Episode 12 – Avila and Segovia
Avila and its intact walls
The major cities have their own grandeur and they are stunning and impressive. The surrounding smaller town are not lack of charm and grace. It is a lot easier to settle in a small town and enjoy it to its fullest. Avila is one of these little towns.
The 4 posts – a gazebo overlooking the surrounding city walls and the town
The Cathedral
Seats inside the cathedral reserved for nobilities
Segovia
The old city of Segovia and its Aqueduct were declared world heritage by UNESCO.
The aqua duct towering over the valley
The façade of Cathedral in Segovia
It was a lot of rushing around and we did not get to experience the back streets and the intimate ambience of the town. There remains a lot to be discovered since Segovia existed even before Madrid.
The city of Segovia is also famous for its Cochinillo Asado (Roast Suckling Pig). They have contest on preparing this dish and the master chefs are graded accordingly. This became difficult to understand. There was once a list of 10 most famous Spanish foods.
Cochinillo Asado (Roast Suckling Pig). Cochinillo Asado is roast baby pig. Its fatty outside is crisp and perfect for those who like pork rind, while its meat is tender and juicy.
Pulpo a la Gallega (Galician Octopus). This is a Galicia signature dish. The octopus is boiled and then garnished with paprika, olive oil, and rock salt. The taste is subtle but grilled calamari beats this dish by the mile
Gambas Ajillo (Garlic Prawns) large prawns are cooked in olive oil and garlic and chilli flakes. The prawns in Spain have a different taste than the ones we have here. They are sweeter.
Jamon Iberico and Chorizo (Iberian Ham and Spicy Sausage). What can you say to different grades of ham. The best of ham is ‘pata negra’ (black hoof) or ‘de bellota’, which is made from pigs that are reared on acorns. Chorizo sausage is packed with paprika. The ham thing is becoming a religion for the Spanish people, only second to soccer and overriding Catholics.
Paella (Spanish Rice Dish) this is almost synonymous with Spanish cuisine. It takes time to make paella and it follows the principle of ‘the more the merrier’ – the more ingredients, the merrier the dish. The long wait will help you with good consumption of wine.
Pescado Frito (Fried Fish) I cannot understand why the Spanish people keep using sole and some other mickey mouse fish. Stay with halibut and it will do the trick.
Tortilla Española (Spanish Omelet) potatoes and onions is a must. There is no objection with prawns, mushrooms or squids.
Gazpacho (Cold Tomato Soup or Liquid Salad) this is not the father of pinnochio. It includes cucumber, green peppers, tomato, garlic, olive oil and it is refreshing.
Queso Manchego (Spanish Sheep Cheese) this cheese has a mild but rebounding flavour. You can get this in any market.
Patatas Bravas (Fried Potatoes in Spicy Sauce) the spicy tomato sauce is the point of attention here.
I have the good fortune of trying 9 of them.
Alcazer of Segovia
The magic kingdom comes alive in Segovia. Rumour goes Disney got his inspiration of the Magic Kingdom through the visit to the summer palaces of Segovia.
What does this remind you of?
Time to hit the road.