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Tuesday, 27 March 2018

The Osborne Bull

 

If you take a road trip around the 505,990 square kilometres of Spain, it is common to see the image of a huge black bull standing at the top of a hill or near a road in different places. This feature is known nationally as "The Osborne Bull."

For 60 years, the Osborne Bull has been keeping watch over some of our roads. In the beginning, this figure was a billboard which only measured about 4 metres high, and which nowadays -those that remain - reach 14 metres weighing up to 4,000 kilos.

Over the decades, the Osborne Bull has become integrated into the roadside landscape, and despite the controversies that have arisen around it, the Spanish have adapted it as a decorative part of other items, like car stickers, on t-shirts, caps, key rings, at sporting events (appearing at least in the stands) and including being superimposed on the Spanish flag as a shield.

How was this symbol born?

It all started when the Osborne company, one of the oldest brandy exporting bodegas in the world and the second largest in Spain, decided to create a logo that would represent one of its most recognised brands of spirits, called "Veterano".

This is how the Osborne Bull, also called the the "Spanish Bull", was created by the hand of the painter and artist, Manuel Prieto, who was the Artistic Director of the Azor advertising agency, which was hired to launch this advertising campaign.

The first of these unique bulls was put into place in 1957 in the town of Cabanillas de la Sierra, right at kilometre 55 on the motorway from Madrid to Burgos. Three years later (1960), there were already 500 throughout the peninsula, originally made of wood, until its structure was changed to metal to resist bad weather.

Currently, only 91 bulls remain, distributed irregularly throughout Spain. Most are around Marco de Jerez, especially in the Cadiz and Seville provinces in Andalusia. The remainder of the billboards are in Aragon (6), Asturias (5), Balearic Islands (1), Canary Islands (1), Castile-La Mancha (13), Castile and Leon (14), Extremadura (5), Galicia (5), Madrid (2), Melilla (1), Navarre (1), La Rioja (2), the Valencian Community (11) and the Basque Country (1).


Arguments about the Osborne Bull

The first threat to the bull was in 1962, when José Antonio Osborne, the Communications Director of the bodegas,  received a call from the General Directorate of Highways in 1962, to remove the figures from the roads. It was then  that the company took advantage of the restructuring from wood to meta, to also increase its original size.

Until 1988, the Osborne Bull kept the name of "Veterano" brandy on its back; since in that year the General Highways Act prohibited advertising along roads, the company decided to remove it to circumvent the legislation and maintain the black figure of the bull. In 1994, a new publication of the General Highway Regulations attacked the imposing figure once again, but the Town Council and Autonomous Communities' Association came up with the "Save the Bull" campaign that advocated for it to be turned into an asset of cultural interest. It was not until 1997, when the Spanish Supreme Court declared that the Osborne figure went way beyond the commercial, "exceeding its advertising sense and integrating itself into the landscape," so as to be considered a very graphic identifier of Spain."

 


sourabh

 

If you take a road trip around the 505,990 square kilometres of Spain, it is common to see the image of a huge black bull standing at the top of a hill or near a road in different places. This feature is known nationally as "The Osborne Bull."

For 60 years, the Osborne Bull has been keeping watch over some of our roads. In the beginning, this figure was a billboard which only measured about 4 metres high, and which nowadays -those that remain - reach 14 metres weighing up to 4,000 kilos.

Over the decades, the Osborne Bull has become integrated into the roadside landscape, and despite the controversies that have arisen around it, the Spanish have adapted it as a decorative part of other items, like car stickers, on t-shirts, caps, key rings, at sporting events (appearing at least in the stands) and including being superimposed on the Spanish flag as a shield.

How was this symbol born?

It all started when the Osborne company, one of the oldest brandy exporting bodegas in the world and the second largest in Spain, decided to create a logo that would represent one of its most recognised brands of spirits, called "Veterano".

This is how the Osborne Bull, also called the the "Spanish Bull", was created by the hand of the painter and artist, Manuel Prieto, who was the Artistic Director of the Azor advertising agency, which was hired to launch this advertising campaign.

