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Gastronomy

Gastronomy of Albacete – Find out about the typical dishes of Albacete:

La Mancha is the mother of Castilian cuisine , in fact, of Spanish cuisine. The gastronomy of Albacete is, in itself, one of the richest and most diverse. Our years of experience in cooking have created an endless list of dishes typical of Albacete for the visitor to enjoy. Added to this is the dedication of experienced professionals and the friendly attention of our people.

Gastronomía en Albacete

In Albacete tourism and gastronomy are closely united as each traveller or tourist must eat and when he tastes the cuisine of Albacete he repeats over and over again because the food in Albacete is not just good, it is wonderful. Both in the capital and in the province, we can find the perfect combination of traditional cooking and the new tendencies of innovative cooking, led by young professionals who have transformed gastronomic culture into the standard bearer of the touristic offer in Albacete.

However, if the meticulous cooking deserves a chapter, so do the quality and naturalness of the food which is served on the tables.

those who visit Albacete will be pleasantly surprised on tasting gazpacho manchego with game meats, migas ruleras (bread crumbs with pork, garlic, chorizo and olive oil), gachas de pastor (with fresh streaky bacon and grass pea or maize flour), the practical pisto manchego(fried mixed vegetables in tomato sauce) and a refreshing "mojete" (tomato, red pepper, tuna, egg, olives, vinegar and olive oil)in summer, an asadillo with tomato and red peppers, succulent beans with partridge , the very popular "atascaburras"(made from egg, oil and cod which was usually cooked when the snow came,), or the very tasty "ajo de mataero", which was central to the table on the day pigs were slaughtered. It is a mixture of bread with the crumbs removed, garlic, spices, pork liver and pine kernels. We can also enjoy delicious trout especially in the mountain range or rice with rabbit and snails . We must taste chorizos, black pudding and marinated pork loin and ribs.

The olla is another of the most essential and important stews in our land, especially in the sheep grazing areas and in the mountain range as most soups were made with the broth of the olla. Another fundamental dish is Manchego lamb well roasted with garlic or fried. All these dishes must be accompanied by one of the best quality wines of the region, which delight all those who try them. Special mention must be made of the Manchego cheeses fresh, semi-cured and cured, cheese in oil, fried or more recently cheese with the aroma of thyme.

every good meal requires a good dessert. Reccomendable are flowers and flakes , this pretty flower is made from flour, eggs, sunflower oil, sugar, dry anisette, honey and rosemary. Before being served, they are sprayed with honey (thus the famous saying that whe everything is going well "it goes like honey on flakes "). The Delicias de Albacete, as they are populary known, are a a variety of flakes, sweet bread, figs in fennel syrup, nuts, fried milk , the "Miguelitos" de La Roda (flakes, cream and icing sugar), suspiros (egg, sugar, almond and lemon), rolletes de sartén (sugar, oil, milk, switched egg white, egg yolk and lemon), bollos de mosto (grape juice, egg, sugar, lemon, yeast and flour), los hornazos (baked bread, egg, sardine and peppers), Delicias de Almansa (cakes made from egg yolk), Borrachos de Minaya, etc.

The cuerva or zurra, is a pleasent refreshing drink, typical of our province. In the past, it was a must at parties, weddings and christenings and other occasions, such as pilgrimages or when the farming work finished. The Paloma was was consumed on summer nights at neighbourhood meetings. There are also muscatel sweets, fortified wines and orujo or pomace brandy with different flavours .