La cocina tradicional de Málaga, authored by Enrique Mapelli, invites readers to explore the authentic flavors of Málaga's gastronomy. This cookbook compiles the region's most emblematic recipes, highlighting a culinary richness that blends products from both sea and land. From refreshing cold soups like ajoblanco and porra antequerana to exquisite conventual pastries such as bienmesabe, polvorones, and torrijas, each page pays homage to tradition and taste. Additionally, it features dishes made with muscat grapes and subtropical fruits, reflecting the diverse ingredients that define Málaga.