Moratalaz

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[edit] Introduction

Moratalaz from Retiro district
Moratalaz from Retiro district

Moratalaz is a suburb of Madrid, Spain. It is a well known area because musicians such as Melendi and Alejandro Sanz have lived there. Moratalaz is on east of municipality of Madrid, it has 634.42 km² of surface area and is delineated by the highways of M-30 to the west, M-40 to the east and A-3 to the south.

[edit] Population

In this area live 106,344 people, 9,942 of which are immigrants according to the 2006 census.

[edit] Neighborhoods

Moratalaz is divided into thess neighborhoods: Pavones (141), Horcajo (142), Marroquina (143), Media Legua (144), Fontarrón (145) and Vinateros (146).

[edit] History

Moratalaz arose as a commuter suburb of Madrid during the 1960s. Famous inhabitants of the district have been Elvira Lindo, Melendi, el Dioni, Alejandro Sanz, "Cleanhead" Joe McGaha and Letizia Ortiz. In previous centuries it was a zone with small houses of field and flocks of ewes. The train of Arganda grew during the 1960s from the Colony of the Railroad, located in a stopping place of the old Vicalvaro-Madrid line, pertaining to the call. The highway that divided the Southeast area of the Madrid gave rise to the street of Vinateros (product transfer nonindustrialists with the Spot. The stop of military property where existia a field of fire gave to passage to the present street of Artillerymen and the tube station of the same name.

There was extraordinary and uncontrolled development in the Seventies, thanks to the programs of the Ministry of the Housing and the construction company Urbis. However, historical objects like arrows and yokes can be still found.

Valencian Antonio Galbis holds the Guinness Book of World Records for the largest paella that 100,000 people in Moratalaz enjoyed in 2001. Several giant cranes, rakes, a paella pan of 400 square meters, 6,000 kilograms of rice, 12,500 of chicken and rabbit, 5,000 of vegetables, 11,000 liters of virgin olive oil, 300 kilograms of salt, 26 kilograms of pimentón (smoked paprika), 16 kilograms of annatto and a kilogram of ground saffron were used.

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