Los Sabores del Greco

The Flavours of El Greco can be understood as the story of the imaginary after-dinner conversation that took place after a lively summer dinner in the painter's company, in which his gastronomic memories come to the fore. Among other things, the aromas and peculiarities of the cuisines he came across on his life's itinerary through the Mediterranean: that of his native Crete, bucolic and country-like/ that of Venice and Rome, refined and jovial/ and that of Toledo, seasoned and Mudejar. El Greco spent most of his life in this historic city, more than thirty years in which he ate like a Toledan of his time and social status. A type of table that L. Jacinto García reconstructs with clarity and rigour: olla podrida (rotten pot), aubergines, offal on Saturdays, cecial fish and lentils on Fridays, poultry and castrated mutton on Sundays and major festivities, salpicón on many evenings... Dishes and customs - but also tastes and table manners - were beginning to change, to shed their medieval reminiscences.

ISBN: 9788497049757