His own rebellion, without words … stripped of arguments. Improvisation is the artistic language of the KELIPÉ Company. Without neglecting the technical execution and evoking the FESTEROS cantes, like the Jerez bulería in all its essence or the gyrations of the SOLEA and what screams loudly in the cante and in the dance, the show becomes “chameleonic”, It transforms and varies on the stage as it progresses.

This multifaceted variety of possibilities to execute the sticks is what makes the KELIPÉ Company unique. The target audience is all those fans, whether they understand this Art or not, who want to have a close experience of what it is like to be and feel the Flamenco Gypsy. Anyone who is capable of feeling and being moved will not be impassive in front of the company’s show KELIPÉ.

The air, the sun and the salt in the dance and the gypsy cante, of Susana “LA YEDRA”, the racial voice of Antonio “El Taranto”, the mastery of the guitar of “El Indio”, and the pure and old touch of the “Azukita” guitar, shows us the “most flamenco face of Flamenco”, in a show where the heart has “reasons” that “the reason” does not understand.

La entrada “Flamenco de Ley” se publicó primero en SPAIN by Día Libre.

La entrada PRIVATE TOUR MALAGA se publicó primero en SPAIN by Día Libre.

The kitchen space is less than five minutes’ walk from the market, in the Barrio de la Artes. There we have everything you need to learn to cook traditional recipes of our cuisine.

You will do it step by step and accompanied at all times by our team, who develops the workshop in a didactic, enthusiastic, participative and, above all, delicious way. Thus, local gastronomy and cuisine become a different way of discovering a little more about our culture.

During the whole activity you will be accompanied by a person from our team that we call food-sherpa: an expert and passionate person of our culture and our gastronomy. People who believe that the gastronomic culture is an important part in the history of a place and its lifestyle.

La entrada The secrets of cooking se publicó primero en SPAIN by Día Libre.

Finally, we will approach the old warehouse of a traditional establishment of our city now converted into a small tavern with a lot of charm. There, we will enjoy the aperitif with an handmade Vermut or, if you prefer, a rich muscatel wine from the house, which we will accompany with something to eat.

During the whole activity you will be accompanied by a person from our team that we call food-sherpa: an expert and passionate person of our culture and our gastronomy. People who believe that the gastronomic culture is an important part in the history of a place and its lifestyle.

La entrada The best flavors se publicó primero en SPAIN by Día Libre.