Regional Spanish culinary traditions highlighted in Huesca and Córdoba

Spain's regional culinary traditions are highlighted through unique local specialties in Huesca and Córdoba. In the village of Mediano, Huesca, the arrival of autumn is marked by the preparation of 'migas dulces con miel'. This traditional dessert, made from flour, honey, stale bread, milk, oil, orange, and cinnamon, serves as a cultural link to the original village nucleus that was submerged by a reservoir in 1969.

In Córdoba, the municipality of Baena has joined the elite Red de Pueblos Gastronómicos de España. Known for its extensive olive oil production, Baena's olive oil heritage dates back to the 1st century AD. The region features the Baena Denomination of Origin and offers olive oil tourism through local cooperatives and the Museo del Olivar y el Aceite, which preserves historical milling machinery.