The first of these unique bulls was put into place in 1957 in the town of Cabanillas de la Sierra, right at kilometre 55 on the motorway from Madrid to Burgos. Three years later (1960), there were already 500 throughout the peninsula, originally made of wood, until its structure was changed to metal to resist bad weather.

Currently, only 91 bulls remain, distributed irregularly throughout Spain. Most are around Marco de Jerez, especially in the Cadiz and Seville provinces in Andalusia. The remainder of the billboards are in Aragon (6), Asturias (5), Balearic Islands (1), Canary Islands (1), Castile-La Mancha (13), Castile and Leon (14), Extremadura (5), Galicia (5), Madrid (2), Melilla (1), Navarre (1), La Rioja (2), the Valencian Community (11) and the Basque Country (1).


Arguments about the Osborne Bull

The first threat to the bull was in 1962, when José Antonio Osborne, the Communications Director of the bodegas,  received a call from the General Directorate of Highways in 1962, to remove the figures from the roads. It was then  that the company took advantage of the restructuring from wood to meta, to also increase its original size.

Until 1988, the Osborne Bull kept the name of "Veterano" brandy on its back; since in that year the General Highways Act prohibited advertising along roads, the company decided to remove it to circumvent the legislation and maintain the black figure of the bull. In 1994, a new publication of the General Highway Regulations attacked the imposing figure once again, but the Town Council and Autonomous Communities' Association came up with the "Save the Bull" campaign that advocated for it to be turned into an asset of cultural interest. It was not until 1997, when the Spanish Supreme Court declared that the Osborne figure went way beyond the commercial, "exceeding its advertising sense and integrating itself into the landscape," so as to be considered a very graphic identifier of Spain."

 


Posted by: Graham at 00:00

Labels:

Monday, 05 February 2018

Sangria

A home-made and refreshing drink

Sangria: a home-made and refreshing drink

Considered as a family drink and used to accompany food such as lunch or dinner, sangria has a large number of followers in Spain, the rest of Europe and Latin America.

It’s a drink that is part of the Spanish character. You may wonder why it is so popular in our country? Because sangria is a drink of sun and summer - that’s why! It is what sets the tone in small gatherings at home in Spain, during those hot months at that time of the year. 

Origin and popularity

It is said that the Autonomous Community of Castile-La Mancha is the region where most sangria is produced.

Nevertheless, this drink did not exactly originate in this area. At this point, its origin remains somewhat confused.

To begin with, you should know that spiced wine was one of the most consumed drinks in Europe from antiquity, because it was safer to drink than water, as this was not potable.

There are records in a dictionary dating from 1788 where a priest, known as Father Esteban Torres, stated that sangria was a “drink invented by the English that is drunk a lot in the English and French colonies in America.” On the other hand, an 18th century English magazine mentions a punch “with strong wine and Madeira called sangre.”

Another theory places sangria’s origins in the Antilles when it was a British colony. Even the main expression comes from the English word “sangaree” which was inspired in its turn by the Spanish “sangre” because of the characteristic colour given by the red wine.

This was how sangria, which was called “wine lemonade” in some Spanish colonies in America, reclaimed its linguistic origins by expanding its consumption in Spain after 1850.

But, it was not until the Francoist period (1936-1975) that sangria became popular in Spain, especially in the 1960s with the imminent arrival of tourists.

Its consumption caught on so much that its recipe was established in a law in 1970, which stated that it is a “drink made of wine and still or sparkling water with juices, natural citrus fruit essences, with or without sugar.

Currently, sangria is drunk in many countries, nevertheless, it cannot be called this anywhere other than Portugal and Spain, due to an agreement established by the European Parliament, which indicates that this expression should only be used in these countries, otherwise it should be called “a flavoured wine-based drink”, which must be followed by the country of origin.

Simple and careful recipe

The RAE (Royal Spanish Academy) defines sangria as a cold drink made with water, wine, sugar, lemon and other additions.

Sangria is very easy to prepare and the only difficulty is in the fact that the fruit should macerate for a couple of hours so that the drink has a definite taste of fresh fruit, but this should not exceed more than 3 hours.

So far, three types of sangria are well-known: one made with red wine, one made with white or sparkling wine, also known as white sangria, and Zurra (or Zurracapote) originally from northern Spain and made with red wine, peaches, apricots and nectarines.

