Business Aviation Tips and In-flight Catering for Seville, SpainMay 16, 2016 by Stacey Farooqui
Summer is drawing near and so is peak season for travel to Seville, Spain. Seville is the Andalusian capital and the capital of the Province of Seville. Summers in Seville are well-known for being the hottest in Europe, so be ready for the possibility of temperatures will above 90 F (32 C) with minimal rain.
When operating to Seville, you will arrive at Aeropuerto de Seville / Seville International Airport (SQV / LEZL), which is the main airport for this region of Spain. As you start planning for your departing flight, in-flight is available through the Air Culinaire Worldwide Network. Hopefully, you will have plenty of time on the ground to explore the many sights and tastes of Seville.
Seville boasts countless landmarks and architectural wonders. The Plaza de Espana is a must-see structure that features intricate ceramic tiles and brick. Barrio Santa Cruz, Torre Giralda, Parque d Maria Luisa and Casa de Pilatos are just a few of the most popular spots to visit and take in local culture and history back to the days of the Roman Empire. Popular annual events include carnival, Festival de Musica Antigua, Los Toros Bullfighting, Beinal de Flamenco and several religious celebrations throughout the year.
If you are looking for the best shopping in town, many say that is Calle Sierpes. Here you will find local shops, cafes and restaurants, where you can buy distinct cultural items (like ornamental fans, shawls, clothing and ceramics) and try authentic local cuisine. Seville’s culinary culture is so vibrant that there are several businesses that operate food tours and tapas tours, so you get a taste of the best the city has to offer without having to spend time planning and researching.
Another great way to explore the many flavors of the local cuisine is to visit a tapas bar. Here you can try as many small plates of a variety as dishes as you wish. Many Sevillano dishes feature world-class pork that the region is known for, including Jamon Iberico (cured pork), pringa (stewed pork shoulder) and chorizo (pork sausage). Amazingly, like the landmarks of the city, some of the culinary processes date back to the Roman Empire.
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