Starters in Córdoba

Córdoba's traditional starters reflect the province's position as one of the great agricultural landscapes of southern Europe: a place where tomatoes, peppers, aubergines, chickpeas and olive oil are of such quality that they require little culinary transformation to achieve something extraordinary. At the apex of the Córdoban starter tradition stands salmorejo cordobés — a cold emulsified cream of ripe tomatoes, stale bread, garlic and the finest local extra-virgin olive oil, topped with diced jamón ibérico and hard-boiled egg. This preparation has achieved a texture and flavour balance so refined that Córdoban chefs regard it as their primary cultural contribution to world cuisine. Gazpacho appears here in varieties including the white gazpacho (ajo blanco) of almonds, garlic and bread — a survival from the Moorish kitchen — and the classic version made with the specific tomatoes and peppers of the Guadalquivir valley. Other traditional starters include revuelto de espárragos silvestres (scrambled eggs with wild asparagus from the Sierra Morena) and champiñones al ajillo (mushrooms with garlic and dry sherry). Each dish tells a story about the landscape and agricultural heritage of the province.