Gibraltar, or the limit of the known world

The limestone rock seems to be cut cleanly while, steep, it flows into the sea. We are in Gibraltar, a strip of land that has always been represented as the gateway to the Mediterranean Sea. So much that the Greeks considered Gibraltar to be one of the two columns of Hercules, that is, the limit of the known world. Of the myth today remains a bronze monument on the rock of Gibraltar. We decide to continue the journey, take a ferry and cross the strait to arrive in Africa. While the ship plows the shimmering arm of the sea squeezed between the two European and African continents we think that the image that Plato gave of the Mediterranean Sea, comparing it to a pond around which the frogs stood, perhaps does not do it justice. We feel overwhelmed by the majesty of nature as we gradually reach our destination, Tangier, but this is another story.

Calentita, recipe from Gibraltar

Gibraltar is the meeting point of different cultures, North African, Spanish, English but also Genoese. And it is no coincidence that the national dish in Gibraltar is calentita, which is very similar to Ligurian farinata, but thicker. To prepare it you need 250 grams of chickpea flour, 850 ml of water, 50 ml of extra virgin olive oil, salt, pepper. In a bowl, mix the ingredients and leave to rest for a couple of hours. Pour a little oil on the bottom of a high-sided pan, pour the mixture and bake at 200 degrees for forty minutes.
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