Entre berza y pringá

Between cabbage and pringá. Las recetas de Málaga pueblo a pueblo collects in its pages the gastronomic essence of Malaga through its cultural traces, numerous elaborations and curiosities. A book in which its author, Ana Abellán, travels through the province to show the heritage and culinary richness in 103 dishes that are still savored in Malacitan homes today. Malaga cuisine is a faithful reflection of its history, the temporality of the product and the good work of generations that, without taking off their aprons, have preserved these culinary treasures for centuries. This book transcends frying fish and spits to discover the reader a wide variety of preparations and invite them to try a recipe book that ranges from hot and cold soups to rice dishes, casseroles and, of course, the most traditional pastries. It is made up of nine chapters that correspond to the regions of the province: Antequera, Axarquía, Costa del Sol Occidental, Guadalteba, Málaga, Nororma, Sierra de las Nieves, Serranía de Ronda and Valle del Guadalhorce. Each chapter begins with a trip to the past and the present, revealing the idiosyncrasies of each area, its local festivals and, of course, the main ingredients of its cuisine that, on occasions, boast their own festivities.