The simplest recipe only involves wine, squeezed oranges or lemon juice, peaches or apple slices, sugar, lemonade, rum or brandy (these last three ingredients are optional). And of course, lots of ice because it is a drink served cold.

It should be served in a clear jug, so that you can see the fruit: and this should have a neck of the sort that allows you to place a long ladle in to stir the contents and prevent damage.

And knowing this, sangria is one of the drinks that you should try if you are not Spanish and decide to take a trip in the hot summer months. Do not hesitate to ask the locals for the best Sangria in town!


sourabh

Sangria: a home-made and refreshing drink

Considered as a family drink and used to accompany food such as lunch or dinner, sangria has a large number of followers in Spain, the rest of Europe and Latin America.

It’s a drink that is part of the Spanish character. You may wonder why it is so popular in our country? Because sangria is a drink of sun and summer - that’s why! It is what sets the tone in small gatherings at home in Spain, during those hot months at that time of the year. 

Origin and popularity

It is said that the Autonomous Community of Castile-La Mancha is the region where most sangria is produced.

Nevertheless, this drink did not exactly originate in this area. At this point, its origin remains somewhat confused.

To begin with, you should know that spiced wine was one of the most consumed drinks in Europe from antiquity, because it was safer to drink than water, as this was not potable.

There are records in a dictionary dating from 1788 where a priest, known as Father Esteban Torres, stated that sangria was a “drink invented by the English that is drunk a lot in the English and French colonies in America.” On the other hand, an 18th century English magazine mentions a punch “with strong wine and Madeira called sangre.”

Another theory places sangria’s origins in the Antilles when it was a British colony. Even the main expression comes from the English word “sangaree” which was inspired in its turn by the Spanish “sangre” because of the characteristic colour given by the red wine.

This was how sangria, which was called “wine lemonade” in some Spanish colonies in America, reclaimed its linguistic origins by expanding its consumption in Spain after 1850.

But, it was not until the Francoist period (1936-1975) that sangria became popular in Spain, especially in the 1960s with the imminent arrival of tourists.

Its consumption caught on so much that its recipe was established in a law in 1970, which stated that it is a “drink made of wine and still or sparkling water with juices, natural citrus fruit essences, with or without sugar.

Currently, sangria is drunk in many countries, nevertheless, it cannot be called this anywhere other than Portugal and Spain, due to an agreement established by the European Parliament, which indicates that this expression should only be used in these countries, otherwise it should be called “a flavoured wine-based drink”, which must be followed by the country of origin.

Simple and careful recipe

The RAE (Royal Spanish Academy) defines sangria as a cold drink made with water, wine, sugar, lemon and other additions.

Sangria is very easy to prepare and the only difficulty is in the fact that the fruit should macerate for a couple of hours so that the drink has a definite taste of fresh fruit, but this should not exceed more than 3 hours.

So far, three types of sangria are well-known: one made with red wine, one made with white or sparkling wine, also known as white sangria, and Zurra (or Zurracapote) originally from northern Spain and made with red wine, peaches, apricots and nectarines.

The simplest recipe only involves wine, squeezed oranges or lemon juice, peaches or apple slices, sugar, lemonade, rum or brandy (these last three ingredients are optional). And of course, lots of ice because it is a drink served cold.

It should be served in a clear jug, so that you can see the fruit: and this should have a neck of the sort that allows you to place a long ladle in to stir the contents and prevent damage.

And knowing this, sangria is one of the drinks that you should try if you are not Spanish and decide to take a trip in the hot summer months. Do not hesitate to ask the locals for the best Sangria in town!


Posted by: Carmen Contreras at 00:00

Labels: sangria , Andalucia , refreshing drink , home-made , Spain

Sunday, 28 January 2018

Andalusian fishing

Leisure activity in Andalucia

A productive and leisure activity in Andalusia 

Andalusia has become known for being a region of culture, fiestas and good food, but its greatest attraction is its natural beauty; the highlights of which are its seas, rivers, streams, pools, lakes and lagoons that as well as contributing to tourism, embellish our region and allow one of the largest productive activities like fishing to develop. 

