Ruta de la Plata

Carmona offers a gastronomy based on the typical popular cuisine, inheritance of the Andalusian and Mudejar traditions. Time is taken to carefully prepare farm produce from the surrounding countryside, transforming it into succulent dishes of the most elaborate Andalusian cuisine.

It suffices to name but a few: escarolas con pimiento molido (escarole with ground peppers), alboronía (stew), papas en amarillo (potatoes in saffron-almond sauce), espárragos y tagarninas con majaoespinacas con garbanzos (spinach with chickpeas), pisto (vegetable hotpot), cocido con tagarninas (chickpea stew with golden thistle), guiso de menudo (tripe stew), and last, but not least, condiments and the different local varieties of seasoned olives.

In cakes and pastries, sweets of the Moorish tradition lead the way: bollos de aceite (fritters), torrijas (fried slices of milk-soaked bread, later steeped in Anisette), polvorones (small, very dry almond cakes), tortas de almendra (hard nougat sweet), etc.. These are especially prepared in the Convents of Santa Clara and the Conception. As far as desserts are concerned, try the arroz con leche (rice pudding), gachas (sweet pudding) and guiso de castañas con canela (stewed chestnuts with cinnamon). The speciality exclusive to Carmona is the torta inglesa, prepared with crisp puff pastry, sponge cake, candied shredded pumpkin and sweetened cinnamon.

Traditionally-made Los Hermanos Anisette is one of the few in Spain with a delicious, aromatic semi-sweet variety.

More information in: Festivals and Cultural Events