The months of April and May are the busiest months of the year for gastronomic festivals in the province of Malaga.
Malaga city itself is celebrating the Málaga Gastronomy Festival until 7 May with cookery films, very special dining experiences with top chefs, show cooking, a wine master class, cookery photography workshop and concerts. More information is on the web site www.malagastronomyfestival.com
Periana celebrated the Día del Aceite Verdial last week with tastings of the local extra virgin olive oil and La Cañete La Real held a day to sample the locally-reared turkey. This weekend even more foodie events are scheduled.
Canillas de Aceituno
Canillas de Aceituno is famous for its ‘morcilla canillera’ or black pudding and this Sunday, 30 April, is the day every year when homage is paid to this sausage with Día de la Morcilla.
Around 300 kilos of the grilled sausage, made with pig’s blood and onions, will be given out to visitors and residents to sample, along with a glass of beer or local wine. The gastronomical event starts at around noon in the Plaza de la Constitución.
The events of the Día de la Miel de Caña in Frigiliana this Sunday 30 April start at 10am and finish at around 3.30pm. ‘Miel de Caña’ (similar to black treacle) has been produced in this picturesque village for centuries and besides being able to try it used in various recipes in bars and restaurants of the locality, there will also be an opportunity to take a guided tour of the factory.
Villanueva de la Concepción
Also on Sunday, Villanueva de la Concepción will be holding its annual Día de la Haba, broad bean day, where, at about 2pm, they will be offering visitors a small dish of ‘porra’ (a thick cold soup, like a purée) made with broad beans and tastings of other dishes made with the vegetable.
The event is not only restricted to the bean, it will also be an opportunity to buy other traditional products and crafts from the area.
The town of Monda celebrates a very traditional gastronomical event this Sunday, 30 April, El Día de Sopa Mondeña. Sopa Mondeña (Monda soup) is made with a very special ingredient, the ‘tomate de culo’ a variety of tomato that is dried and put in the soup to add a distinctive flavour.
During the day, local families will be making their own version of the soup while the town hall will be making an enormous quantity to be shared out between the residents and visitors to the event.
On 7 May is Día del Níspero in Sayalonga. A níspero is a type of medlar or loquat. It is traditionally used to make jams and liqueurs but is equally as nice eaten fresh. Sayalonga is one of the few places in Andalucía where the loquat is grown commercially. It is celebrated with tastings washed down with local wine, live music and dancing.
Sierra de Yeguas
Asparagus day in Sierra de Yeguas has become hugely popular and draws thousands of asparagus enthusiasts to the town. This year, the Feria del Espárrago y de la Agricultura Ecológica (Asparagus and ecological agriculture day), will be held on Sunday. There will be plenty of opportunities to taste and buy the locally-grown asparagus and other ecologically-grown produce.
Seafood lovers should not miss this gastronomic opportunity at the marina in Benalmádena. The Feria del Marisco is on at the moment and will continue until Monday.
Around 500 square metres of marquees will house the event at which around seven tonnes of seafood and 5,000 litres of beer will be consumed over the four days.
Prices are kept low as in previous years so that everyone can try the products on offer which include mussels, razor shells, prawns and clams. Octopus and a range of seafood rice dishes are also available.
Snails cooked in their own juices are a speciality of the town of Riogordo and on 28 May the local dish is celebrated with a gastronomical festival in its honour.
The orange is an extremely versatile fruit, used in both sweet and savoury dishes. Coín has extensive orange groves and every May (this year on the 21st) holds the Fiesta de la Naranja. At the event there will be examples to taste of the various traditional dishes made with oranges as well as freshly squeezed orange juice.
‘El galipuche’ is a local dish found only in Guaro. It is a thin soup, thickened with flour, containing very basic ingredients such as wild asparagus and potato. It is honoured at the annual Festival de Gastronomia which is held on 1 May this year. Other local dishes to try are the ‘conejo con almendra’ (rabbit with almonds) and ‘caldereta del chivo’ (goat stew).