logic urges: it’s time for a gastronomic getaway near Seville All of them are just an hour away (or less) and promise touches of creativity experiences that serve as an excuse to get away from the hustle and bustle They are not a mirage, this selection of restaurants appeal to pause they are places of pilgrimage at the discretion of those who cook their food gastronomic moments that you will not forget Weighing the gastronomic and viticultural weight of Jerez results in a continuous need to return which roots the viands of the day laborers and the terroir of the house with the heritage of French techniques Seasons that sublimate the goodness of this land From the flavor that communicates the technique of criaderas and soleras to its butter to its very high greased duck Two profuse tasting menus of the diner’s choice constitute this enlivening stroll for the palate one of the best restaurants you can try so close to Seville that you will reach your table in the blink of an eye Chef Leonardo Ramos runs the kitchen of Cal Viva a restaurant in Morón de la Frontera that has been enlivening the local gastronomic scene since 2018 With an eye on the cuisine of proximity and the flavors of always he harmonizes the manduca with a compendious reference of wines and chapters relating to the green universe fish and meats without renouncing some spoon dishes the place is very spacious and surrounded by greenery and proximity Lieva is the return of chef Javi Abascal to the origins It is also the launch of a project that drinks from his predilection as a chef: the goodness of the pasture You have to take the Ruta de la Plata road and go to Fuenteheridos to find this imposing farm where you can taste the flavors of the mountains Abascal’s soul is not fragmented; in Lieva, as in Lalola he once again uses the Iberian pig as the thread of this kind of retreat some marine options and desserts to culminate a tribute far from the urban limits The duo made by Túe García and Carolina Jurado is almost perfect What we can confirm is that 12 tapas is a must stop one of the best value for money restaurants in Seville How easy it is to be enveloped by the dishes of this restaurant in Castilleja de la Cuesta one of the most adjusted of the Andalusian scene whose name anticipates what it is: a toast topped with a foie lingote with shavings of palo cortao That is what you can expect from 12 tapas: stimulating bites and an easy-going and friendly service Chef José Luis Pastrana ventures with Eterno a promising bet in San José de la Rinconada The flavors of his land are incorporated in each dish of the menu or in the tasting menu (condensed into 8 passes and elaborations of the chef’s choice with market products). A great selection of Andalusian products supply this pantry that the diner will savor in slow-cooked stews and bread for dipping. Eterno condenses the spirit of the eating houses, the purity of the product and an interior design that conveys simplicity, whitewashing and the textures of the home. For Pastrana, “eternal” evokes the memories of his mother’s house and it is that pinch that he transfers to his exciting recipe book. A bollito preñado de yema de huevo, fritá de tomate y gamba blanca; judiones con langostinos or arroz a la piedra are among the gastronomic promises of this recently opened restaurant. View this post on Instagram Juan Carlos Ochando has marked Los Rosales on the gastronomic map in the vicinity of Seville After a long journey through some of the most notable culinary houses in the country he devoted himself to the noble task of elevating his land by opening this restaurant The menu offers sophisticated dishes that do not fail to connect with the roots respectively) that condense the spirit of Ochando 📍 Avenida Sevilla, 78 (Los Rosales, Seville). View this post on Instagram Haute cuisine but without fuss Besana tapas is that stop between fine dining and traditional tapas In other words: a donut but a carrillá donut waffles that serve as bravas or a lamb pionono This refined little bar is located in the heart of Utrera and is well worth one (or several) visits The proposal is solid and the public flocking to the street lost child give good account of it The 12 tapas phenomenon expands its gastronomic repertoire in Bárbara (Castilleja de la Cuesta). A barecito in the Hotel Hacienda Santa Barbara where succulent breakfasts and tapas to share parade In the same line that in its forged first-born here a second reading is made to the traditional dishes giving them an added value and reasonableness as far as their prices are concerned Description of project by Sol89Gemma and Álvaro decide to make their first home after decades of living in Belgium with the memory of their life in Catalonia and Asturias always present looking for the life of a southern village where they can meet up with a mutual friend.They bought a plot of land measuring 5x30 meters with a single façade facing almost north on the main street the result of the agricultural plots that allowed the coexistence of the house with some buildings for the storage of farm implements or corrals with just a couple of bedrooms and a few special features such as a room where they can both enjoy a sauna and where they can have a small outdoor kitchen They expect visits from friends and family from time to time whom they would like to welcome they also carry with them memories of having lived in intense places whose experience they would like to recover: a well and a tree the southern light.The proportions of the site and the agricultural