Sweets and Honey; Rice; Salted Products and Preserves, Beer; Fruit and Vegetables; Salt Pans and Estuaries. Take part in incredible culinary experiences and enjoy the intoxicating aromas and flavours of Andalusia.