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Neven's Spanish Food Trails for USA

Neven's Spanish Food Trails 2018 Ep3: Cordoba

Priego de Cordoba is a town strategically positioned on top of a hill, surrounded by hundreds of square kilometres of olive trees. Neven learns about the different types of olives used to make the town’s award-winning olive oil, and tastes a cold almond soup – a dish that has been served in this part of Spain for much longer than gazpacho, as tomatoes were only introduced to Spain 500 years ago, whereas almonds have been grown for thousands of years.

The city of Cordoba is known for its own version of chilled tomato soup called Salmorejo - a purée of tomato, bread, garlic and olive oil, and very different to the better known gazpacho. Neven is invited to join the Brotherhood of Salmorejo, a group dedicated to ensuring that the soup is made properly.

Finally, Neven visits a bodega in Montilla to learn about Fino (which means “refined” in Spanish), the driest and palest of the fortified wines of the region. Neven ends this week's programme cooking Vegetable Risotto using sherry vinegar.

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