Travel,  Europe,  Food,  Spain

Seville - Gastronomy

The ubiquitous taverns and tapas on the streets of Seville have become the cultural imprint of the city. Recommend a few tapas restaurants strongly recommended by locals that I personally tried: Bodega Santa Cruz, Los Coloniales, Espacio Eslava, 100 Montaditos (chain).

Torrija – Milk Cinnamon Fried Bread:This is a traditional dessert in Spain. Soak bread or toast in milk with white wine, lemon zest or cinnamon, dip in egg wash, deep-fry until golden, remove and sprinkle with honey, powdered sugar or cinnamon. The bread must be aged overnight or even a few days, so that it can better absorb the liquid mixture and the texture will be softer and smoother. Seville's torrija uses white wine instead of milk.

Pringá – stuffed meat stew:This is a local dish of Seville, it is difficult to taste more authentic elsewhere. Generally used as fillings, there are stewed minced pork, blood sausage, sausage and bacon, etc. The minced meat is oily but not greasy. It is usually eaten in a small bun.

Montadito – Mini Sandwiches:montadito is said to be better thanbocadilloAnd the sandwich has a long history to come. Montadito is actually a small bread filled with various meats. The bread on the outside is very crispy, and the inside can be ham, tenderloin, garlic shrimp in oil, vegetables, cheese, etc. To put it bluntly, it is a mini version of bocadillo. In Seville, montadito is served in any bar, but the most "Sevillian" is the Montadito de pringá (stuffed meat stew described above). We went to a restaurant that sells montadito – 100 Montaditos, which is a chain fast food restaurant. It is said that the price is affordable, and local college students often patronize it.

Other delicacies:

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