Fishing is just one of the activities with a long tradition in Andalusia. It is an essential part of the Andalusian economy and diet. The fishing fleet in our region is the second most important in Spain due its vast area. 

How did Andalusian fishing develop?  

Andalusia has discovered an inexhaustible source of wealth in fishing. It is estimated that annual production exceeds 65 thousand tonnes, as many people work in this activity. About 1,493 boats have been registered as engaged in fishing in our waters and in international fishing grounds. 

Fishing in Andalusia has been developing since the 16th century, the period when this resource really began to be exploited. Catalan and Levantine companies introduced trawling techniques to the Andalusian coast. 

From the 18th century, Spanish fishermen attached great importance to Isla Cristina in Huelva province, which became Andalusia's main fishing port, being the leader in the industry in terms of fresh fish auctions. 

In the fishing industry in Andalusia, there is an increase in aquaculture activity (a technique for managing and developing the breeding of fish, molluscs, and algae in fresh or salt water). The main species produced in aquaculture are sea bass, sea bream, sole and tuna, to which can be added molluscs, such as mussels. This activity mainly takes place in the marshes, estuaries and intertidal areas of Huelva and Seville. 

A leisure activity

 Even though Andalusian fishing is extremely beneficial to the economy, it is not just restricted to those who do it to earn a living, since it also leaves room for enthusiasts who enjoy it as a leisure activity. 

Andalusia, recognised as an area with a seafaring tradition, is doubtlessly the ideal place for recreational fishing, due to its incredible settings which include reservoirs, rivers and seas. 

Nevertheless, this type of activity cannot be carried out everywhere. There are designated areas for this, called “Cotos de Pesca” (fishing preserves) which are controlled by well-established rules that allow for the appropriation and use of catches in accordance with the annual fishing regulations.

Likewise, there are also “Cotos de Ciprínidos” (freshwater Cyprinid fishing preserves) designated for reservoirs. Species permitted to be caught in these preserves are barb, pike, catfish and black-bass. Meanwhile, common and rainbow trout are the most plentiful species in Andalusia's river preserves.

The fishing period or season in Andalusia generally begins in March and extends until the end of August and September. Similarly, there are preserves where it is possible to carry out this activity 12 months a year, such as the Santa Maria reservoir in Pozoblanco (Cordoba province).

Other recommended places are the Corumbel reservoir (in the municipality of La Palma del Condado in Huelva province), the San Rafael de Navallana reservoir (in Cordoba province) and Guadalmellato reservoir (which is a river in Cordoba that is a right bank tributary of the Guadalquivir).

There are 49 fishing preserves in total spread around all the rivers and reservoirs in the eight Andalusian provinces, which makes our region one of the best places to practise recreational fishing. 

An extensive river system 

 The river flows in Andalusia are one of the highest because of certain factors in mountainous areas and in areas near to the sea with abundant rainfall. 

The Guadalquivir river, which includes Seville, Cordoba and Jaen provinces and a large part of Granada, Huelva and Cadiz provinces, is the largest in Andalusia and becomes the main waterway, formed by a group of rivers, lakes and streams.

Andalusia is divided into two zones that depend on its hydrological system: the Andalusian Mediterranean Basin is formed to the south and the Guadalquivir Basin to the north.

The Andalusian Mediterranean Basin is not a river basin with so many channels, because there are no rivers that flow entirely through it with tributaries coming to it from each bank. All the small basins form the so-called Andalusian Mediterranean Basin. 

sourabh

A productive and leisure activity in Andalusia 

Andalusia has become known for being a region of culture, fiestas and good food, but its greatest attraction is its natural beauty; the highlights of which are its seas, rivers, streams, pools, lakes and lagoons that as well as contributing to tourism, embellish our region and allow one of the largest productive activities like fishing to develop. 

Fishing is just one of the activities with a long tradition in Andalusia. It is an essential part of the Andalusian economy and diet. The fishing fleet in our region is the second most important in Spain due its vast area. 

How did Andalusian fishing develop?  

