ANDALUCÍA - ALMERÍA CAPITAL ESPAÑOLA DE LA GASTRONOMÍA 2019 - TOUR DAY THREE

@Almeria2019 and various gastronomic events will take place in Almería throughout the year. We had the pleasure of being invited to these by Fernando Huidobro (fernandohuidobrorein.com Twitter @FHuidobroRein), Presidente de Academia Andaluza de Gastronomía y Turismo (Twitter @andgastrotur)

Day three, our final day, has been allocated for the awards and cocktail party at La Alcazaba de Almeria.

In 955, Almería gained the title of medina (city) by the Caliph of Cordoba, Abd ar-Rahman III. Construction of the defensive citadel in the upper sector of the city began in this period. La Alcazaba was provided, not only with walls and towers but also with squares, houses and a mosque; it was also the seat of the local government, commanding the city and the sea nearby.

It was enlarged under Caliph Al-Mansur and Al-Jairan, the first king of the independent taifa of Almería (1012–1028).

The Alcazaba of Almería is a fortified complex.

The word alcazaba, from the Arabic word al-qasbah, signifies a walled fortification in a city.

The first line of the three walls is a wide enclosure corresponding to the first Muslim military camp, used as shelter for the population in case of siege.

The first enclosure is separated from the second by the so-called Muro de la Vela (Wall of the Sail), named after a bell that warned the population of events such as the arrival of a ship in the port, danger, fires, etc.

King Charles III of Spain built this wall.

The second enclosure was the residence for the governors, their soldiers and their servants. It also included the mosque, baths, tents, etc.

The third enclosure, the most external, is also the most modern in the complex. After the Christian conquest of Almería, the Catholic monarchs, Isabella I of Castilla and Ferdinand II of Aragon, had a castle built in the most elevated sector of the town, more apt to resist the new gunpowder artillery.

We left the hotel in the morning and, after a short, informative walk with a guide around Almería, arrived at La Alcazaba. It was pretty warm, but security was high, so it actually took a while to get in.

Once in, we were all seated in an outside arena, and the presentations began.

The awards featured:

Photo @BlancaSC82

Cátedra de Gastronomía de Andalucía:

Entregó Víctor Arcos (Dtor Makro Málaga) - Recogió Rafael Jordano (Dtor Cátedra de Gastronomía de Andalucía) y Julieta Mérida (Vicerrectora de Posgrado e Innovación Docente de la Universidad de Córdoba)

Premio Freixenet a toda una vida a Casa Joaquín:

Entregó Jorge de Gispert (Dtor. Nacional de Marketing HORECA de Grupo Freixenet). Recogió Joaquín López y su hermana.

Paz Ivisón: Entregó Carmen Crespo (Consejera de Agricultura, Ganadería, Pesca y Desarrollo Sostenible de la Junta de Andalucía) - Recogió Paz Ivisón

Paco Morales: Entregó Fernando Huidobro (Presidente de la AAGT) - Recogió Paco Morales (Rst. Noor)

After the awards ceremony finished, we moved to another outside area

which featured a water setting. We then tried the various cóctels on offer.

Terraza Carmona Potaje de vigilia con trigo, bacalao y verduras almerienses.

Casa Joaquín Pisto casero de Almería

Las Eras Ravigote de zaramandoña con arenque curado en salmuera y marinado en AOVE

Quinto Toro Remojon de San Anton

Tony García Marrana de pulpo con cama de brócoli

Escanez Concha de patata chip y mejillón en escabeche

Los Finos Pulpo frito de adra y base de migas

El Portón de la Bahía Cruasant de bogavante

Alejandro Milgas de la abuela con papada ibérica baja temperatura y gazpacho de tomate asado

La Barra de José Álvarez Gamba roja de garrucha ligada con caldo de rábano y yema

Joseba Añorga Crema fría de tomate Raf con salmonete en escabeche

EH Almeraya Milhojas de la huerta de Almería con ajoblanco

Casa Puga Gurullos artesanales con jibia y pulpo

Juan Moreno Sopa de tomate lobello con polvo de jamón

Catering Bonilla Gallo Pedro frito

Coruña Cociña Empanada de xoubas, Caldiño resaqueiro, Mejillón escabeche y Guiso untuoso

Wine, beer and cocktails were free-flowing as usual!

Parts of La Alcazaba are still being unearthed.

After the food and drink, we had a final stroll around La Alcazaba before making our way out.

We want to thank Fernando Huidobro and everyone else involved in the Academia Andaluza de Gastronomía y Turismo for the kind invitation and excellent hospitality over the three days.

You can follow us on:

INSTAGRAM - @renoirspanishguides  

YOUTUBE - Renoir Spanish Guides

MIXCLOUD MUSIC   - Mikeyb  

TIKTOK - Renoir Spanish Guides  

TWITTER - @RenoirGuides

FACEBOOK - Renoir Spanish Guides - Food, Drink & Places  

HOME      ABOUT