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A land steeped in history and rich in culinary tradition, the Axarquia is a food-lover`s paradise. Forget any preconceptions you may have of Malaga as the sole preserve of the 18-30 crowd – this is Malaga at its unspoilt best.  A land of verdant hills dotted with fruit and olive groves, the Axarquia (pronounced `a shar key-a`) bears the culinary and architectural imprint of the many cultures that have settled here. While Romans and Phoenicians, along with Carthaginians, are among the ancient cultures to have settled in the Axarquia, it was the Arab Moors who had the biggest impact on the architecture and agriculture of the region and many traditional dishes of the region bear the culinary imprint of the many years of Arab rule.

The name Axarquia itself is Arabic, meaning `territories of the east`. Famous for its olives and olive oil, as well as the grapes that are used to produce Moscatel wine, the Axarquia is dotted with sheltered, irrigated valleys where almonds, lemons, avocados, peaches, figs and mangos are cultivated and local cuisine makes much use of these natural, fresh ingredients.

Lying along Spain`s Costa del Sol, the Axarquia also benefits from an abundance of fish and seafood, which are used to good effect in many local dishes. Cured and dried meats, cheeses, moscatel raisins and honey are also produced in the region and much appreciated by foodies across the globe. Andalucian cuisine is famous worldwide and one of the most enduringly popular dishes of the region is Ajoblanco – garlic soup. The dish was in fact created in the Axarquia by the Moors and here grapes are often added to the soup, which combines garlic, bread, almonds and seasoning.

While the Axarquian diet is rich in healthy and delicious fruits, vegetables and olive oil, canivores needn`t panic – there is plenty of meat on the Axarquian menu too. Goat is one of the more unusual meats to make an appearance on menus in the region, with young goat served in a garlic and almond sauce a very popular dish here.

Ajoblanco was first created in Almachar, Axarquia by the Moors. The combination of fresh fruit and dried fruit was classical Moorish culinary practice and became one of the most popular dishes of the time. Ajoblanco remains one of only two white soups worldwide in which no dairy product is used. Cordero Asado al Horno – lamb marinated in herbs and brandy and then roasted – is another meaty treat and beef stew is also a staple dish in homes and restaurants in the region.

The Arab influence has left a spicy legacy in the cuisine of Axarquia and Gambas al Pil-Pil (prawns in a spicy sauce) is a delicious dish that combines prawns with chilli, garlic and other seasonings. The proximity to the Mediterranean makes Axarquian food a delight for seafood lovers and no visitor should leave without trying that most famous of Spanish dishes – paella. In Axarquia, meat as well as fish is often used.

Axarquia has so far been spared the mass influx of tourists that has hit much of Malaga and visitors are more likely to stay in rustic farmhouses or little bed and breakfasts rather than vast resort hotels. Camping is also popular and is a good way for budget travelers to see the best of beautiful Axarquai.

Most international visitors will arrive at Granada or Malaga airport and the rural setting makes car hire a popular option among independent travelers. It is possible to arrange car hire at both international airports car hire  and a hired car gives visitors an opportunity to get off the beaten track and explore this beautiful area of Andalucia.

Submitted by:-  comparecarhire

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