memory of these plots suggest generating space by repeating equidistant frames which define bays that are built on one or two floors or are hollowed out to generate courtyards providing a continuous space that gradually shades its environmental and functional characteristics with a first reception courtyard that qualifies the relations with the street then three centrelines that house the dwelling one more centrelines of which only the structure remains to formalize a shaded porch in the manner of a canopy two bays that constitute the courtyard to the south (more like a "hortus conclusus") and the last volume that finishes off the site as a pavilion where to paint and cook with friends a continuation of the garden where the well and the tree that lived in Gemma's memory take shape as a persimmon tree and a small pool whose emptying provides the water for irrigation.The metallic construction of this structure and the almagra color typical of the first paints that once protected the steel rhythms the space and form a continuous reference The standard portico recesses the supports concerning the party walls to avoid conflicts with the neighboring houses with load-bearing walls and the resulting space between this structural line and the longitudinal boundaries is occupied with the equipment creating two unequal lateral bands that redefine the limits of the dwelling By opening up the house at the ends to two courtyards to the north and south a series of ventilators installed in each bay and a natural ventilation chimney situated on the side of the middle bay a cross breeze is provided in all the rooms which together with the protection of the south elevation with the canopy that will soon be covered with bignonias alleviates the southern heat.    The house appears on the street as a massive an imitation of the first constructions of Castilleja that have been gradually lost replaced by colors and materials typical of the more commercial and immediate construction industry and the shutter of the door from which to glimpse the courtyard-entranceway establish a syntax that refers to elements of popular architecture that facilitate the encounter between the private and the public and help to build the street Sol89 Technical architect.- Cristóbal Galocha.Architecture students.- Javier Valenzuela Structure.- Duarte y Asociados.Installations.- Miguel Sibón Fernando Alda Archive HOUSING with the com­pany seek­ing EU recog­ni­tion as a tra­di­tional spe­cialty The tor­tas are made accord­ing to a tra­di­tional recipe from the early 1900s and are sold in var­i­ous coun­tries with 20% of the com­pa­ny’s pro­duc­tion being exported abroad Extra vir­gin olive oil is the only preser­v­a­tive in — and forms a quar­ter of — Spain’s widely exported pas­try Torta de Aceite de Castilleja de la Cuesta.These olive oil tor­tas — some call them bis­cuits sweet flat­breads or wafers — have gone from a home-made pas­try eaten in Seville at Easter to sales of about 130 mil­lion units a year and across five con­ti­nents by the Ines Rosales com­pany alone There are now var­i­ous ver­sions on the mar­ket but the story goes that the tra­di­tional ones made by Ines Rosales derive from the woman of the same name who in the vil­lage of Castilleja de la Cuesta in the early 1900s took an old fam­ily recipe and started sell­ing the tor­tas at a train sta­tion and major cross­roads The recipe is said to remain much the same and — apart from being 27.7 per­centex­tra vir­gin olive oil — the ingre­di­ents include flour a 180g (6.3oz) packet of six sells in Spanish depart­ment store El Corte Inglés for €1.40 € ($1.80) and accord­ing to Ines Rosales export man­ager Antonio Boza £2.99 in England and €2.50-€3.00 in Germany and France An appli­ca­tion is cur­rently before the European Commission to list ​‘Tortas de Aceite de Castilleja de la Cuesta’ as one of Europe’s ​“tra­di­tional spe­cial­i­ties guar­an­teed” (TSG) prod­ucts part of a scheme to pro­mote and pro­tect the names of qual­ity agri­cul­tural prod­ucts Ines Rosales export man­ager Antonio Boza spoke to Olive Oil Times about the­ex­tra vir­gin olive oil used in the prod­uct and why the TSG recog­ni­tion is sought What kind ofex­tra vir­gin olive oil do you use in the tor­tas The most impor­tant thing is to main­tain con­sis­tency in the qual­i­ties of the prod­uct over time Because we seek a bal­ance between prod­uct sta­bil­ity and the fla­vor expected by our con­sumers we use a mix of olive oil vari­eties to achieve that Ourextra vir­gin olive oil must be fairly mild-tast­ing and have con­sid­er­able oxida­tive sta­bil­ity as it is the only preser­v­a­tive in our tor­tas and forms nearly a quar­ter of the final prod­uct Each mas­ter miller knows which of their EVOOs would meet our needs and often olive oil mills have to find sev­eral vari­eties in order to meet our spec­i­fi­ca­tions Every 20 days we repeat the pur­chase process and each batch is sub­mit­ted to a pro­to­col includ­ing send­ing of a sam­ple and other ver­i­fi­ca­tion that stan­dards are met includ­ing our require­ment that the oil not be spicy or bit­ter You have to ana­lyze every tan­kload because you can’t assume that a sting in the throat or bright green color guar­an­tees qual­ity Their tra­di­tional con­sump­tion in Spain was with cof­fee or tea for break­fast or with a dessert such as crema cata­lana But inter­est­ingly our export mar­kets are teach­ing us new ways of using them They are much more ver­sa­tile than we had real­ized Some peo­ple now com­bine the sweet tor­tas with ice cream or