Talk about the cuisine of murcia is much more than just reviewing recipes. Is to speak of the roots, of collective memory, of that way, so our celebrate life with a good dish ahead. Here, in this land of contrasts smooth the kitchen is not just cooking: it's living culture.
The Region of Murcia has been capturing the eye with its friendly atmosphere, its luminous landscapes and a range of sports on offer in boom (yes, golf). But there is something that does not usually fail: who comes, you stay for the food. Because in Murcia, after playing eat.
The Mediterranean pantry natural
The kitchen murcia breathe in balance. A walk in the garden, the other in the sea. And both firmly rooted in a tradition that has known how to take care of the product as pure gold. It is No exaggeration to: few european regions enjoy a pantry so generous throughout the year.
Here, a tomato is not an extra. It is the heart of the dish. Bell pepper, eggplant, zucchini. Do not hide as a side dish, look. At his side, legumes humble, rice with history, and the fish that arrive direct from the Mediterranean. It all adds up to give place to a kitchen that needs no disguise. Know the truth.
Murcia: the origins of a kitchen with character
Who knows murcia, understand the basis of everything. The bounty of the earth has moulded a form of cooking that is honest, simple and deeply flavorful. Nothing superfluous, nothing lacking.
Dishes such as the zarangollo, with its gentle blend of zucchini, onion, and egg, need no introduction. They are in the memory of any family table. The same thing happens with the pisto murciano or those salads that although they may look simple, their art. Here the dressing to accompany it, do not cover. The product sends.
Flavours of the sea with accent murciano
If the garden gets the base, the sea complete the picture. The coasts of the region of murcia are not only landscapes of post: it's also the source of some of the more bites concluded. Bream, sea bass, rock fish, seafood. Each one finds your site on the local cuisine, especially in areas close to the Mar Menor.
The cauldron is, without a doubt, one of the maximum exponents. A rice cooked with mimo, in fish broth, the heat of the fire slow. Not to be taken lightly. Respected. Because this dish not only feeds: tells a story, that of the fishermen, the sea understood with love and knowledge.
Rice dishes, casseroles and recipes that tell stories
In Murcia, the dishes are not measured by its complexity, but because of what they evoke. For this reason, many of the great players of the cuisine of murcia are stews of all life, to recipes that call for time and conversation.
There are the michirones, blunt, spiced with dry broad beans and ham. Or rice, who in this land is prepared in a thousand different ways, but always with the same purpose: to share.
Because yes, many recipes are designed for the centre of the table. There is No urgency. Served with calm, with chat, wanting to prolong the moment. And that, ultimately, is also part of the identity dining murcia.
Tradition and evolution: the new kitchen murcia
Nothing remains the same forever. Even a kitchen with so much root as this. But that is not bad: on the contrary. In recent years, the cuisine of murcia has lived in a small quiet revolution, driven by chefs who know what they are doing.
It's not about reinventing everything, but look to the past with new eyes. Current techniques, presentations, maintained a creative touch... but without losing sight of the product or the essence. The result is a cuisine that surprises without betraying.
A cuisine that defines a territory
Few kitchens have the ability to tell so much without saying too much. The cuisine of murcia you do not need ornaments. Speak clearly, with dishes that you know the earth and the sea, with products that do not deceive, and with a form of cooking that prioritizes what's important.
There is a really warm in all this, something that is felt more than it explains. Who knows Murcia, he knows. And test your cooking... well, almost always you want to repeat.