Spanish table tennis witnessed a historic moment at Tarragona 2025 as Priego de Córdoba achieved a remarkable double victory securing both the Copa de la Reina Iberdrola and the Copa del Rey claimed the titles in a competition that further cemented their dominance at the national level The Copa de la Reina Iberdrola final was an intense marathon as Museo de la Almendra Francisco Morales edged out Universidad de Burgos – RM Terán 3-2 in a dramatic encounter securing both the opening and decisive victories the team from Priego de Córdoba captured their second Copa de la Reina Iberdrola overcoming last season’s runner-up finishes in the Copa Real Cajasur Priego TM successfully defended their 2024 championship securing their tenth title with a 3-1 victory over Leka Enea Irún in the final Diogo CARVALHO emerged as the standout player Hampus SÖDERLUND also contributed with a key victory further reinforcing the team’s legacy in Spanish table tennis underscore their consistent dominance over the years Museo de la Almendra Francisco Morales defeated UCAM Cartagena 3-1 while Universidad de Burgos – RM Terán secured their first-ever final appearance with a 3-1 win over Miró Ganxets Costa Daurada Real Cajasur Priego TM booked their spot in the final with a 3-0 win over Arteal TM while Leka Enea Irún advanced after a 3-1 victory against Santjosep.net – Sant Jordi The awards ceremony was attended by Mario SOLER Tarragona’s Sports Councillor; Estefanía SERRANO Territorial Sports Representative of the Generalitat; Miguel Ángel MACHADO solidifying its place as a powerhouse in Spanish table tennis at the 2025 Spanish Cup The European Table Tennis Union (ETTU) is the governing body of the sport of table tennis in Europe and is the only authority recognized for this purpose by the International Table Tennis Federation The ETTU deals with all matters relating to table tennis at a European level including the development and promotion of the sport in the territories controlled by its 58 member associations and the organization of continental table tennis competitions La Súbbetica is a district in the province of Cordoba that comprises 14 pretty towns and villages set in beautiful countryside cut through by the rivers Guadajoz and Genil offering activities from gentle hiking to thrilling rafting and also attracts visitors looking for top quality local produce - especially extra virgin olive oil and wine - and fine dining is that the district is little-known among foreign visitors to Spain and even those who live on the Costa del Sol for some or all of the year SUR in English got together on Thursday this week with the Subbética authorities to try to fill that gap and bring the district its villages and its produts to the Costa del Sol Around 100 SUR in English readers accepted an invitation to Holiday World's Hotel Polynesia to find out more about this part of Cordoba province and sample what it has to offer The delegation that travelled down to the Costa included representatives of the Cordoba Diputación provincial council as well as from the Subbética Mancomunidad de Municipios and from several of the town halls in the area The municipalities included in the Subbética are Almedinilla Guests at the event were welcomed by the president of the Mancomunidad and the mayor of Priego de Córdoba "The Subbética is a place that is close but full of surprises It has everything that makes Andalucía special," he said It is very different from the Costa and so a cultural alternative We hope you leave with the desire to visit the Subbética," he added Among the authorities attending the event was Francisco Casas deputy mayor of Cabra and vice-president of the Mancomunidad the entity formed by mayors and councillors from all of the 14 towns and villages that offers joint services to the area "This is a fundamental showcase for us; we've come to the Costa to show the special charm and the products we have so that more people know about us and we can gain more visitors we have a lot to offer and our aim is to come here to show it off," said Casas at the start of the evening vice-president of the Cordoba Diputación provincial authority and president of the provincial economic development institute Iprodeco had also come to Benalmádena to support the initiative "The Subbética is very near the Costa del Sol," he pointed out "It is an attractive part of the province of Cordoba for many reasons: its heritage And of course you can see here the gastronomic attraction," he said pointing to the tables laid out with local products from different designations of origin Romero also referred to the environmental value of the area which is protected as a natural park (Parque Natural de las Sierras Subbéticas) and has also been classed as geopark by Unesco due to its great geological value It's an environmental gem for nature tourism along with the other Subbética representatives in Benalmádena on Thursday evening stressed the importance of attracting foreign visitors to this area just across the border from the province of Malaga and just an hour from the Costa del Sol And many of the foreigners in Benalmádena on Thursday who were able to get a taste of the area said they were determined to visit spends as much time as she can at her home in Benalmádena Pueblo but had never explored the rest of the Subbética "I'd love to be able to book on the coach trip," she said referring to the visits being organised at the event These coach trips will take place on 15 and 22 May, the first Nature and Heritage and the second, Patios and Wine. Click here for more information and to reserve a place here on holiday for three months from Canada but we'd certainly be interested in visiting Michael and Pamela Kelly from Ireland spend their winters in Los Boliches They had also been to Cordoba city but not to the Subbética area They said they were certainly keen to visit the area "especially if this is an example of the food there; the cheese is fabulous" Also among the delegation from Subbética were María Camacho president of the local tourist initiative centre Guests were able to enter a raffle for excursions in the area as well as sign up for the coach trips from the Costa del Sol in May The products that guests were able to sample at the event included: Fino wines from DO Montilla-Morales (Bodegas Mencianas) and anisette and liqueurs from Rute; cheeses from El Palancar (Carcabuey) La Celada (Iznájar) and Quesería de las Sierra Subbéticas (Zuheros); sausage and cold meats from Embutidos El Rubio (Almedinilla) and Chopped Crismona (Doña Mencia); crisps from Muñoz (Doña Mencia) and San Nicasio (Priego de Córdoba); breadsticks from Panadería Leiva (Benamejí); olives and pickles from Encurtidos Brigantes (Benamejí); a glass of 'salmorejo' from 4U Servicios Turísticos; and sweets from Jovianes (Iznájar) Pastelitos de la Reina (Fuente-Tójar); Delicias de Turrolate (Priego de Córdoba); and Sabor a España (Lucena) Comentar es una ventaja exclusiva para registrados Our tipsters revel in whitewashed villages Vibrant colours, vibrant dishes, AsturiasCarved into the rugged coast of Asturias, Cudillero is a picturesque fishing village that lit up our recent tour of the north. After driving along the coast from Gijón, we were instantly struck by its vibrant colours. We enjoyed the freshest of seafood at one of the quaint harbourside restaurants, and found the arroz con bogavante spectacular yet inexpensive We spent the rest of the day wandering through the village’s narrow winding streets and after its seemingly endless staircases to unveil a panoramic view of the harbour.Haldane knowledgeable hosts – with walks and bike rides from the door in beautiful countryside an expertly mixed G&T and a fabulous home-cooked dinner under the stars.Stephanie O’Brien Every week we ask our readers for recommendations from their travels. A selection of tips will be featured online and may appear in print. To enter the latest competition visit the readers' tips homepage We stayed in our friends’ finca (farmhouse) in Villanueva de la Vera set on a wooded hillside dotted with clearings where ancient olive trees are tended by elderly owners Itinerant shepherds still graze their flocks through the hills and rampaging packs of wild boar root through gardens and orchards at night embrace the risk of some refreshing rain and then discuss the weather with locals over breakfast of tomatoes toast and ham in the excellent cafe/shop Las Pepas (Avenue de la Vera a Unesco world heritage site with more than 45,000 date palm trees covering 144 hectares.Malcolm Matthew which offers an amazing set menu at reasonable prices.Josh while nearby Torla offers a range of good restaurants and guesthouses.Charlotte Jose Museo Ibáñez and Centro Perez Siquier Museum in Olula del Río Almería province (an hour’s drive north of Almería town) are two free art museums/galleries in Andalucía they house a magnificent collection of contemporary art and also historical photographs (Carlos Pérez Siquier is considered one of the pioneers of the photographic avant garde in Spain and one of the most influential creators of Spanish photography) of Spain over two buildings situated next to each other by the side of the road and they offered a very quiet relaxed visit Impossible to miss thanks to the large white sculpture of a woman’s head outside featured trips and local tips for your next break as well as the latest deals from Guardian Holidays Oviedo’s central location within Asturias and reliable trains and buses make it an excellent base for exploring the many fantastic coastal towns which proved perfectly positioned for mountains where the Río Tastavins flows over rocks forming a lovely Please use the comments below to share details of your own favourite spots in Spain Priego de Cordoba, Spain (CNN)The people of Andalusia, Spain's most populous region, are among the most gregarious in the world. There are a ridiculous number of bars and cafes per capita, and as the weather warms Andalusians begin the evening paseo wandering the narrow streets and watching the world go by over a beer and tapas 15 Oct, 2014 | 0 comments A lujazo of group and present everything I learned during those days of all of them with own appellations of origin The meeting, organized by Al - Salmorejo, in the person of round Estibaliz (who also developed the events We eat Málaga and We eat Córdoba) it consisted of two distinct phases although interrelated The first phase was developed in the beautiful city of Priego de Cordoba Centre of one of the designations of origin of oil that Andalusia has He accompanied us throughout our stay Rafael Rodríguez Ruiz responsible for the promotion and development of tourism in the town area Kindness and delivery to transmit us your passion for this land and its products Excellent oils of this denomination are mainly from the variety Picuda and Hojiblanca All of this could appreciate it in one of the most interesting events that we are witnessing during these days as it was the tasting directed by Paqui García González in the denomination of origin of oils of Priego and explained in this case throughout the process the path followed the olives until our table: tree washing and milling and mixing of olive to get the juice that precious liquid gold that is extra virgin olive oil Mills of la Subbética is a company with 35 hectares which mainly deal in the production of quinces and olive oil It is to enhance the product.More than 4,000 members and 8 cooperatives have (that more than 6,000 partners make up them at the same time) and last season were marketed more than 40,000 kg of oil We could not see the machines at full capacity to have not started yet the olive harvesting season for oil yes that we could see the entry of table olives the care process that they follow and their subsequent storage and packaging The Villa de Priego de Córdoba is located in the natural park of the Subbeticas Sierras boasts thousand and one places of interest The historic condensed into a few apples amazing places that you will leave open-mouthed of Baroque style with three ponds and classified as a national monument Dates from 1803 and it represented by two sculptures the struggle of a lion with a snake and the other Neptune and Amphitrite who rode on a carriage pulled by horses coming out of a clean do not just inciting bath in times of heat It is difficult to find so much beauty in such waters We continue our walk through the streets of the town the Barrio de la Villa a beautiful neighbourhood remains flowery thanks to the efforts of all the neighbors and I will tell you later with more detail because it is very much worth visiting calmly strolling a town where everything seems harmony we reach the recreation of Castilla or Huerta de las Infantas a garden up to the edge of the wall of the Adarve and from where you can enjoy spectacular views over the city The next morning was waiting for us a wonderful gift: a show cooking of José María González one of the best restaurants in Córdoba and which moved to Priego for the occasion José María prepared us Salmorejo almonds with beads of oil chopped Octopus with crumbs of EVOO and slices of radish and turnip juice of oxtail with gnocchi oil and dessert "olive tree on the road (made Orange custard dessert with EVOO and a sand biscuits with a chocolate trunk)." for all their charms and their good products a place to return and enjoy the good oil and good French fries San Nicasio By the way the restaurants where we ate and ate were: restaurant of the hotel Huerta de las Palomas Adarve balcony bar and restaurant of the river In all treated us very well and at all we went round to eat called rural hotel Huerta de las Palomas and is a monad The second phase of the meeting focused on that other gastronomic treasure that has the area Ibericode Acorn-fed ham was present since we arrived at Priego and although in reality the production focuses on Los Pedroches the first morning we find a surprise: in the living room of breakfast professional cutter of ham who entertained the breakfast cutting dish after dish Accompanied us throughout our stay cut ham in all stops for lunch A wonder that dragged on until we arrive at Villanueva de Córdoba There Clemente was part of the Group of cutters prepare hams of the competition the best ham from Los Pedroches (whose members our colleague was José Ferrer tasted eight different hams from the best producers belonging to the appellation of origin Los Pedroches the best ham of Acorn elected has been ham Jarote President of the Council for the regulator of denomination of origin protected the and which could prove part of what pig offers so I promise to return the coming year to fully enjoy what I lost this year in the fair of the Iberian ham de Bellota de Los Pedroches The restaurant where we had dinner is called Las Columnas and the hotel where we stayed full of surprises and experiences and two places to recommend and website in this browser for the next time I comment Ddocument.getElementById( "ak_js_1" ).setAttribute( "value" This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information After losing to Polish team KS GLOBAL PHARMA ORLICZ 1924 SUCHEDNIÓW in the Round of 16 of the Champions League Men PONTOISE-CERGY TT continued their journey in the Europe Cup Men Round of 16 REAL CLUB CAJASUR PRIEGO TENIS DE MESA secured a victory in the opening leg on home soil Carlos MACHADO defeated Tristan FLORE and Mehdi BOULOUSSA while Alejandro CALVO overcame Thomas LAROCHE Alberto LILLO suffered an injury at the very start of his opening game against Mehdi BOULOUSSA but the Spanish team still concluded the match victoriously “I am very happy that I am still able to play at the top level,” said MACHADO we are very pleased to have secured the win today even though we played without our ‘foreigners.’ I expect we will face much more difficulty in France After a narrow defeat in the golden match of the Champions League Men Round of 16 against Poland’s KS Dekorglass Działdowo Germany’s Postsportverein Mühlhausen 1951 e.V bounced back with an opening leg win in the Europe Cup Men Round of 16 Irvin BERTRAND secured a win over Fabio RAKOTOARIMANANA who later suffered another loss at the hands of Ovidiu IONESCU Romania’s IONESCU had earlier been defeated by Romain BRARD in the second match of the day Daniel HABESOHN completed the victory for Mühlhausen with a win over Amir Hossein HODAEI “After beating the Champions League winners Saarbrücken in the Bundesliga just two days ago we’re happy to have won the first leg against Lille There were some ups and downs during the match we need to stay focused on our upcoming league matches,” said HABESOH IONESCU added: “We are very happy with this win; it was a tough match which gave us a lot of confidence for today and there is still a second leg to be played We want to win it and secure our qualification for the next round.” who ended 2024 with a loss to reigning Champions League winners 1 began the new year with a strong start in the Europe Cup Youssef ABDEL-AZIZ gave the Austrian team an early lead but Czech player Pavel SIRUCEK turned the match around by defeating Zhenlong LIU Jiri VRABLIK followed up with a victory over Tobias TISCHBERGER and SIRUCEK sealed the win by overcoming Egypt’s ABDEL-AZIZ The next match will be played on February 14th SKST Havířov returns home with the advantage defeating Universidad de Burgos in the opening leg Cai SHUNHANG was the standout performer for the hosts the visitors struck back with a stronger team effort and Jan VALENTA—contributed to the victory REAL CLUB CAJASUR PRIEGO TENIS DE MESA – A.S PONTOISE-CERGY TT 3-1 LILLE METROPOLE T.T – Postsportverein Mühlhausen 1951 e.V UNIVERSIDAD DE BURGOS – TPF – SKST Havirov 2-3 as anyone who has ever heard of Fuengirola will tell you as anyone who has struggled to breach a wall of American tourists in a Seville bar will know stashed away between folds of mountain and safely out of motorway earshot where even domestic tourists are few and far between halfway between Cordoba and Granada: the Subbetica An unSpanish-sounding name that would work nicely for the codified rules of Subbuteo If it also sounds vaguely Latin-papal that’s because it relates to the Roman name Baetica It was the Romans who first planted the olive trees that now characterise the Subbetica garrisoned in their millions over slopes and fields in vast groves and back gardens and tiny roadside verges as expansive in Spain as it was diminutive in the Popeye cartoon The trees give the gradient-dense land the look of a bolt of dusty-green velour caught mid-billow gorges — makes mechanical harvesting tricky meaning much of the oil produced here is artisanal It also has all sorts of fun with your car radio flinging it haphazardly from station to station I find Flashdance mashes surprisingly well with flamenco Views of olive trees at Casa OleaWhen I arrive with my family at Casa Olea the music that really makes me catch my breath is the birdsong At this former farmhouse turned dreamy rural hotel it is full-throated It would take a better ornithologist than me to tell the calls apart but over pre-dinner drinks on the terrace another guest tells me she hears a nightingale It’s a magical spot by a saltwater stream where bee eaters arrive from Africa to nest in the banks and short-toed eagles soar overhead transformed the place from a crumbling ruin and now with fabulous food and impeccable local intel welcome a steady stream of peace-seekers: bird-spotters My eight-year-old son makes instant lifelong friends with their nine-year-old who with his dog Ruby takes us off on a walk post-breakfast (pan con tomate with a big slug of oil from olives grown on the spot) This part of Andalusia is frontier country where in the 14th century Catholic Spain met Muslim Al-Andalus and the hills bristle with Moorish watchtowers — three in Casa Olea’s vicinity alone and we wind upwards along paths shoulder-deep in wildflowers the two boys dashing off to collect asparagus growing wild under the olive trees and pick up ammonites lying there for the finding That haul is their reward; ours is the view from the top distant white villages and horizon-to-horizon trees In a region where awesome views are ten a penny Perhaps a half-hour drive west of Casa Olea the village has the kind of looks — from a distance and up close — that postcards were invented for And the whole lot sits crowded on a ledge above a cliff the restaurant on the mirador of a village square is fine (we eat much better that night at our hotel Zuhayra) but frankly they could serve beans on toast and no one would care following a circular route through the Bailon river gorge and along old drover’s paths beside dramatic cave-pocked limestone cliffs named after the friar the stalagmite there is said to resemble (that or there’s no direct translation for “melted wax”) I’m delighted to spot some bee orchids; my son’s more taken with the ibex skeleton we have to step over Andalusia has an embarrassment of embalses — reservoirs — and the largest is down in southern Subbetica providing a handsome looking glass for hilltop Iznajar the old Moorish town after which the embalse is named so I can’t promise that my experience is representative — unless there are always icon-bearing processions of locals dressed as apostles centurions and pharisees; drummers and trumpeters; and costumed men attacking children for their shoes Perhaps the village is always as buzzy as the bees in the orange trees is that the castle cemetery was a finalist in the Cemeteries of Spain Competition (2016) At the beach across the water from the old town’s craggy peninsula we find a lot more locals, enjoying their bank holiday picnics. There’s much more beach these days — a series of droughts has left the reservoir just 30 per cent full, even in spring. But there’s enough for us to hire paddleboards, and enough for the shoals of fish that arc obligingly out of the water as we go (£17 an hour; alua.es) Back at our hotel just above the water line we find even more locals — ordering their post-lunch coffees just as flitting bats join the swallows and the moon rises Next morning we drive