EL PASERO Malaga Raisins
Rich, sweet moscatel raisins on the vine that have been dried in the last rays of the Malaga summer sun. The vines also dress cheese-boards beautifully.
The art of drying grapes has been practised since early times in the province of Malaga. The production technique begins with the harvesting of the bunches. Then they are set out in the sun on the classic drying trellises or ‘paseros’ (artificial dryers are forbidden), in well ventilated areas. They are presented individually and in bunches, and in both cases they must be whole, well formed and sufficiently developed, uniformly dark red in colour, with a wrinkled, fleshy texture and seeds. The flavour must be sweet, intense and lasting. They have multiple uses in gastronomy. They are irreplaceable in Arabic cooking and they are actually ingredients in many recipes from many countries. Pasas de Malaga PDO
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