Gastronomy in Cabo de Gata
The cuisine of the Natural Park of Cabo de Gata is the cuisine of the fields of Níjar, but it also shares recipes with the capital and part of the coasts of the Almeria Levant.
As in most popular national recipes, the recipes that are conserved as traditional in this part of Almeria have a lot to do with the years of scarcity, when it was time to juggle the imagination and the three or four ingredients offered by the cultivated lands and the generosity of the Mediterranean Sea.
Other dishes with pork meat are the different pots and pucheros whose recipes are spread throughout the province (with some variations) without being able to establish the origin of many of them.
Of this area are the cooked, wheat, cabbage, or chard esparragás, among others. In these pots the flavor (and the caloric contribution) comes from bacon, sausages, black puddings, bones and other resources of the pig.
Climate in Cabo de Gata
The climate is warm and temperate in Gata. In winter there is much more rain in Gata than in summer. This location is classified as Csa by Köppen and Geiger. In Gata, the average annual temperature is 13.9 ° C. There is about 681 mm rainfall.
The driest month is July, with 8 mm. 90 mm, while the average fall in January. The month in which it has the highest rainfall of the year.