Andalusia has discovered an inexhaustible source of wealth in fishing. It is estimated that annual production exceeds 65 thousand tonnes, as many people work in this activity. About 1,493 boats have been registered as engaged in fishing in our waters and in international fishing grounds. 

Fishing in Andalusia has been developing since the 16th century, the period when this resource really began to be exploited. Catalan and Levantine companies introduced trawling techniques to the Andalusian coast. 

From the 18th century, Spanish fishermen attached great importance to Isla Cristina in Huelva province, which became Andalusia's main fishing port, being the leader in the industry in terms of fresh fish auctions. 

In the fishing industry in Andalusia, there is an increase in aquaculture activity (a technique for managing and developing the breeding of fish, molluscs, and algae in fresh or salt water). The main species produced in aquaculture are sea bass, sea bream, sole and tuna, to which can be added molluscs, such as mussels. This activity mainly takes place in the marshes, estuaries and intertidal areas of Huelva and Seville. 

A leisure activity

 Even though Andalusian fishing is extremely beneficial to the economy, it is not just restricted to those who do it to earn a living, since it also leaves room for enthusiasts who enjoy it as a leisure activity. 

Andalusia, recognised as an area with a seafaring tradition, is doubtlessly the ideal place for recreational fishing, due to its incredible settings which include reservoirs, rivers and seas. 

Nevertheless, this type of activity cannot be carried out everywhere. There are designated areas for this, called “Cotos de Pesca” (fishing preserves) which are controlled by well-established rules that allow for the appropriation and use of catches in accordance with the annual fishing regulations.

Likewise, there are also “Cotos de Ciprínidos” (freshwater Cyprinid fishing preserves) designated for reservoirs. Species permitted to be caught in these preserves are barb, pike, catfish and black-bass. Meanwhile, common and rainbow trout are the most plentiful species in Andalusia's river preserves.

The fishing period or season in Andalusia generally begins in March and extends until the end of August and September. Similarly, there are preserves where it is possible to carry out this activity 12 months a year, such as the Santa Maria reservoir in Pozoblanco (Cordoba province).

Other recommended places are the Corumbel reservoir (in the municipality of La Palma del Condado in Huelva province), the San Rafael de Navallana reservoir (in Cordoba province) and Guadalmellato reservoir (which is a river in Cordoba that is a right bank tributary of the Guadalquivir).

There are 49 fishing preserves in total spread around all the rivers and reservoirs in the eight Andalusian provinces, which makes our region one of the best places to practise recreational fishing. 

An extensive river system 

 The river flows in Andalusia are one of the highest because of certain factors in mountainous areas and in areas near to the sea with abundant rainfall. 

The Guadalquivir river, which includes Seville, Cordoba and Jaen provinces and a large part of Granada, Huelva and Cadiz provinces, is the largest in Andalusia and becomes the main waterway, formed by a group of rivers, lakes and streams.

Andalusia is divided into two zones that depend on its hydrological system: the Andalusian Mediterranean Basin is formed to the south and the Guadalquivir Basin to the north.

The Andalusian Mediterranean Basin is not a river basin with so many channels, because there are no rivers that flow entirely through it with tributaries coming to it from each bank. All the small basins form the so-called Andalusian Mediterranean Basin. 

Posted by: Carmen Contreras at 00:00

Labels: sea , rivers , Andalusia , fishing , Spain , Andalucia

Friday, 11 August 2017

Paella was born in Valencia

 

As well as many other dishes from various parts of the world, paella evolved from  local produce. It is estimated that its preparation began between the fifteenth and sixteenth centuries, when the inhabitants of some of the rural areas of Valencia started to mix the different ingredients they had available to make a fast and easy meal for the farmers and shepherds.

In principle, they added fresh vegetables to rice with chicken and rabbit, as well as saffron and olive oil, ingredients that gave it its characteristic flavour of the Mediterranean. As paella became more popular, seafood and shellfish were added.

There are many stories that revolve around this mythical Spanish recipe, one of them tells that it is a dish that was usually consumed in the evenings. Another legend, dating to the Spanish War of Independence, relates that a French general, impressed by the exquisite taste of paella, told a woman that "for each new plate of rice cooked he would free a Spanish prisoner." In the end, the military had to release 176 prisoners.