yogurt or with a for­ti­fied wine for dessert or as the base for canapés with cheeses and mar­malades The savory ones are used as an accom­pa­ni­ment to cheeses Why did the Ines Rosales com­pany apply to reg­is­ter​‘Tortas de Aceite de Castilleja de la Cuesta’ as a tra­di­tional spe­cialty in Europe We see it as recog­ni­tion of the unique qual­ity and ori­gin of a prod­uct that this com­pany pio­neered and is the lead­ing rep­re­sen­ta­tive of nation­ally and inter­na­tion­ally It’s also an asset for mar­ket­ing and pro­vides recog­ni­tion for com­pa­nies that make prod­ucts accord­ing to tra­di­tional dif­fer­en­ti­at­ing us from those mak­ing a lower qual­ity prod­uct that does not meet the EU stan­dards There’s a big vari­ety of prod­ucts under the umbrella of ​‘Torta de Aceite’ that are all very dif­fer­ent and this makes it hard for con­sumers to dis­tin­guish between them espe­cially when bought out­side their area of ori­gin Castilleja de la Cuesta is the orig­i­nal vil­lage which used a dis­tinct pro­duc­tion method and fur­ther­more its tor­tas de aceite are the ones that have had the biggest global reach It will be another mark of dif­fer­en­ti­a­tion for us and there­fore help in mar­ket­ing and no doubt we’ll be the first to hold that dis­tinc­tion the dis­tinc­tion might encour­age them to do so by cer­ti­fy­ing the authen­tic­ity of its ori­gin tra­di­tional pro­duc­tion method and use of nat­ural ingre­di­ents A scan of the inter­net sug­gests tourists often buy these tor­tas in Spain then try to track them down again in their home coun­try We export 20 per­cent of our pro­duc­tion and our main export mar­ket is the USA but we have a pres­ence on five con­ti­nents thanks to exports to Canada More articles on:  , , Trials and Triumphs of Organic Farming in Andalusia The fifth-generation family behind Luque Ecológico believes organic farming produces flavorful extra virgin olive oil protects the environment and mitigates the impacts of drought Researchers Transform Olive Grove Waste Into Bioplastic Turning olive tree leaves and branches into biopolymers would provide environmental economic and social benefits to olive farmers Olive Sector Key to Andalusian Circular Economy Plan A new five-year plan from the Andalusian government sets ambitious goals for transforming the world's largest olive oil-producing region into a circular bioeconomy Andalusian Officials Withdraw Sea of Olives Candidacy for UNESCO Recognition The move came after 8,500 olive growers signed a petition protesting the candidacy some are hopeful the decision will be overturned Officials in Spain Optimistic Ahead of Harvest as Prices Remain Elevated Spain is expected to produce between 1.4 and 1.5 million tons of olive oil in the 2024/25 crop year after a wet winter and mild spring favored a bumper crop New Cake Mixes Challenge Conventional Baking Wisdom Estelle Sohne launched Flour & Olive to help everyday bakers replace butter with extra virgin olive oil in a range of cake recipes Greeks Celebrate Christmas with Traditional Olive Oil-Based Cookies The season’s fresh olive oil and simple ingredients are used to make melomakarona and kourabiedes Spanish Olive Oil Prices Fall as Production Recovers already at 1.38 million metric tons and rising has resulted in olive oil prices plummeting to levels not seen since mid-2022 her father Eduardo was a flamenco dancer from Castilleja de la Cuesta in Seville province It was through his dance tutelage that Hayworth launched her glittering career Hayworth was born on 17 October 1918 in New York to Eduardo Cansino Reina and Volga Hayworth She came from a family immersed in dance - her grandfather ran a famous dance school in Madrid and was a dance instructor at the Royal Opera House Eduardo moved the family to California and Rita's hair was dyed from brown to black to give her a more 'Latin' appearance she had a series of small roles in Hollywood films she was offered a seven-year contract by the head of Columbia Pictures he thought her name and appearance were "too Spanish" she underwent electrolysis to raise her hairline and her hair was dyed dark red she adopted her mother's maiden name as it was believed emphasising the Anglocentric part of her identity would broaden her appeal Hayworth became the main pin-up girl for American soldiers and later one of the top Hollywood stars of the postwar era her fame did not bring her happiness and she went through five unsuccessful marriages suggested her struggles were triggered by the physical and sexual abuse she suffered at the hands of her father growing up On a trip to her father's hometown to visit her grandfather and other relatives in 1950 she astounded onlookers with the ease with which she danced flamenco She also attended a bullfight in Seville during the same visit and made several other trips to Spain in her lifetime Comentar es una ventaja exclusiva para registrados Telepizza will be ahead of the Pizza Day giving away this Thursday 400 slices in some of its stores in Seville Telepizza will celebrate Pizza Day which will take place worldwide next Sunday giving away 400 slices in each of its stores participating in the promotion 400 establishments throughout Spain will participate giving away portions equivalent to 50 family pizzas during their usual opening hours Not all the establishments are part of this initiative so we detail below the stores in Seville where you can enjoy this promotion Remember that the delivery is limited to one slice of pizza per person Seville stores participating in the promotion: