Gastronomy

The kings of gastronomy are represented through the different types of fish: they are all excellent and there is a great variety.

Provided we have to choose, this time we will go for sea bream and mullet, which are cooked in salt coating (a la sal) and open (a la espalda).

As a snack we have the popular tiger prawn, right from the Mar Menor and salted fish, who were already popular back in Roman times, salted tuna, mullet eggs and tuna loin served with raw and tender beans or fried almonds.

These are some samples of the traditional techniques used in the area to make salted products. These techniques were already used in ancient times by the Mastiens to preserve fish, even before the Carthaginians did it.

All this is added to the delicious vegetables from the region of Murcia, which are ingredients for dishes such as "mojete" (salad with cooked tomato, tuna, hard boiled egg), perdices de lechuga (lettuce quarters), cantonal salad, "michirones" (beans), peas and cured ham, tomatoes and fried peppers.

In the desserts section we have some lovely fruit of an excellent quality, especially melons, peaches and watermelons.

In the cakes section we can find the "pastel de cierva", which is both sweet and salty and goes well with "caldero" (fish rice). Don’t forget about the "tocino de cielo" (egg and syrup pudding) and the "sopa real" (soup made with almonds and egg yolk), the "arrope" made with fruit and vegetables soaked in honey and the "Asian" coffee, made with condensed milk, cognac and cinnamon.