Rice and bread (Flavours of the countryside and marshes)
In the early 20th century, the landscape and fauna of twelve towns around the Guadalquivir were transformed, as was their cuisine, whose primary ingredient became rice. Today the marshes and the fertile plain of Seville are home to extensive rice fields. Seville is Europe's largest rice-growing region.
We invite you to follow the rice gastronomy route, which will allow you to discover each of its towns through the most authentic and popular recipes: rice with wild mushrooms, with beans and chickpeas, with duck, with shrimps, with crabs or partridge, and even with olives. See the film sets: Isla Mínima and Isla Mayor. Visit Villamanrique de la Condesa, La Puebla del Río and Gelves. Come to the Doñana Natural Park where birds, rice and human activity have created a unique and remarkable landscape. Have a memorable experience in La Cañada de los Pájaros, the Guadiamar Green Corridor or the Buitrago Botanical Garden. Go cycling, go hiking, do underwater activities or play golf and enjoy the superb rice-based cuisine.
Bread is very important in the cuisine of the province of Seville. In Seville we don't know how to eat without bread. Some of our most important dishes are made with bread: gazpacho, torrijas (dessert made with bread, eggs and milk), migas ('crumbs': dish made with bread bacon and chorizo), etc. Our bread accompanied Columbus on his voyages of discovery. The extensive cereal crops of the Seville countryside have given rise to excellent bread. Such is the quality and variety of Sevillian bread that, after a national study, the Organisation of Consumers and Users (OCU) recognises it as the best in Spain.
To talk about bread is to talk about Alcalá de Guadaíra. This town has a major baking industry, which has allowed it to train thousands of professionals and earn the nickname of Alcalá de los Panaderos (Alcalá of the Bakers). Visit the flour mills in the Oromana Park in the basin of the River Guadaira. Visit the old flour factory, today a museum, and learn about the tradition of bread making and its associated cuisine. Try the regaña, a loaf in the form of a cake of Andalusian origin.