back over the hills — we’re still endlessly astonished by the endless olives — towards the small town of Priego de Cordoba but it also has a good collection of fountains These were the way Priego showed off its wealth when it got rich on silk and agriculture — the superyachts of their day wrote that the ornate churches were “of such cosmetic elaboration that they look less like ancient shrines than stations on the Moscow underground” Priego de CordobaALAMYThe Iglesia de la Virgen de la Aurora y San Nicasio certainly goes the whole wedding-cake hog: gold paint There’s more froth in the back lanes of the Barrio de la Villa the old town — but here it’s floral: who needs a front garden when you can hang geraniums on your house by the dozen We have lunch booked in the west of the Subbetica We don’t quite buy it when he says people sometimes get car-sick on the approach — until we’re on that approach Something doesn’t seem quite right — no olive trees — until we realise we can still see some far below and the one from Vaquena is up there with the best: we’re high above the olive hills reaching out into distant haze; Cabra’s white buildings glint far below in the middle ground Vaquena’s speciality is vacuno de pasto y bellota — beef fed on grass and acorns — and there they are the small black Andalusian cattle that keep the kitchen busy The restaurant is the smartest we’ve found in the area but it’s still a bargain: entrecot which we sizzle at the table on a hot stone is £15; a glass of the local fino is £1; olives It’s panorama-to-plate dining and I’m sold Sign up for our Times Travel newsletter and follow us on Instagram and Twitter What is believed to be the world’s ‘oldest’ wine has been discovered by archaeologists in a burial urn in Carmona in Andalusia According to a scientific report in the Journal of Archaeological Science, called New archaeochemical insights into Roman wine from Baetica a 2,000 year old wine was uncovered in an urn which contained human remains The ‘reddish’ liquid was studied and chemicals were identified that meant it was likely the fluid in the urn was a white wine The report said it was probably similar to a fino wine currently produced in Montilla-Moriles and Jerez although its higher pH suggested “strong decay from the potential wine it once was” Scientists determined the polyphenol composition of the fino wine from the Montilla-Moriles designation of origin produced in Doña Mencía a location in southern Cordoba near major Roman archaeological sites such as Almedinilla It also analysed two other fino wines from Sanlúcar de Barrameda and Jerez All seven polyphenols detected in the reddish liquid were also present in the wine from Doña Mencía; but rutin was not present in those from Sanlúcar de Barrameda and Jerez and quercetin-3-glucoside was also absent from the latter Most of the polyphenols found in the current wines examined − or even all in some cases − were also present in the reddish liquid the scientific report said: “The results confirmed with a high certainty that the liquid was wine and an assumption strengthened by the presence of ethanol at very low concentration this result is consistent with the very good preservation condition of the studied mausoleum The use of wine in Roman burial rituals is well-known and documented once the cremated remains were placed in it the urn must have been filled with wine in a sort of libation ritual in the burial ceremony or as part of the burial rite to help the deceased in their transition to a better world The results obtained in this work strongly suggest that the reddish liquid in the ash urn was originally wine that decayed with time and hence the oldest wine found to date.” We are using cookies to give you the best experience on our website You can find out more about which cookies we are using or switch them off in settings This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again Spain — If you’re under the impression that a potato chip is a common snack that is crisp and delicious then you haven’t tasted chips from San Nicasio a tiny factory in this Andalucian mountain town in the south of Spain fried in the extra-virgin olive oil of the region They are extraordinarily crunchy and not too salty; every chip is perfect and you can actually taste the aromatic oil in which they’re fried San Nicasio are the chips offered at more than 25 restaurants operated by Spanish-born Michelin-starred chef Jose Andres It has won the Brussels-based Monde Selection Gold Award 12 times since 2008 and the chips are in such demand that they’re also shipped to Japan The Telegraph newspaper in Great Britain listed the chips as one of the 50 foods to try before you die Brits have dubbed artisan chips like these “posh crisps.” Priego de Cordoba is halfway between Cordoba and Granada. San Nicasio founder Rafael del Rosal Lopez explains through translator Tim Murray-Walker, who owns the neighboring Casa Olea inn that Andres discovered the chip company partly because Rosal Lopez’s product is Spanish and partly because the recipe is so simple “In the end it was quite easy,” says Rosal Lopez The original little crisps have the same ingredients other chips do — potatoes But those three things are the best money can buy and the method is thoroughly thought out to turn them into incredibly appealing chips They are made with local, floury Agria potatoes that are not genetically modified and come into the factory still covered with dirt. Extra-virgin olive oil is sourced from an award-winning cooperative mill, Almazaras