The Scintillating Flavors of Seville
In Andalucia, there is a warm light over the ochre-colored fields. It’s a perfect environment for olive trees, grapevines, scrubby oaks and acorn forests. Here, we come to understand the importance of the table and the quality of ingredients that grace the plate, drawing from the richness of local ingredients that we have swooned over for generations: Jamon Iberico, the great sherry wines, brandy and vinegar from the region of Jerez, the Sierra of Huelva where the world´s finest ham is produced from Iberian pigs, tapas, spicy olive oils, fresh seafood … and more.
Seville’s particular style lies not in the grandeur of its buildings or squares, but in the demeanor and the constant display and quest for alegria from its residents. There are more gathering places to imbibe than you can count, easy on the eyes and welcoming. We will get a taste of it all, along with the dramatic history of Seville, Flamenco and the surrounding countryside. During this week we will experience southern Spain and Portugal in warm Andalucian style, guided in particular by our host Anthony Reid Mora-Figueroa, with his endless joie de vivre. A complete dovetail of like-minded values in food and culture.
For our April 2018 departure, we have created some special additions to our itinerary and we will venture to the Algarve region in Southern Portugal for a couple of days of culinary explorations by the sea. In addition, we will take part of the historical almadraba in Zahara de los Atunes. The almadraba method of tuna fishing dates back to the Phoenicians and is a unique opportunity to understand the culture surrounding a disappearing way of life for fishing towns. Please contact us for a detailed itinerary as these additions are not reflected in the sample itinerary.