4) Gastronomía.

Monday is market day when the village becomes a lively mass of stallholders and shoppers. Alora's economy is based on agriculture, in particular the cultivation of tropical fruits, olives and grape vines. The cuisine of Alora uses the traditional Mediterranean ingredients of olives, almonds and citrus fruits.
There are some delicious local dishes, including sopa porota, based on a garlic broth with croutons and a revuelta of scrambled eggs with spring onions and vegetables.

(http://www.andalucia.com/province/malaga/alora/home.htm)

Alora has an excellent traditional cuisine based on their own land products. Between the most typical plates we emphasize the 'perotas' soups, very usual food between the cultivations' workers; usually they also eat fruits like grapes, prickly pears and oranges, as well as cucumbers, olives, or crude onion. Other typical dishes are 'migas' and 'gachas' (very common in this side of Malaga). In summer you can taste the red pepper, an exquisite variety of 'gazpacho', 'salmorejo', 'pipirranas' and green asparagus omelette. There is also a big variety of 'chacina' products (cured pork and milk) like the pork loin in lard with homemade bread and other sausages derived from the pork. In pastrymaking, Alora has homemade jams, sweet potato dust pasty, twisted rolls of door furnace and a unique 'horchata': the hazelnut ice cream. To begin the day there is not better meal than 'El Hacho' camomile with a spurt of lemon. The most representative dishes are:

Sopa perota

Ingredients:
250 gr of clams
2 tomatoes
2 peppers
2 garlic cloves
1 peasant bread
1 small onion
1/2 tablespoon of red pepper
A bit of minced black pepper
Mint
Olive oil
Salt

How to cook it:
- Mince and fry the onions, the garlic and the peppers.
- Once fried lightly without gilding the onion, peel and add the tomatos and cook it until forming a sauce.
- Mince the red pepper and the black pepper, then add it to the pan.
- Cook the clams in a litre of water.
- Put slices of bread in a large plate and pour the soap above.
- Then put mint leafs above.
- Place the clams and we will be spilling water of the baking of the clams above until the bread is soaked.

(http://www.malagacar.com/information/alora_gastronomy.htm)

Publicado por: Beatriz & Mari tere

Los lunes es el dia del mercado cuando el pueblo se convierte en una animada masa de tenderos y compradores. La economía de Álora está basada en la agricultura, el cultivo de frutos tropicales, aceitunas y parras. La cocina de Alora utiliza ingredientes tradicionales mediterráneos como aceitunas, almendras y frutos cítricos.
Hay muchos platos locales deliciosos, incluyendo las sopas perotas, basada en caldo de ajos, con trozos de pan y huevos revueltos con cebollas de primavera y vegetales.

La cocina de Alora era una excelente tradición basada en sus propios productos de la tierra. Entre la mayoria de los platos típicos nosotros hacemos las sopas perotas, comida muy normal entre los trabajos de cultivo; normalmente nos gusta comer las frutas como, las uvas, peras y naranjas, tanto como pepinos, aceitunas o cebollas crudas.Otros platos típicos son las migas y las gachas(muy común en este pueblo de Málaga).En verano puedes saborear el pimiento rojo, una exquisita variedad del gazpacho, salmorejo, pipirrana y tortilla de espárragos verdes. Hay una gran variedad de embutido (carne de cerdo curada y leche) la carne de lomo en grasa hecho en casa pan y salchichas en le carne.En tarta hecha