Cartagena and its region as a geographical area with rich history has its own gastronomy. Geographically it’s surrounded by fields that produce fruit and vegetables of great quality.
One of the most authentic dishes that contribute to the gastronomy of Cartagena is the salted fish. The salting is a technique of conservation of fish by salt that the Romans had used.
Almadraba of the Azohía is an art of fishing with a network system anchored to the bottom and close to the coast that is installed between February and June, a time in which the tuna spawn in the Mediterranean.
The main fish dish of the city’s cuisine and its countryside is undoubtedly the caldero, combining rice and fish from the Mediterranean and Mar Menor.
A variety of products from Campo de Cartagena such as peas, artichokes and tomatoes that are eaten raw or accompanied by salted fish and beans , the latter dry, make up another important dish of the Cartagena gastronomy: the michirones.
All these dishes can be accompanied with white, sweet, red and rosé wines of excellent quality with Protected Geographical Indication of the “Campo de Cartagena”.
And, of course, there is Asiático, a coffee blend with condensed milk, cognac, cinnamon, Licor 43 and a lemon rind. All served in an exclusive glass cup made for the sole purpose of presenting the drink.
A friend of mine told me about her experiences here at the UPCT: nice weather, delicious food -mostly vegetables and fruit, new friends and places I’ve never been to. That’s why I’ve chosen Cartagena.