Cartagena and its region as a geographical area with historical background has its own gastronomy. Geographically it is the capital of a natural region that bears his name, Campo de Cartagena and which produces high-quality vegetables.
One of the most unique products of Cartagena gastronomy are salted fish. Salting is a technique for preserving fish using salt that the Romans already used in this area. Another singularity applied to Cartagena gastronomy is the Azohía almadraba, a fishing technique with a system of nets anchored to the bottom and close to the coast that is installed between February and June, the time when tuna spawn in the Mediterranean. The main fish dish in the cuisine of the city and its countryside is undoubtedly the caldero, combining rice and fish from the Mediterranean and Mar Menor.
Sea products are also joined by a wide range of products from the Campo de Cartagena such as peas, artichokes, tomatoes that are eaten raw or accompanied by salted fish and broad beans, the latter dry, giving rise to another very important dish of the Cartagena gastronomy, the michirones.
Continuing with the traditional gastronomy, it is worth highlighting the broth with balls from the Cartagena countryside, with special mention of the Galilean balls that are prepared every January 16 in the Pozo Estrecho council.
All these dishes can be accompanied with excellent quality white, sweet, red and rosé wines (with Campo de Cartagena Protected Geographical Indication) and, of course, the Asian coffee, a mixture of coffee with condensed milk, cognac, cinnamon, Licor 43 and a lemon rind. All served in an exclusive crystal glass made for this sole purpose.