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Ajo (garlic) plays a large part in Andalucían cooking, while spices introduced by the Moors include cumin, cinnamon, coriander and saffron.

This signature Andalucían dish is a cold soup made of fresh tomatoes, green peppers, cucumber, garlic, olive oil, wine vinegar or lemon, breadcrumbs and salt. There are dozens of local variations of this nourishing refresher, which may involve almonds, grapes, melon, red peppers, and boiled egg or chopped ham garnishes.

Although most of the main sherry producers are now largely owned by British multinationals, this bodega is an encouraging example of one that was bought back by the family, disillusioned with the way things were going. Founded in 1835, their operation has two historic cellars, as well as the original tasting room.

Andalucía’s most famous pottery celebrates the symbol of Granada, the pomegranate, and is glazed in turquoise and cobalt blue over white.

Granada’s Moorish-inspired marquetry uses bone, mother-of-pearl, amber and marble in the finest inlays, although humbler objects employ coloured wood chips. You’ll find chessboards, tables and boxes of all sizes.

Also dating from ancient times, cultivation of the vine remains a vital part of life.

If you want to ingest a little less oil, a la plancha (grilled) and asado (roasted) are the options to choose.

The most noteworthy hams are from Jabugo and Trevélez.

This charity hospital was founded by reformed rake Miguel de Mañara, the inspiration for the mythical lady-killer, Don Juan.

Founded in the 17th century as a home for the elderly, the structure is now a cultural centre. The church features a trompel’oeil ceiling by Juan de Valdés Leal.