2 The Diccionario de Madoz ( Dictionary of images de femmes de 40 ans enceinte Madoz, ) includes the following entry on Fuente-Álamo in the mid-19th century: Self-governing town in the province.
Another distinctive local dish is ajiharina, a porridge of flour, potatoes, and pieces of guarra, a regional sausage.
In 1939 shortly before the end of the civil war, Republican forces sank the troop carrier.2 The creation of the Marquessate of Villena united Chinchilla and Fuente-Álamo, and they stayed united when the Spanish crown assumed control in 1480, in the wake of a peasant revolt against the marquess Diego López Pacheco y Portocarrero.The flamboyant semicircular apse peaks in a dome, which was painted in 1954 with a fresco of the Assumption of Mary by Manuel Muñoz Barberán.Materiales de Calidad, siempre usamos los mejores materiales y cuidamos la fabricación de nuestros productos.6 Public services edit The town has a clinic and an indoor recreational center with a pool.8 Dance of the Gazpachos : deux amis à la recherche de l'homme This is celebrated on August 14, with the making of the best torta de Gazpacho in the province.The local specialty is the torta de Gazpacho, not to be confused with the Andalusian gazpacho.The lunch usually includes hornazo, a traditional pastry served with boiled eggs.The ajibolo or mortared garlic shares the salt cod, potatoes, olive oil, and garlic of the standard atascaburras of La Mancha, but eschews the usual nuts.Industry is growing at an impressive rate, and the community is reaping the benefits.
Cuisine edit The characteristic cuisine of Fuente-Álamo is rooted in the town's agrarian roots, brimming with strong, high-calorie dishes.
Of Albacete (8 leagues).located on a northern hillside.6 Typical desserts include hornazo, arrope, butter cakes, flor frita, and sweetbreads.On Fuente Álamo was Granted authority from King.Alpera and was named for its renowned springs Fuentes de Alamo.Pork, however, is a growth industry here.Cerdán Milla, Antonio (2001).Gachasmigas, made with flour, potatoes, garlic, olive oil, water, and salt, is typical winter fare.In 1269, the area became the village.Chinchilla de Monte-Aragón within the, seigneury of Villena, owned by the family.
Coordinates : 384135N 12554W /.69318N.43170W /.69318; -1.43170.
3 This is made with flour or crackers and the pig's bacon and liver, often seasoned with a variety of spices.
8 A popular expression recalling this practice goes: "La hoguerita de San Antón que nos guarde el chicharrón; y la de San Blas que nos guarde la 'tajá (We burn the pork rinds in Saint Anthony's fire, and the cuttings in Saint Blaise's).