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A Bite into Cordoba
On my last day, I muse over my endeavours during dinner at the Taberna La Viuda, over some berenjenascalifales (eggplant covered in a thin and crunchy coating, fried in extra virgin olive oil and drizzled with a wine reduction with a final touch of sesame and salt flakes) and tortilla de patatas (with caramelised onion and aioli)....