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This is the fourth in a series of five Spanish English Parallel Texts with Spanish audio about Spanish city Córdoba in southern Spain.

Here I am talking about the gastronomy of Córdoba (“La cocina cordobesa”); something that is typically Andalucian, with many clear influences from Córdoba’s years under Muslim reign between 716 and 1236. Córdoba is somewhere that gets extremely hot in spring and summer so cold soups such as Gazpacho are very popular and the meats from the local farmlands are of the highest quality. Córdoba is also one of the most famous olive oil producing regions of Spain and it is a great place to try some super-tasty and aromatic olive oils on your salads and breads.

Try your best to listen to my Spanish audio a few times first to see how much you understand and then after one of two listens you can check first the Spanish text and afterwards the English text. Don’t go straight for the easy option of listening and reading and especially try not to concentrate too heavily on the English translation.

Spanish English Parallel Texts: Córdoba Parte 4 Gastronomía

Cordoba (Parte 4)

In Spanish:

La cocina de Córdoba se basa en la alta calidad de sus productos locales. Las montañas, el valle de río Guadalquivir y las tierras de cultivo locales ofrecen un cordero, carne de cerdo, carne de vaca, carne de caza, cereales y legumbres fantásticos. Córdoba es una importante productora de aceite de oliva y se pueden encontrar aceites de oliva de la más alta calidad aquí. Se suelen utilizar en ensaladas, gazpachos (sopa de tomate y ajo fría), sobre pan y con numerosos platos fritos. Los aceites con la denominación de origen Baena y Priego de Córdoba son ideales para freír y tienen un sabor profundo y afrutado, un aroma maravilloso y son bajos en acidez. Aunque Córdoba no tiene costa recibe también diariamente los mejores pescados frescos.

En la cocina cordobesa se pueden apreciar siglos de dominación musulmana. Los platos típicos incluyen rabo de toro estofado, guisado de cordero, Flamenquines (que son tradicionales rollitos de carne fritos) y el cordero a la miel. Los jamones y embutidos locales también son excelentes y estos incluyen el jamón serrano del Valle de los Pedroches, el salami de Pozo Blanco y la morcilla de Fuente Ovejuna e Hinojosa. El gazpacho frío es algo muy andaluz y es perfectamente refrescante y nutritivo en un día caluroso de verano.

Hay una sopa al estilo del gazpacho llamada “Salmorejo” que es típica de Córdoba y se compone de tomate, pan, aceite, ajo y vinagre. Normalmente, los tomates se pelan y luego se hacen puré con el resto de los ingredientes. La sopa se sirve fría y adornada con jamón, huevos y, a veces, con conejo. Tiene un aspecto naranja rosado como el gazpacho, pero es mucho más gruesa, ya que contiene más pan.

In English:

Córdoba’s cuisine is based on the high quality of its local produce. The mountains, “Guadalquivir” river valley and local farmlands provide fantastic lamb, pork, beef, game meats, cereals and pulses. Córdoba is a major producer of olive oil and you can find olive oils of the very finest quality here. They are typically used in salads, “Gazpachos” (cold tomato and garlic soup), on bread and with numerous fried dishes. Oils with the designation of origin “Baena” and “Priego de Córdoba” are ideal for frying and have a deep and fruity flavour, a wonderful aroma and are low in acidity. Although Córdoba has no coastline it also receives daily stocks of the finest fresh fish.

Centuries of Muslim rule can be clearly seen in Córdoba’s cuisine. Typical local dishes include oxtail hotpot, lamb casserole, “Flamenquines” (traditional fried meat rolls) and honey lamb. The local hams and sausages are also excellent and these include “Valle de los Pedroches” cured ham, salami from “Pozo Blanco” and black pudding from “Fuente Ovejuna” and “Hinojosa”. Fresh gazpacho is something very Andalusian and is perfectly refreshing and nutritious on a hot summer’s day.

There is a gazpacho style soup called “Salmorejo” that is typical to Córdoba and consists of tomato, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with other ingredients. The soup is served cold and garnished with ham, eggs and sometimes rabbit. It has a pinky orange appearance like gazpacho, but is much thicker because it includes more bread.

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