The exact origin of paella, pride of any Valencian, is located in the rice area near the lake of Albufera.  Olive oil and saffron, essential ingredients for its preparation were added to the original recipe. Similarly, the farmers of the time, in addition to the meat and vegetables they had on hand, incorporated tavella and ferraura (two native types of green beans) and garrofó (a flat and white bean), as well as paprika, rosemary and snails.


Why is it called paella?

 

This dish, one of the most famous in Spain, owes its name to the frying pan in which it is cooked called a "paella" or "paellera". The shape of this pan should be a minimum diameter of 30 centimeters, with edges of 7 to 12 centimeters, not very deep, with two handles fixed to the sides that support the stew and allow it to be transported easily.

For an authentic Valencian paella, the Ministry of Agriculture of the Valencian Government has decreed that ten ingredients must be included,  chicken, rabbit, basil (green bean), garrofon, tomato, rice, olive oil, water, saffron and salt.  However, garlic, artichoke, duck, paprika, snails or rosemary can also be added.

Over time, other variations have been created of which "paella marinera" is the most popular and accepted. In this one vegetables and meat are replaced by diverse seafood, molluscs and fish. (In addition to supplying the water for fish stock - not sure about this bit!). 

Another type of paella is "mixed" in which, as it's name suggests  meat, chicken or rabbit is mixed with seafood. This recipe is rarely consumed in Valencia but will be found in most non-Valencian or foreign restaurants.

 Paella alicantina"  is made from a broth, which contains fish (sepia, prawns and swordfish) and meat (chicken or rabbit). Its elaboration originates from the south of Valencia, especially in the counties of l'Alacantí-Alcoià or the Foia of Castalla.

Paella became famous first in Spain, and began to spread to other cultures and countries such as Belgium and France after the nineteenth century.  Its rise in most continents was mainly due to being a festive dish that became common in family gatherings, and was born to gather people together and to celebrate.

sourabh

 

As well as many other dishes from various parts of the world, paella evolved from  local produce. It is estimated that its preparation began between the fifteenth and sixteenth centuries, when the inhabitants of some of the rural areas of Valencia started to mix the different ingredients they had available to make a fast and easy meal for the farmers and shepherds.

In principle, they added fresh vegetables to rice with chicken and rabbit, as well as saffron and olive oil, ingredients that gave it its characteristic flavour of the Mediterranean. As paella became more popular, seafood and shellfish were added.

There are many stories that revolve around this mythical Spanish recipe, one of them tells that it is a dish that was usually consumed in the evenings. Another legend, dating to the Spanish War of Independence, relates that a French general, impressed by the exquisite taste of paella, told a woman that "for each new plate of rice cooked he would free a Spanish prisoner." In the end, the military had to release 176 prisoners.

The exact origin of paella, pride of any Valencian, is located in the rice area near the lake of Albufera.  Olive oil and saffron, essential ingredients for its preparation were added to the original recipe. Similarly, the farmers of the time, in addition to the meat and vegetables they had on hand, incorporated tavella and ferraura (two native types of green beans) and garrofó (a flat and white bean), as well as paprika, rosemary and snails.


Why is it called paella?

 

This dish, one of the most famous in Spain, owes its name to the frying pan in which it is cooked called a "paella" or "paellera". The shape of this pan should be a minimum diameter of 30 centimeters, with edges of 7 to 12 centimeters, not very deep, with two handles fixed to the sides that support the stew and allow it to be transported easily.

For an authentic Valencian paella, the Ministry of Agriculture of the Valencian Government has decreed that ten ingredients must be included,  chicken, rabbit, basil (green bean), garrofon, tomato, rice, olive oil, water, saffron and salt.  However, garlic, artichoke, duck, paprika, snails or rosemary can also be added.

Over time, other variations have been created of which "paella marinera" is the most popular and accepted. In this one vegetables and meat are replaced by diverse seafood, molluscs and fish. (In addition to supplying the water for fish stock - not sure about this bit!). 

Another type of paella is "mixed" in which, as it's name suggests  meat, chicken or rabbit is mixed with seafood. This recipe is rarely consumed in Valencia but will be found in most non-Valencian or foreign restaurants.

