Other versions by this Author
From an olive picker's breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture
Journey with Frank Camorra as he searches for the traditional recipes of Andalusia in the south of Spain—a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs, and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets, and peaceful sherry bodegas, and reveals his favorite places to eat, drink, and stay.
Journey with Frank Camorra as he searches for the traditional recipes of Andalusia in the south of Spain—a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs, and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets, and peaceful sherry bodegas, and reveals his favorite places to eat, drink, and stay.