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Iznájar is situated in the middle of Andalucía, and near at the height of other Andalusian cities, with a has a heritage of which lack the most important cities. It is the ancestral traditions that are inherited from generation to generation, social progress in agricultural commodities, the evolution of craft and culinary traditions, as well as the consolidation of celebrations that go back centuries.All this, coupled with the peculiarity that the municipality is made up of dozens of villages and districts. Iznájar is, finally, a town with a unique idiosyncrasy, which reveals the most intimate and curious human learning secrets.

Museums:

This ethnographic heritage is entrenched behind the walls of different museum spaces, which converge in the historic center of Iznájar. A clear example of this heritage is exposed in the Museo de Aperos de Labranza y Tradiciones Populares. As the name suggests, is closely linked to agricultural goods, but also other tools related to traditional crafts such as pottery.

The same concept has the Museo de Artes y Oficios, opened in 2007 to safeguard ancient crafts like barbershop, saddlery or blacksmithing. At one time, they were thw distinct professions of Iznájar.

As for the fine arts, Iznájar also offers exhibitions including the Museo de Escultural Naïf Antonio Cañizares, Sala Museo Antonio Quintana or Museo de Miniaturas de Forja y Madera Juan Pérez. This is another way to meet the town’s wealth in the hands of the artists of Iznájar.

Gastronomy:

Iznájar and surrounding villages keep a culinary wealth with large reminiscent of Nasrid and Muslim cuisine, consequence that this town was not conquered until the fifteenth century. Typical dishes include salmorejo de naranja y bacalao and porra made with ham, tomato, bread and pepper. The “guisillo” is very common in the family kitchen, to take advantage of stale bread together with other ingredients such as fish.

In this town of the Natural Park Sierras Subbéticas also highlight the pork products and traditional relleno de carnaval. Other recipes are huevos “Volaos”, pestiños, huesos de Santos, mantecados caseros and rosquillos almibarados.

Festivals:

These dishes are very common during Christmas and Easter. In the first there are still gangs of backpackers singing carols, habit of when these groups were asking the Strenna. The Passion of Christ also is remembered in Iznájar all out, keeping alive a stage that goes back years ago and in which whole town is a participant.

The first days of February is celebrated La Fiesta de La Candelaria, time at which many bonfires are lit at night, and San Blas, which exudes the smell of home-made “roscos”. But the big festivities Iznájar occur in the second week of September, with the celebration of Feria Real in honor of the Virgen de la Piedad, the patroness saint of Iznájar.

The feast days of Iznájar also have their own identity thanks to the troubadour tradition known as Cante de Poeta and a dance called the Chascarrá that finds its origin in the olive harvest.

That said, we hope that many of you go to Iznájar and their villages during the winter to enjoy the festivities and cuisine. We assure you that the visit will be like reuniting with the most ancient past oneself.