We would have to go far back in the history of Ronda and its Serranía in order to properly try to understand its gastronomy; products and recipes deeply marked by the civilizations that have left their mark on it, by its natural environment and its orography; flavors that reside in each orchard, in each forest, in each stream and in each kitchen, as well as in the memory of those who inhabit it and, without a doubt, in that of anyone who has ever been lucky enough to visit it.
Today we are going to talk about the gastronomy of the Serranía de Ronda region.
PRODUCTS FROM THE RONDA FORESTS, FIELDS AND GARDENS
The natural environment of the Serranía de Ronda is abrupt, wild and fertile. In addition to being suitable for the production of oils, it grows an exquisite variety of products, among which one must highlight the mushrooms: boletus, morels, wild mushrooms, chanterelles, robellón, Saint George, thistles… to name just a few of the jewels that this mycological paradise offers us.
In the gardens we find wild asparagus, tagarninas, legumes and vegetables that enrich the stew section of the popular recipe book in dishes such as rondeña pumpkin, broad beans with tomato, beans with black pudding…
The chestnut from the Genal Valley deserves a special mention, harvested in mid-October to bring flavor to the region’s autumns through a multitude of recipes such as rabbit stew with chestnuts, chestnut cream or chestnuts in syrup – although we also encourage you to try them raw.
HUNTING AND LIVESTOCK
In the game section, the kitchens mainly abound in small game pieces such as partridge, but rabbit is perhaps the main protagonist (rabbit a la rondeña, with garlic, with mushrooms…). For their part, the forests are also home to quail and other, larger animals such as wild boar or deer.
Nor can we forget the dishes derived from billy goat or from Malaga goat, nor of course the much-celebrated, mandatory oxtail. The variety of meats and the climate have also led to a long tradition in the elaboration of sausages and cured meats.
RONDA CHEESES
The cheeses of the region deserve their own section, and to speak of Ronda cheeses is undoubtedly to speak of goat cheeses. The Malaga goat is the main species raised here, a variety with high milk production, but also others as well known as the Payoya goat. The conditions in which the goats are raised result in a milk with unique properties, of extraordinary quality and flavor that is transmitted to its cheeses.
The cheese tradition has seen a boom in recent years, but it goes back a very long time, maintaining the traditional production process, with the absence of additives, and offering a catalog that ranges from fresh Ronda cheese to aged cheeses. But tasting the cheeses of the Serranía is not only tasting its milk, but also its field: we encourage you to try the cheeses that incorporate aromatic plants from the region, such as rosemary or thyme.
RONDA WINES
In Ronda, at least as far as we know, wine has been produced since Roman times. Ronda wines are booming and receive awards and recognition from all over the world. Wine is undoubtedly a value on the rise in the region and this is attested to by the many tastings and routes that Ronda’s wide tourist offer has around this product.
Framed in the Denomination of Origin Vinos de Málaga operate more than 20 wineries; Frequently family businesses that are committed to offering red, white and rosé wines with unique qualities, thanks, among other reasons, to the recovery of native varieties.
If you let us advise you, do not hesitate to try the unique wines and visit the Descalzos Viejos wineries -based in one of the most outstanding historical enclaves of Ronda, the Tajo Convent, where the monks who give the winery its name lived- and Cortijo Los Aguilares, an ideal place to immerse yourself in the wine experience from the vineyard to the palate.
CONFECTIONARY
There is always room for sweets and here centuries of tradition will delight the sweet tooth. The Arab imprint in the area remains very much alive with local products such as honey and almonds as the common thread. Alfajor donuts, wine donuts, mantecados, oil cakes… are some of the most common sweets. But there are also others that are truly endemic, such as the yemas de Tajo, made for centuries, the amarguillos or the rosquillas de Ronda.
EATING AT LA ORGANIC
Faithful to our way of doing things, at LA Organic we have a gastronomic offer based on the traditional recipes of the Serranía as well as other gourmet and delicatessen products that we have selected with great care and that you can taste in any of our spaces in the middle of nature. Whether you want to come with friends or organize a group event, contact us at +34 650 88 72 47 or through the form on this website.