n going through Niebla's features, its traditional food cannot be forgotten. Gastronomy is closely linked to the peoples' culture and economy, and this aspect has experimented a radical change, as in the rest of Spain.

The traditional food of Niebla consisted of:

• Corn flour, to make the bollo, (different from bread).
• A stew made of ground wheat, white lard and no oil.
• Fig bread.
• Fresh and dried carobs, separately or altogether.
• Poleas, with corn flour and without oil or sugar.
• Churros, made from the cheese calostrum. It was boiled with sugar and lemon peel. Crumbled churros was the common dinner of many families. They were sold by the families who made cheese (rather few), by the richest families or the owners of small herds.
• Asparaguses, spinaches, mushrooms, gurumelos and tagarninas (different kinds of mushrooms) were picked up in the country, and were cooked in varied ways.
• Food was eaten with onions, instead of bread.

Dinner was the main meal, due to the job of the head of the household. He would leave home with his basket in the mornings, he would stop the farming activities to have lunch during a break, in the calerines, or in Riotinto's Company, and he would not come back home till night; so, dinner was the main meal of the day, and it essentially consisted of pota or cocido.

Chicken, just like the caldereta (a stew made with lamb) was only eaten on holidays. Many families bred hens and pigs, which provided meat and eggs for their own supply.

Some meat was obtained from hunting small game, basically birds and rabbits.

There was no coffee. They had barley instead, with milk when possible.

Some of these dishes do not exist nowadays, and others are still important in the people of Niebla's diet., even though some habits have changed, for instance, lunch is the main meal of the day now.

Vegetables do not play an important role in Niebla's diet. In recent years ,olive oil has been used again for some time past.

Typical specialties of Niebla are:

• Tagarninas "esparragás".
• Scrambled eggs with asparaguses or asparagus omelette.
• Spinaches with chickpeas.
• Habas "enzapatá".
• Caldereta.
• Revoltillos of lamb with tomato.

Typical cakes of Niebla, although also common in other towns, are torrijas- at Easter-, roscos, and pestiños.