THE WINE AND BRANDY ROUTE OF MARCO DE JEREZ
A well-balanced cuisine originating from the Bay of Cádiz and the Campiña de Jerez
From the farm to the table
The agricultural zones of Chipiona, Trebujena and the Campiña de Jerez produce vegetables and fresh fruit of the highest quality (tomatoes, carrots, cauliflowers, oranges, watermelons, melons and a long etcetera) that, in addition to providing the base for many traditional dishes of the area, are exported in large quantities at a global level.
In spite of their general decline over the years, some of the traditional farming methods, such as mayetería, have been maintained to the present day and have contributed to making the agricultural zone of the Jerez Region one of the most productive in the Peninsula.
The cuisine of the Jerez Region is based upon three important pillars: the produce of the land, of its wineries and of its seas.