Malaga is not just a beautiful destination; it’s a gastronomic paradise waiting to be explored. By supporting local products, we don’t just satisfy our curiosity or palate—we also contribute to the region’s economy and help preserve its rich culinary heritage. For decades, Malaga’s food industry has been quietly perfecting its craft, working hard to achieve the certifications that highlight the authenticity, quality, and uniqueness of its products. Interestingly, while many of these products are celebrated internationally, they often remain hidden gems within their own homeland. The Delightful “Made in Malaga” Label Take a closer look at product labels, and

“Slow Culinary Travel” has become one of the most exciting trends in tourism, according to Wellness Tourism Worldwide, a prestigious American company that specializes in wellness travel. Every year, they publish their "Top 10 Wellness Travel Trends", and for 2014, three of these trends align perfectly with what we offer here at A Cooking Day in Malaga: local life, food tourism, and slow travel. Understanding the Key Trends of Slow Culinary Travel But what exactly do these trends mean? Local Life: Experiencing Authenticity Travelers are increasingly seeking more authentic, locally relevant experiences. They want to live like the locals,

As the rain refreshes the air and autumn timidly knocks on the door (although in Malaga, it's still fashionably late), it’s time to say goodbye to my favorite summer dishes. One of those that stands out this year is the Gazpacho Salad — a dish so simple yet full of tradition and flavor, perfect for scorching summer days. This recipe is nothing new. It has been a part of my family’s summer table for generations, a humble creation born from the need to nourish and refresh during long days of hard work in the countryside. Yet, this summer, it

Being at the height of January belt-tightening, many still carry the regrets for the Christmas excess. So putting both things together, we have the perfect opportunity to get to the food market and enjoy the beauty and taste of winter vegetables. Last Saturday, a windy and somehow unpleasant day, I visited the Guadalorce Organic Market in Malaga, organic food producers and farmers putting all their efforts in changing our consumption habits, producing close, healthy and quality food. I went straight to Jose Mª Florido stall. He is passionate about his relationship with the country and the healthy food he produces,

Winter in Málaga is a true gem that few fully appreciate. While other cities are immersed in cold and rainy winter days, Málaga remains under clear, sunny skies, with pleasant temperatures that invite you to enjoy everything the city has to offer. As lovers of gastronomy and culinary experiences, we invite you to discover how Málaga's sunny weather not only enhances its landscapes but also elevates its rich and diverse culinary offerings. Málaga: Over 300 Days of Sunshine a Year One of the main attractions of Málaga during the winter months is its microclimate, which allows the city to

Winter is here, and even though the weather is kind, my biological clock knows it’s time for warm dishes. After a long country walk, there’s nothing better than a steaming and delicious soup to comfort both body and soul. Today, I’m sharing an easy and nutritious recipe: wild asparagus soup. This recipe is perfect for anyone looking for a simple yet flavorful dish. Plus, if you already have stock prepared, it will be even quicker to make! Keep reading to learn how to prepare this delicious soup in just a few steps.     Ingredients for 4 servings 1 onion

This year my friend Alvaro and I decided to pick ourselves the olives at home and try to have our own organic olive oil, no certification but natural a hundred per cent. And so we did. Friends and family participated the way and for the time they could, and we all got caught up in enthusiasm and happiness working outdoors surrounded by the beautiful countryside, no hurries, sharing talk and laughs at lunch, which my mother prepared everyday for everyone there, learning plenty of new things. After fifteen days, we got to the oil mill on Sunday evening, excited and