As the result of a centuries long Arab presence, Malága's confectionery has a noticeable Al-Andalus influence. A clear example of this is the use of almonds and honey in the majority of traditional pastries.
Pestiños, roscos de vino, borrachuelos, tortas de aceite, alfajores and buñuelos, are all worthy of a mention. They are typically eaten as part of one or other of the traditional local festivals, but can equally be enjoyed all year round.
The famous yemas del Tajo, a typical sweet dish from Ronda and the popular bienmesabe dessert from Antequera, which is prepared by a closed order of nuns, have travelled beyond the boundaries of the province, being both well known and in demand outside Málaga.
Without doubt, a paradise for any visitor with a sweet tooth!
