Golf Resorts Spain

The gastronomy of Jumilla is composed of products with a high energy value, due to the former hard fieldworks. Influences from the Mediterranean and La Mancha areas make our dishes delicious and varied. Our “Gazpacho Jumillano”, elaborated with game meat, and with a Jewish orygin, is the most famous dish. Other important dishes are: “arroz y conejo” (rice with rabbit meat), “relleno de pelotas” (stuffed meat with garlic, parsley and spices), as well as our “cabrito” (kid from our autochtonal breed, reared in the area of Murcia-Granada), which once fried with garlic, tastes really delightful.Other famous and appreciated dishes are: “mortirigüelo” (typically prepared on pig-killings) ), “trigoentero” ( typical dish from Easter) or “gachamiga”, which was the first dish that people used to eat before starting to work hard in the fields.

As for the typical desserts, we have “sequillos”, “pirusas”, “cristóbalas”, “rollos de vino”, “rollos de amor”or “rollos escaldados”, which are all made with flour, oil, eggs and sugar, and that combines perfectly with a good sweet Monastrell wine. Of course, we cannot forget the delicious pear Ercollini, with its own Denomination of Orygin.

From: Jumilla’s Wine Route