Description of Segovia

Segovia is a spanish city located in Castilla y León, next to Madrid. This city is kinda famous because of the roman acueduct it has (800 meters long). It has 50.000 habitants aprox.
The weather is usually very cold from October to April, and that affects a lot to the habitants at the time of going out. Besides, there are a lot of old people. That, overall, makes Segovia a very quiet city. People here is not really sociable and funny as the people of the south of Spain. They are more shy and even sharp sometimes. There are two Universities, but seems like young people don't really enjoy going out and having fun, because I have barely seem them.




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Changes through the years

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In 1808, Segovia was sacked by French troops during the War of Independence. During the first Carlist War the troops of the pretender Carlos de Borbón attacked the city without success. During the nineteenth century and the first half of the twentieth, it experienced a demographic recovery resulting from a relative economic revitalization. The population growth experienced throughout the nineteenth century accelerated from 1920: 16 013 inhabitants that year, 33 360 in 1960, 53 237 in 1981. From the 1980s growth slows down markedly 55 586 is 2004 and 56 047 in 2007.
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Typical Product

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I am going to talk about the oil cakes ( tortas de aceite ). Their origin is not really related to Segovia, but they are a very typical spanish sweet. Its process is not very complicated, and it's almost at all handmade: first of all, they heat oil with lemon zest and anise in grain and then pass it to a bowl. Then they add water and yeast and mix until the yeast is dissolved. Right after, they add liqueur of aniseed, sugar, strong flour, salt and sesame seeds and they knead it well, until a ball is formed and the dough peels off the walls of the bowl. They let it stand in a covered bowl in a warm place until it doubles its volume. They preheat it in the oven to 240 °. When it is done, they take portions of about 35-40 gr. and form pellets and roll the roll, they crush one of the faces by the sugar and they place it on a tray lined with paper and there they finish it stretching with the fingers giving the round shape by the edges. They bake it for 6-8 minutes, until they begin to...
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