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This is the fourth of my Spanish and English Parallel Texts with Spanish audio about Spanish city Cádiz.

In this episode we hear and read about the wonderful Cádiz gastronomy. The food and drink of Cádiz is of a very high standard due to Cádiz’s close proximity to fantastic countryside, coastline and rivers with an abundance of the best quality ingredients. In general, Andalucian gastronomy is great and Cádiz is one of the best places to sample it. The famous Jerez wines are produced in the vicinity and are always on hand to take your dining experience to the next level.

You will find below an mp3 to listen to along with two texts, one in Spanish and one in English. So far in this course of Spanish and English Parallel Texts looking at the major Spanish cities we have seen Barcelona, Madrid, Bilao, Sevilla, León, Oviedo, Zaragoza, Cáceres, Santiago de Compostella, Cuenca, Granada, Tarragona and Córdoba and all of the lessons are available completely FREE here on the website. Cádiz, like Sevilla, Granada and Córdoba, is located in the most southern Spanish province of Andalucía.

Spanish and English Parallel Texts: Spanish city Cádiz (Part 4) Gastronomía

Cádiz (Parte 4)

In Spanish:

Cádiz es el lugar perfecto para visitar si te gusta la buena comida elaborada con fantásticos ingredientes de la zona. Aquí puedes encontrar los mejores ingredientes, frutas, verduras, carnes, mariscos y pescados. Cádiz está situada entre el mar, las montañas y tierras de cultivo. El paisaje, la costa y los ríos proporcionan todo lo que cualquier amante de la comida podría desear. La cocina de Cádiz tiene numerosas y evidentes influencias, que dan claras indicaciones del fascinante pasado de Cádiz. Estas influencias incluyen la fenicia, la romana y la árabe.

El clásico pescado frito es algo que definitivamente se debe probar cuando se va a Andalucía. Algunos de los pescados más populares en Cádiz son el cazón, el atún, el rape, el pargo, la lubina y la sardina. También hay una gran variedad de mariscos y estos se utilizan en platos como la caldereta de marisco, la sopa de pescado con naranjas amargas, el pescado “a la teja” (cocinado en una teja), “Urta a la Roteña” (guiso de pescado hecho con tomate, cebolla y pimiento verde), el cazón en adobo, la tortilla de camarones y las anémonas.

Los vinos de Jerez de fama mundial se producen cerca de allí. El clima en esta zona es caluroso en primavera y otoño y seco en invierno y junto con la proximidad al mar da lugar a un proceso óptimo de maduración y al perfecto desarrollo de las vides. Los vinos de Jerez son Finos, Manzanillas, Amontillados, Olorosos, Palo Cortado, y Pedro Ximénez. El Brandy de Jerez es reconocido internacionalmente, y debe su éxito a su tradicionales y especiales técnicas de producción y envejecimiento. A partir del prensado de la uva hasta su momento de venta, el Brandy de Jerez presenta sus estrechos vínculos con la región. Está hecho con la destilación de “Airén” y vinos de “Palomino”, y es envejecido en barricas que han contenido previamente algún tipo de vino de Jerez.

In English:

Cádiz is the perfect place to visit if you love fine food produced from great local ingredients. Here you can find the best ingredients, fruit, vegetables, meat, shellfish and fish. Cádiz is perfectly located between sea, mountains and farmlands. The countryside, coastline and rivers provide everything any food lover could desire. Numerous influences are apparent in Cádiz cuisine and give clear indications of Cádiz´s fascinating past. These influences include Phoenician, Roman and Arab.

Classic fried fish is something that should definitely be tried when in Andalusia. Some of the most popular fish in Cádiz are dogfish, tuna, angler fish, snapper, sea-bass and sardines. There is also a huge variety of seafood and this is used in such dishes as seafood stew, fish soup with bitter oranges, fish “a la teja” (cooked on a roof tile), “Urta a la roteña” (fish stew made with tomatoes, onions and green pepper), marinated dogfish, shrimp omelette and anemones.

The world famous Jerez wines are produced nearby. The climate in this zone is warm in spring and autumn and dry in winter and alongside the close proximity to the sea it makes for an optimal maturing process and the perfect development of the vines. Jerez wines include “Finos”, “Manzanillas”, “Amontillados”, “Olorosos”, “Palo Cortado”, and “Pedro Ximénez”. The Brandy of Jerez is internationally renowned and owes its success to its traditional and special techniques of production and ageing. From the pressing of the grapes to its moment of sale, Brandy of Jerez shows its close links with the region. It is made from the distillation of “Airen” and “Palomino” wines, and is aged in casks which previously held some type of Jerez wine.

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