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Nororma

Traditional cuisine is one of the main attractions of North-Eastern Málaga, also known as Nororma. Rural landscapes peppered with archaeological sites, warm people and hearty food is what you are going to find in this region of Málaga Province.

On a regional food tour, you should first stop in Archidona. Boasting an interesting architectural heritage – Plaza Ochavada, Medieval Castle, Churches of La Victoria and Santa Ana –, this village has a lot to offer in...

Traditional cuisine is one of the main attractions of North-Eastern Málaga, also known as Nororma. Rural landscapes peppered with archaeological sites, warm people and hearty food is what you are going to find in this region of Málaga Province.

On a regional food tour, you should first stop in Archidona. Boasting an interesting architectural heritage – Plaza Ochavada, Medieval Castle, Churches of La Victoria and Santa Ana –, this village has a lot to offer in the culinary department too. The nuns at the Convent of the Minimes make mostachones, delicious sponge cakes which you will certainly want to try.

In Archidona there are lots of bars and restaurants to have a meal or a few tapas. Stews and casseroles including porra, cazuela moruna, porrilla caliente and guisillo de San José are always on the menu. The traditional bread is of course the mollete. For more contemporary trends in cuisine, head for the Convent of Santo Domingo, now housing a hotel and cooking school.

Pork products

The foods derived from pig slaughter play a key role in Nororma’s regional cuisine. Chorizo, black pudding and greaves with peasant bread will keep your belly happy. Try them in Villanueva de Tapia, Cuevas de San Marcos or Villanueva del Rosario.

The book of traditional recipes also includes game. Rabbit with garlic and partridge with rice can be eaten with side dishes like gazpachuelo, stew, ajoblanco or gazpacho. Olive oil is the heart and soul of most of these dishes.

Culinary traditions

In Villanueva del Trabuco you can take a look at the source of the river Guadalhorce, and you can also eat papandúas, or cod tortillas, also known as ‘papuecas’ or ‘parpuchas’ in other villages in Nororma. Order them with migas or potato stew.

To get your day to a good start, have a miller’s breakfast, with peasant bread and olive oil. At lunchtime, head for Cuevas Bajas, where you can eat gachas de mosto (porridge with grape juice) and drink resoli, a liqueur with sweet anise, coffee beans and local. The village’s star ingredient is zanahoria morá, or purple carrot, which is believed to be an aphrodisiac.

Last but not least, Nororma is famous for its homemade desserts: piñonate (a sweet with almonds and pine nuts), olive oil buns, pestiños (olive oil pastry), roscos de medio punto (half-baked doughnuts), embustes (buns), and many other delicacies for those with a sweet tooth.

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