Glossary P
Porra Antequerana refers to a Spanish dish, particularly from Antequera in Andalucia which is a very thick style Gazpacho. This is a cold soup and its ingredients are the same as for Gazpacho, except water is not added, so this soup is very thick. It is served with ham, chopped hard boiled egg, and tuna. The origin of this soup is the town of Antequera who is famous for this soup.
Pipirrana refers to the local food of Jaen in Andalucia, Spain. It is a salad made with tomatoes, onions, green peppers, breadcrumbs, garlic, olive oil, vinegar, salt and hard -boiled egg. It is mostly served as an appetizer.
Pipirrana which contains finely diced pimientos, tomatoes, onion, green pepper, olives, tuna, olive oil and salt is also a typical food of Malaga and is also common to other provinces of Andalucia
Plato Alpujarreno refers to the typical dish of the Alpujarras. Blood sausages form part of the basic ingredients of this dish which is made from potatoes fried with onions, orza chine and fried eggs.
The region of mountain villages known as Las Alpujarras clings to the southern flanks of the Sierra Nevada, cloven by deep, sheltered valleys and gorges which run down towards the Mediterranean.