Pedro Ximénez yana ɗaya daga cikin mafi kyawun giya na ƙasarmu kuma yawancin Mutanen Espanya ba su san ɗanɗano ba. Abin takaici ne cewa an zaɓi giya irin su Port, kyakkyawa ba tare da wata shakka ba, kuma wannan samfurin tare da ɗanɗano mai daɗi da daɗi ya kasance akan ɗakunan manyan kantunan saboda rashin sani.
Amma, a cikin sharuddan gastronomic, me za mu iya yi da wannan ruwan inabin. Da kyau, kowane irin miya don rakiyar nama musamman. Yana haɗuwa sosai da kunci, naman sa mai nama ko kowane irin wasa.
Kayan lambu kuma suna haɗuwa da ban mamaki tare da wannan ruwan inabin. Artichokes, sarƙaƙƙiya da dukan dangin kayan lambu na daji suna yin cikakken haɗi tare da ruwan inabi mara misaltuwa.
Babban mahimmancinsa shine rawar da yake takawa a cikin kayan zaki. Da ɗaukaka ne don maye gurbin kofi na tiramisu don Pedro Ximénez. Wasu gasasshen 'ya'yan itace masu skewers tare da rage wannan ruwan inabin suma za'a tuna dasu. Amma, abin da muke so shine amfani dashi kai tsaye akan naman alade na sama. Fewan ɗigon ruwa suna canza farantin.
Zaka kuma iya tafi cikin babbar kwarewar zuwa Sanlúcar daga Barrameda, yi odar ice cream ɗin Pedro Ximénez daga Ibense Bornay kuma ku more babban ɗanɗano na ruwan inabin da ba zai iya misaltawa ba. Muna jiran girke-girkenku tare da Pedro Ximénez.
Hotuna: Peter Jimenez.
Kun manta bada shawarar shi don sabo ko gasasshen foie gras, lallai ya canza dandano da ƙamshin abinci.
Godiya ga gudummawar ku Wannan shine ainihin abin da muke nema, cewa ɓangare ɗaya daga wanda ya rubuta post ɗin kuma wani daga gare ku, masu karatu masu kirki.