Spanish cuisine: main dishes by region
Asturias and Cantabria Despite the fact that Spain is most often associated with the eternal sun, sea and palm trees, in the North of the country rains can go even…

Continue reading →

Traditional Spanish food
The famous Spanish chef Pepe Rodriguez, awarded in 2011 the national award in the field of gastronomy, says that the Spaniards have become worse to eat at home ("se come…

Continue reading →

Why food is not the most important thing in a Spanish lunch
The Spanish word sobremesa has no correspondences in other languages, although the idea here is quite simple. This is the time you enjoy sitting at the table with friends or…

Continue reading →

Alcohol

The strongest of the traditional spirits of Spain are various types of aguardiente (Spanish aguardiente, literally – “burning water”), produced by distilling fermented fruit or vegetable raw materials. The most common of them is Aruch, distilled from the remains of grapes pressed during the process of making wine.

Sherry
Main article: sherry
Sherry is a wine produced in Spain. The name of this wine is derived from the city of Jerez de La Frontera.

This fortified wine is made from three grape varieties Palomino Fino, Pedro Jimenez and Moscatel. Moors, for a long time occupied part of the territory of Spain, called the local wine “cherish”, from this word came the English name of sherry — “sherry”(sherry). For example, Fino, a clear, light dry drink Amontillado has a bright amber color and a slightly sweet taste, Oloroso-dark gold with a rich flavor, Pedro Jimenez the sweetest drink with a taste of raisins, cream mahogany color and sweet taste, Pale cream straw color and very sweet, and Medium blended drink, bright red. It is good both in pure form and in the form of cocktails. It goes well with vodka, whiskey and gin. Cocktails based on it are a great aperitif.

Wine
Main article: Winemaking in Spain

The skin red dry wine
Wine is the most consumed drink in Spain. Wine has been a staple of all regional cuisines since the Romans, who spread the art of winemaking to the Pyrenees. Today, together with France and Italy, Spain is the three largest wine producers in the world.
In 60 wine regions of Spain grow about 90 varieties of grapes.

Sangria
Main article: Sangria
Sangria-a traditional Spanish red drink (hence the name: Spanish sangría from Spanish sangre-blood) of dry red wine, sweetened, seasoned with spices and with the addition of various fruits, often citrus.
Sangria is usually served in jugs and poured into wide glasses with ice.

Cider
Cider is produced in Asturias (Northern Spain). It comes in two varieties: Spanish sidra natural and Spanish espumosa. Natural cider-dry, with an alcohol content of 5-6 %, has a bright bouquet and is valued higher. The second type is a sparkling semi-dry drink with added sugar. In the Basque Country to produce a Spanish sidra pittara fortress 4 %.

Beer
Spaniards consume much less beer than the Germans or the Czechs, but in recent years, sales of this drink in the country has increased significantly.
Among the most popular varieties: in Madrid-Spanish Mahou, in Malaga-Spanish San Miguel, in Seville — Spanish Cruzcampo, in Granada-Spanish Alhambra. When you order a beer: caña (Саñа) — a small serving (Cup or glass); Harrah (Jarra) — a large mug.

World famous Spanish craft Breweries: for example, Edge Brewing Barcelona, Nómada Brewing Co., Cerveses La Pirata.

Liquors
Among the most famous Spanish liqueurs Licor 23 (it consists of 23 different components) and Ponche Caballero [ponche Caballero] with a delicate taste of spices. The Balearic Islands are famous for their wonderful herbal liqueurs. This, above all, Hierbas de Mallorca [erbas de Mallorca]. The composition of this liquor includes extracts from 25 different plants, including-mint, wormwood, rosemary, lavender and Myrtle. There are three varieties of this liquor: sweet, dry and mixed (mix).

Also widely known Spanish liqueur pacharan, made by blending sugar syrup, alcohol tincture of blackthorn berries, anise and, as a rule, small additives of various aromatic essences-most often fruit or vanilla.

The Town is quite a strong liqueur Palo [Palo]. At the dawn of its origin, it was used as a remedy for malaria, as it contained a medicinal substance quinine. Subsequently, the recipe was improved: Palo began to add sugar, cinnamon, nutmeg, carob extract and other components. Like Hierbas de Mallorca, Palo can be sweet and dry. Liquor Frigola [frigola] is made on the island of Ibiza from the leaves and flowers of thyme.

In many regions of Spain produced liqueurs from various fruits: Licor de manzanas [likor de manzanas] apples, Licor de melocotones [likor de melocotones] of peaches, Licor de fresas [likor de fresas] from strawberries, Licor de guinda [likor de Hindu], cherry and Licor de platanos [likor de plátanos] of bananas. Some very unusual species: for example, in Extremadura produced Licor de bellota [likor de bellota] — a liqueur made from acorns, in Murcia de Licor cantueso [likor de cantueso] — the lavender liqueur and Licor de canela [likor de Canela] — a liqueur made from cinnamon.

Soft drink
Horchata( Horchata): a kind of white, slightly sweet drink made from ground almonds. You can try in bars, restaurants, but as a rule – in Horchateria (“Horchateria”). Sumo (Zumo): juice – the choice of juices is very diverse. An interesting combination-a mixture of orange juice and lemon. Granizados (Granizados) — frozen juice. Mineral water (Agua mineral) – usually served with ice.

Tea and coffee
In Spain, it is not very accepted to drink tea. In Spanish tea will sound like infusion (Infusion, literally “infusion”) or te (Te). Coffee (Cafe) — served in Spain in bars, cafes, restaurants in different versions: “cafe solo” — black coffee, “cafe cortado” — coffee with a slight addition of milk, “cafe con Leche” – coffee with milk.

Summer Spanish soup Ajoblanco: original recipe
Ingredients Almonds 120 g. French baguette 4 pieces Garlic 3 cloves Water 1 l. Olive oil 75 ml. Sherry vinegar 50 ml. White grapes salt 1 tsp. Ajoblanco - Spanish…

...

Mussels. How are they prepared in Spain?
"Revealed-throw away. Unopened-throw away, " - I say in a hurry to a friend. "Throw everything away? she wonders. No, you need to cooking to throw out already opened. After…

...

GASTRONOMIC THESAURUS (part 2)
Morcilla black pudding, made with pig's blood, lard and spices, comes from this holiday. It is very popular not only because of its taste, but also is a kind of"…

...

5 original Spanish sausages
Jamon is famous all over the world. Unfortunately, this can not be said about the Spanish sausages, the names of which are known to gourmets, but say little to most…

...