JUMILLA
TABLE AND TABLECLOTH
If you come to visit you must try the gazpacho from Jumilla, of Jewish origin and cooked on an unfermented pie base of wheat flour, game meat and mountain snails. In Winter, the "gachamiga" (flour cooked with olive oil, water, and garlic cloves) and "pelotas con carne" (meatballs of minced liver or pork, bread crumbs soaked in water, eggs, garlic and parsley) are the best ways to quickly warm up. Nor should you forget the potatoe "empanadas" (pasties made of flour, oil, water and salt, filled with fried potatoes, tuna, hardboiled egg, pepper, pine nuts and parsley), fried goats cheese with tomatoe and the sweets of all the life, such as "rollos de vino", "pirusas", "sequillos" and "cristóbalas", which are always accompanied by a good wine made in Jumilla.
