Gastronomy

The gastronomy of Ceuta is very rich because it is very influenced by the variety of culture and religion that we discussed in the previous section. Its main dish is mackerel, since it is a common fish is the waters of this, is so well known mackerel in Ceuta that its name is mackerel. The 10 most common dishes
that you can not miss if you come to Ceuta are: picadillo soup, Santa Helena vinegar anchovies, Ceutí-style snails, Moorish chicken, rabbit in almond and apple sauce, red mullet with asparagus cream and lemonade of lombarda, cod confit in brunoise de ratatouille, chuparkia and moroccan pastela.

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History

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The history of Ceuta is a celebration for the traveler through time and the senses. More than 300,000 years ago, the first human settlement in Benzú dates. To discover the cultural, historical and natural singularities of the City and its surroundings, you have to go to the sea. The navigations of the classic towns and their commercial routes; Phoenicians, Greeks, Carthaginians and Romans, always within the borders of Mare Nostrum, show the need to control the so-called Circle of the Strait, moved by commercial or geostrategic reasons as is the case of the installation of a dromones base by Justiniano I ( year 534 AD). Christianity and Islam always traded in our bay, with the immemorial presence of Hebrew communities in a Medina that came to have a considerable extension and importance in the context of the Islamic West. The arrival of Islam to Ceuta is later than that of the peninsula. It will remain under Muslim rule for seven centuries being conquered on the evening of August 21, 14...
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