de la Subbetica which is stamped with the Priego de Cordoba Protected Designation of Origin Olives for the oil are pressed just down the road so there’s no transportation or unnecessary long storage The pink salt sprinkled sparingly on the hot chips as they emerge from the fryer comes from the Himalayas Rosal Lopez thinks that a little goes a long way; he doesn’t want his chips to be too salty They sold the doughnut-like fried loops for a year until Rosal Lopez got the idea to add potato chips to the kiosk in the afternoons there was enough demand to build a little factory then the couple moved a decade later to another facility When that became too small after a few years The financial crisis hit in the middle of construction; the couple owed the builders money and their bank wasn’t giving any out the bank said that if they could come up with some of the money A client abroad bailed out the little company “The bank went back on their word,” says Rosal Lopez the situation was resolved when two friends and the local olive oil cooperative loaned him the funds to continue building the couple had three young children and a 98-year-old grandmother and sick mother “It was a financial nightmare,” says Rosal Lopez except there’s a factory here and he goes in before dawn to sort potatoes so the crew that arrives early — his wife and two others — can begin work “I’ve done 2,000 kilos by the time everyone comes in,” he says there is no smell of frying oil as you approach the building That’s due to the low temperature Rosal Lopez is heating the oil (about 269 degrees Fahrenheit which is far lower than other commercial chip factories) The entrepreneur explains that he doesn’t want his chips to have acrylamide — a chemical found in potatoes fried at high temperatures — and he does what he can to decrease that like lowering the frying temperature and never refrigerating potatoes A water machine scrubs the potatoes using centrifugal force and Rosal Lopez goes through them by hand to remove any eyes on the spuds Then they’re put into a slicing machine and tipped into the oil The frying temperature is so low that Rosal Lopez dips his finger into the vat to show that it’s not hot enough to burn him He stirs the chips with the paddle end of something that looks like an oar They’re floating in a giant mesh strainer inside the vat “Low temperature makes it more labor intensive,” he says The potatoes can stick together and have to be moved constantly drains excess oil back into the pot for a few seconds then tips the chips onto a short conveyor belt where they chug along while someone removes any that are too brown or not good-looking They’re salted and packaged in triple-layer bags; all the oxygen in the packages is removed and food nitrogen is injected into them to keep the chips fresh Chips are weighed before and after they go into the bags Rosal Lopez takes a bag off the conveyor belt and asks me to stand on it. The puffy little bag doesn’t budge. You can practically stomp on these chips and the bags won’t pop open. “I have put them under water and no water can get through,” he says. That kind of packaging costs more money, which is why the chips are priced higher (San Nicasio Jose Andres chips in a 6.7-ounce bag are $7.95; six 1.4 ounce bags are $14.95 on www.tienda.com.) Dirt shaken off the potatoes and their peels go into local fertilizer; rejected potatoes are sent to local animals; used olive oil is shipped out to be repurposed; water from the machines is captured for another use All rainwater from the drain pipes is used to irrigate the factory’s gardens “This commitment to extensive recycling is expensive,” says Rosal Lopez In addition to the original flavor with Himalayan pink salt which fills the mouth with a little heat; Pimenton de la Vera which is so appealing on the crisp bites; and truffle flower Rosal Lopez hasn’t had a vacation in 20 years All of his income goes back into the business In the back of my mind the whole American dream thing is in there We could create the same quality of product Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian. Home Delivery Gift Subscriptions Log In Manage My Account Customer Service Delivery Issues Feedback News Tips Help & FAQs Staff List Advertise Newsletters View the ePaper Order Back Issues News in Education Search the Archives Privacy Policy Terms of Service Terms of Purchase Work at Boston Globe Media Internship Program Co-op Program Do Not Sell My Personal Information history and cuisine – from mountain horseback riding to the ultimate fly-and-flop This article was amended on 31 July 2022 to correct a misspelling of Axarquia This is the archive of The Observer up until 21/04/2025 The Observer is now owned and operated by Tortoise Media the Subbética district of the province of Cordoba offers tourists from around the globe authentic and unique experiences thanks to its wealth of history Visitors are taken on a journey full of contrasts genuine Andalusian charm and heart-felt hospitality The Subbética is made up of 14 towns and villages (Almedinilla Rute and Zuheros) and incorporates a Unesco-recognised and protected Geopark A paradise for walking and outdoor activities the Subbética is a fertile enclave dotted with verdant olive groves and exuberant vineyards Its rich and varied cuisine has been influenced by Andalucía's diverse cultural heritage: Iberians wines and liqueurs of the Subbética are famous throughout Spain and the rest of the world As well as the highly sought-after extra virgin olive oil the region produces some