The exquisite gastronomy of the area is the fruit of the influence of the of the different cultures who settled in the province, namely Phenicians, Romans, Muslims, Jews and Christians.
Around the city of Granada, the feertile Vega provides the raw material for simple but tasty dishes such as habas con jamón (broad beans fried with cured ham), pipirranas (salad with diced green peppers, tomatoes, cucumbers and egg) or papas a lo pobre (potatoes half-fried and cooked in olive oil with onions and green peppers). Tortilla Sacromonte (Sacromonte omelette) is an exquisite delicacy of the city of Granada, but cold soups such as gazpacho andaluz (cold tomato soup) and ajo blanco (cols soup with almonds and garlic) must not be forgotten either.
Soups and stews
The cold winters in the interior of the province are accompanied by tasty stews made with vegetables, meat and aromatic herbs. It is difficult to choose among the Olla de San Antón (the typical stew of the festivity of San Antón), potaje de bacalao (cod stew), puchero de hinojos (fennel-flavoured stew), choto al ajillo (goat kid in garlic sauce), cordero segureño (local lamb), gachas (porridge), migas (fried breadcrumbs with sausages and other ingredients), conejo en escabeche (rabbit in a pickled sauce)...
The desserts of Granada are clearly of Moorish origin and have a Jewish and Christian influence. It is worth mentioning the cuajados moriscos (Moorish custard), roscos de Loja (a fried ringshaped pastry), soplillos de almendra (almond meringues) and pan de higo de la Alpujarra (delicacy made of figs and almonds), leche frita (cinnamon-flavoured delicacy made with eggs and milk), piononos de Santa Fe (cinnamon- flavoured cakes), tocinillos de cielo de Guadix (small cakes made of egg-yolk), torta real de Motril (a speciality of Motril) and the products made in the convents of Granada, such as jam and sugar-coated fruit among other delicacies.