The typical Murcian cuisine is marked by two elements: the sea and the orchards. Several peoples along its history have contributed to the absolutely Mediterranean yet unique taste of the Region’s gastronomy.

Historical Contributions
Roasting fish in salt is one of the favourite ways of preparing fish in the Mediterranean, but not many people know that is a tradition inherited from the ancient Greeks, as is the way of turning a pig into pork meat, normally including a fiesta: the matanza.

The Carthaginians brought the garbanzos (chickpeas) to Europe through Cartagena. They are a common ingredient to traditional winter stews in Murcia. The Roman’s contributions are salted fish sauces and saffron (normally considered the red gold of the kitchen, together with the simply kitchen gold: olive oil).

The Moorish element brings an element that will join all others, and forever: rice. This was not the only significant element to be brought by the Moorish tradition: we owe them the almonds, nuts, spices, lamb stews…