of the best cold meats "mantecados" (traditional Christmas treats) and turrón (nougat) in Spain For those looking for a genuine Spanish adventure few areas can compare with the Subbética region of Córdoba Time seems to stand still in this land of picturesque villages dramatic history and breathtaking landscapes To bring the essence of the Subbética to the Costa del Sol will be organising two identical events at 5.30pm and 8pm on Thursday Both residents and holidaymakers are invited to discover this fascinating region visit stands offering local produce and learn what makes the area so special Experts will be on hand to explain the production of a wide variety of locally produced goods Guests will be able to taste a selection of these delicacies information will be available about all that the area affords and what to do and see on a day trip or during a longer stay For those who want to go a step further and live an authentic Andalusian experience there will be the opportunity to sign up for an exclusive one-day trip which will visit the most enchanting towns and villages in the region Anyone interested in attending the event should request their free tickets from forossur@diariosur.es English-speaking residents and visitors on the Costa del Sol are being invited to learn more about the district known as the Subbética Cordobesa at an event in Benalmádena later this month In the south-eastern part of Cordoba province the district is formed by the municipalities of Almedinilla The area includes the natural park of Sierras Subbéticas The Subbética district's Mancomunidad and its tourist initiative centre are inviting readers to discover the district and its local produce with two events on Thursday 20 March at Holiday World in Benalmádena Costa Visitors will be invited to discover some of the most typical products of the area including a tasting session of extra virgin olive oil Wines and liqueurs will also be among the local produce available to sample Information will be provided on the district in general and the wealth of options available to visitors looking for a unique experience.Visitors attending the Benalmádena events will also be able to sign up for a day trip to visit several villages and see the area for themselves More information will be provided at the event The evening will be divided into two identical events the first at 5.30pm and the second at 8pm in the Sala Valero at Holiday World resort by sending an email to forossur@diariosur.es Nørgaard and Bigham dominate women's contest which started in the village of Priego de Cordoba Although they said at the finish line that they "suffered a lot" in the strong winds of the day the two were delighted with their first stage win of the race Czechs Kristian Hynek and Pavel Boudny (Ceska Sporitelna-Specialized) finished second and took over the lead of the general classification Orbea's Ruben Ruzafa and Iñaki Lejarreta They quit in protest after disagreeing with the Technical Jury yesterday and how it handled a course marking problem as it related to the general classfication The Andalucía Bike Race Organization issued a statement that said it "regrets Orbea's retirement since it was a resolution taken by the Spanish Federation of Cyclism (RFEC) in keeping with Andalucia Bike Race's particular regulations and with the organization's criteria" Czechs Martin Horák & Tomás Vokrouhlík (BMC - Factor) were third in the stage They noted that each day they are feeling faster and improving David Lozano Riba and Ismael Vantura Sanchez (Bicis Esteve 1) were fourth while Casper Saltoft and Thomas Bundgaard (Team T-Bikes/Apfosss Racing) were fifth Kristine Nørgaard and Sally Bigham (Topeak-Ergon/Hansens) continued their dominance of the women's race with another stage victory Nørgaard complimented of her teammate Tomorrow's stage 5 will be shorter to make up for today's tough going It arrives at the foot of the Sierra Mágina then goes through the Pegalajar Mountains and back to Jaén Transcurre entre Jaén y la antigua estación de Campo Real y cuenta con un tramo extra de casi ocho kilómetros en el ramal que discurre hasta Baena Este antiguo trazado ferroviario del Tren del Aceite –recuperado para ciclistas y senderistas– es una manera alternativa y muy natural de acercarse al sur de la provincia de Córdoba, ya que a nuestro paso irán apareciendo cuevas lugares con encanto en los que hacer un picnic antiguas estaciones de tren… Y todo bien regado por el mejor aceite de oliva virgen extra y el vino más amontillado se trata de un entorno cargado de “enclaves naturales singulares y a escasa distancia de núcleos rurales llenos de historia DEL VIADUCTO DEL GUADAJOZ A LA ESTACIÓN DE LUQUE (10,1 KM) Arrancamos el recorrido junto a una joya de la ingeniería ferroviaria decimonónica que –con 207 metros de longitud y 50 metros de altura– conecta las provincias de Córdoba y Jaén sobre las mansas aguas del río que le da nombre nos asomaremos a las trincheras ferroviarias y apreciaremos el olor de las flores silvestre antes de pararnos a descansar en el collado de las Arcas para intentar encontrar los precarios restos del muelle de un antiguo apeadero‐cargadero del tren adonde llegaba un trenecillo de vía estrecha con minerales de los yacimientos de Zamoranos una pintoresca aldea perteneciente a Priego de Córdoba uno de los pueblos más atractivos de la Subbética Bien cerca se encuentra la laguna del Salobral declarada Reserva Natural y Zona especial para la protección de las aves por lo que si nos acercamos con unos prismático a un pequeño