 Paella alicantina"  is made from a broth, which contains fish (sepia, prawns and swordfish) and meat (chicken or rabbit). Its elaboration originates from the south of Valencia, especially in the counties of l'Alacantí-Alcoià or the Foia of Castalla.

Paella became famous first in Spain, and began to spread to other cultures and countries such as Belgium and France after the nineteenth century.  Its rise in most continents was mainly due to being a festive dish that became common in family gatherings, and was born to gather people together and to celebrate.

Posted by: Graham at 00:00

Labels:

Friday, 16 June 2017

Land of opportunities

We at InlandAndalucia Ltd experience it every day: inland Andalucía is really a land of opportunities. 

Just have a look at those property prices and promotions there now are! 

 

For inland Andalucía has always been sensitive to the economic conjuncture.

Being mainly rural, far from Madrid and even more so from the crossroads of the major economies, coupled with an economy that heavily relies on tourism, our beautiful region can go from economic boom to low. 

Resulting in that today, in 2014, it's very much a buyers market. 

 

Update 2015: bargain properties

In the first 3 months of 2015 80% of our sales were for homes costing less than 100,000 Euro.

15% of sales was for properties under 150,000 Euro and 5% for properties of over 150,000 Euro but still with great reductions. 

If ever there was an ideal moment to buy property in Andalusia, to realise that dream, it's now. 

Andalucians are used to the eternal ups and downs of the market, and can react rather laconically. 'Just wait and the wind will turn again'. 

During the highs Andalucía is full of opportunities too. Think of that amazing boom in the 1990s and well until the new century. The newest most original architecture - what in most countries would take a decade, could get a permission here in a matter of weeks - the new train stations, urbanisations, not to mention the results in sports, music... Spain and Andalucía alike were dominating it all. 

In our blog we will keep you updated on the state of the economy and the predictions. 

In the mean time, have a look at those promotions and contact us with any question you might have.

Or… start browsing! 

www.inlandandalucia.com  

sourabh

We at InlandAndalucia Ltd experience it every day: inland Andalucía is really a land of opportunities. 

Just have a look at those property prices and promotions there now are! 

 

For inland Andalucía has always been sensitive to the economic conjuncture.

Being mainly rural, far from Madrid and even more so from the crossroads of the major economies, coupled with an economy that heavily relies on tourism, our beautiful region can go from economic boom to low. 

Resulting in that today, in 2014, it's very much a buyers market. 

 

Update 2015: bargain properties

In the first 3 months of 2015 80% of our sales were for homes costing less than 100,000 Euro.

15% of sales was for properties under 150,000 Euro and 5% for properties of over 150,000 Euro but still with great reductions. 

If ever there was an ideal moment to buy property in Andalusia, to realise that dream, it's now. 

Andalucians are used to the eternal ups and downs of the market, and can react rather laconically. 'Just wait and the wind will turn again'. 

During the highs Andalucía is full of opportunities too. Think of that amazing boom in the 1990s and well until the new century. The newest most original architecture - what in most countries would take a decade, could get a permission here in a matter of weeks - the new train stations, urbanisations, not to mention the results in sports, music... Spain and Andalucía alike were dominating it all. 

In our blog we will keep you updated on the state of the economy and the predictions. 

In the mean time, have a look at those promotions and contact us with any question you might have.

Or… start browsing! 

www.inlandandalucia.com  

Posted by: Graham at 00:00

Labels:

Properties in inland Andalucia

Inland Andalucia Ltd

T: (+34) 952.741.525

E: info@inlandandalucia.com

Visit our offices in:

Mollina (Malaga) and Alcala la Real (Jaén)

www.inlandandalucia.com

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That's the start of what many in Andalusia call theirfavourite season.It's the time ofCity Tripsand the busiest time of the year for city hotels i

Land of opportunities

We at InlandAndalucia Ltd experience it every day:inland Andalucía is really a land of opportunities.Just have a look at thoseproperty prices a

Andalusian fishing

A productive and leisure activity in Andalusia Andalusia has become known for being a region of culture, fiestas and good food, but its greatest attra

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