安達路西亞在歷史上所經歷的衝擊讓美食豐富多樣。
摩爾人在西班牙南部種植橙，橄欖和杏樹,更還引入了香料，如小茴香，肉桂，肉荳蔻和藏紅花,再加上蔬菜和水果，如茄子，菠菜，木瓜和石榴。
如今，現代安達路西亞的烹調分為山區和沿海的食物。
沿海地區以魚和海鮮為主;內陸則以豐富的燉菜，jamones（火腿）為主。
Join us on a gastronomic tour, as we visit the kitchens of Andalucía's finest chefs and culinary experts, and learn about traditional dishes that belong in every chef's repertoire. We'll taste rich olive oil, crisp sherry wines, and prized jamón ibérico and jamón serrano.