mirador del camino podremos avistar patos Es en este punto donde la ruta verde se cruza con el Camino Mozárabe a Santiago poco antes de vislumbrar a lo lejos el pueblo de Luque La estación de Luque es la primera del tramo cordobés de la Vía Verde del Aceite con la que nos toparemos ya sea en el edificio de viajeros o al aire libre bajo la amplia marquesina donde estacionaban los trenes o en los vagones restaurados y acondicionados como comedores con encanto En la nave habilitada como Museo del aceite se ofrecen catas y desayunos molineros además de visitar el recinto del castillo nazarí te recomendamos dar un paseo entre sus calles encaladas para probar un salmorejo o unos flamenquines en alguno de sus bares DE LA ESTACIÓN DE LUQUE A ZUHEROS (7,0 KM) Y RAMAL A BAENA (7.9 KM) Traspasaremos una esbelta pasarela antes de tomar el suave ramal que nos lleva hasta la villa de Baena, que presta su nombre a la Denominación de Origen que acoge la producción oleícola de varios municipios atravesados por la Vía Verde. En la zona alta, nos aguarda un mirador con vistas al Parque Natural de las Sierras Subbéticas y al pueblo de Zuheros Descenderemos entre olivares y algún que otro viñedo hasta la estación de Baena que en julio de 1918 recibió al primer tren de viajeros que circuló por este ramal: el Trenillo de Baena pero en su lugar hallarás un área de descanso y un mirador desde el que apreciar la blancura de las casas en contraste con el entorno enseguida alcanzaremos el pueblo de Luque y su estación que dejaremos atrás –así como un peligroso cruce– antes de atravesar el curvado viaducto de Zuheros que conduce al pueblo homónimo pronto nos sorprenderá la estación de Doña Mencía un edificio de viajeros transformado en restaurante equipamiento infantil y una nave habilitada como Centro Cicloturista Subbética directamente a callejear –entre casas encaladas y caserones señoriales– por el pueblo hasta encontrar el Museo Histórico y su castillo del siglo XV Puedes detenerte en una casilla ferroviaria rehabilitada que hay junto a un área de descanso para disfrutar de una espléndida vista panorámica de Doña Mencía o proseguir el camino hasta atravesar el túnel del Plantío y posteriormente los viaductos de la Sima y de Los dientes de la Vieja Centro Cicloturista Subbética de Doña Mencía Ya en Cabra –una de las poblaciones más importantes del sur de la Córdoba medieval al estar situada casi en el centro geográfico de Andalucía– destacan el castillo de los Condes de Cabra el parque Alcántara Romero y el popular barrio del Cerro con casas encaladas y engalanadas con macetas de flores que en mayo alcanzan su apogeo de fragancia y color No te pierdas el retablo barroco construido con mármol local de la ermita de la Virgen de la Sierra en la cima del Picacho de la Sierra de Cabra El Centro de interpretación del Tren del Aceite que ocupa la estación de ferrocarril de Cabra del siglo XIX se trata de un espacio tematizado y musealizado en el que aprender todo acerca del ferrocarril y de la cultura del aceite de oliva Centro de interpretación del Tren del Aceite Salimos a campo abierto –entre vegetación mediterránea– atravesamos un paso inferior y salvamos una carretera antes de alcanzar el viaducto del Alamedal el primero de acero construido en España –por la Compañía de los Ferrocarriles Andaluces– cuyo tablero fue realizado en un taller francés constatamos la hegemonía del olivar en el territorio: más del 76% del término municipal está ocupado por este milenario y retorcido árbol percibimos las señales de la vitalidad industrial que define a esta urbe la actividad agroalimentaria y los metales (es la segunda ciudad en importancia económica y demográfica de toda la provincia de Córdoba El Centro de Ocio y Turismo ‘La Estación’ (que ocupa el antiguo edificio de viajeros) alberga una exposición sobre las artesanías lucentinas (orfebrería El hangar acoge la exposición de vehículos clásicos del Museo de la Automoción En Lucena existe otro museo realmente curioso y entretenido: el Museo del Mueble que se halla en el interior de la silla más grande del mundo de madera maciza y con 26 metros de altura Entre las joyas monumentales de Lucena –conocida como la ‘perla de Sefarad’– llaman la atención la parroquia de San Mateo considerada la catedral de la Subbética cordobesa que alberga el Museo arqueológico y etnológico en donde fueron halladas 346 tumbas del siglo XI Patronato de Turismo de CórdobaDE LUCENA A PUENTE GENIL (21,0 KM) Proseguimos nuestro periplo por la Vía Verde enfilando hacia Las Navas del Selpillar para tomar el último tramo rodeados del sempiterno paisaje de olivar con viñas y alguna que otra encina y frutales Desde esta pedanía lucentina se toma el desvío hacia las localidades de Moriles, cuna del vino D.O., cuya antigua estación de Moriles‐Horcajo alberga el Centro Enogastronómico de la Ruta del Vino Montilla‐Moriles, y Aguilar de la Frontera con su curiosa plaza de planta octogonal y su barroca Torre del Reloj También hacia las lagunas del sur de Córdoba declaradas Reservas Naturales por sus especiales valores como lugares de invernada y nidificación de aves migratorias Daremos nuestros últimos pasos o pedaladas siguiendo la huella del Tren del Aceite entre blancas tierras salpicadas de verdes vides y olivos Salvaremos una estilizada pasarela de color rojo –con la sierra del Castillo de fondo– y el arroyo de Navaluenga antes de llegar al entorno de la abandonada estación de Campo Real SUSCRÍBETE AQUÍ a nuestra newsletter y recibe todas las novedades de Condé Nast Traveler #YoSoyTraveler