Montillan cuisine - Miscelanea
Favorite thing: Don´t forget other dishes such as pork hands, white "gazpacho", grated oranges with codfish, kidney stew, "arrope" (etc.
Of course, everything to be accompanied by fresh Montilla wine!
As far as desserts are concerned, Manolito Aguilar is the place to visit, an old classic bakery in La Corredera (downtown). "Pastelón de hojaldre" (big millfeuilles cake with meringue), "alfajores" (almond Arab candy, very sweet) and "pestiños" (Easter sugared honey fritters).
Montillan cuisine - Salmorejo
Favorite thing: Salmorejo is somewhere between a sauce, a soupe and a cream. It's so easy, so refreshing and so tasty. Basic ingredients are ripe tomatoes, garlic, bread crumbs, green pepper and olive oil.
It used to be the lunch of the people working in the fields.
It's delicious to add on top Spanish ham ("jamón serrano"), grated boiled egg and olive oil. You can eat it dipping bread or with a spoon.
Probably one of the healthiest dishes ever.
Montillan cuisine - Stewed bull's tail
Favorite thing: This is probably the best known dish in Cordova province and in Montilla. The tail of the bull is stewed with species, bay leafs, onions and Montilla wine.
It is probably the most tender meat you will ever try and its flavor is awesome.
Usually, the bull's meat in Spain comes from those bulls killed in bullfights.