This species of wild asparagus is most common in southern Europe, Spain, Italy and France. The type that escaped cultivation also occurs, particularly near centers of cultivation. Birds are responsible for dispersing the seeds. It is hard to tell exactly how asparagus migrated to northern Europe, but it is most likely to have been introduced by the Romans. Apparently it has been in cultivation for a surprisingly long time – even the ancient Egyptians were familiar with it, and many ancient herbal textbooks mention it as both, food and medicine.
Breaking news the Urban chefs in Spain.
The Urban chefs are proud to announce that they have started up a cookery school in Andalucia, in southern Spain.
The Mediterranean diet is in fashion. Basic products such as fresh vegetables and pulses, fruit, fish and virgin olive oil have made Andalusian cuisine a major attraction.
Andalusian cuisine centres on fresh, local ingredients, with fish dishes available in coastal provinces and the finest meat dishes inland. A huge variety of fruit is to be found throughout. Perhaps the only difference is the personal touch that each town and village gives to its typical dishes.
Andalusia’s gastronomy is a faithful reflection of its history, packed with aromas, flavours and colours . It is a highly varied cuisine and its traditional products make it different and delicious.
The gastronomy of Andalusia owes much to the Moorish cuisine of Al-Andalus. Its refinement came to transform many customs Gastronomy.
Visitors will find endless gastronomic delights on the coast of Malaga. Small fish (anchovies, red mullet, mackerel, squid and baby squid) served fried are the hallmark dish in a cuisine which is characterised by its simple presentation and its exquisite tastes. The prawns from the bay, the clams and the boiled or grilled Dublin Bay prawns all have a special flavour.
In the interior of the province you will find delicious cured meats and hearty fare: kid with garlic, fried kid, hare… There are countless recipes for gazpacho in Malaga: ajoblanco (with garlic and almonds), porra antequerana, gazpachuelo (with fish)… The locally-produced wines, made from raisins and muscatel grapes, and the Pedro Ximénez sweet wine are internationally renowned.
A whole universe of flavours to be enjoyed by visitors to this ancient land.
The Urban chefs appeared in nationwide BBC radio last night interviewed in spain by Mack forrest on the evening slot about cooking lobsters and how to pick the them.