Spanish cuisine: Traditions and peculiarities
The cuisine of modern Spain is not much different from the old, native, simple and delicious peasant. Fresh herbs, goat cheese, farm bread, olives, fish dishes, cider and sangria wine – all these delicacies, soaked in sunlight, can be enjoyed everywhere in any restaurant on the beach. Spanish cuisine, despite its simplicity, is extremely diverse, as it has absorbed Roman and Moorish traditions, French and African elements, the traditional outline of Mediterranean cuisine and many elements imported from the New World. Read also: TOP 7 dishes of Spanish cuisine national cuisine of Spain is a completely abstract concept, because each region has its own special culinary tradition. We can only highlight the common points that are typical for the whole of Spain-an abundance of fresh vegetables, stewing meat and vegetables in wine, baking with sheep cheese and grilling, as well as the widespread use of sage greens, olives and grated walnuts. Spanish cuisine is limitless: you can’t try everything, even if you were born and lived all your life in this country. If you come to Spain for the first time, you should definitely try the most classic dishes of the country – the famous tortilla, spicy smoked sausage chorizo, delicious ham special smoked ham, cold tomato soup gazpacho and, of course, paella rice. In General, paella — the most famous Spanish dish that resembles pilaf: rice Spaniards add seafood, chicken or other additives. True gourmets know that in Spain there are eight unspoken gastronomic zones, and everywhere their signature dishes and drinks. Here, for example, in the North of Spain, in the Basque country, prepare delicious fish dishes, their business card – the famous dish of cod with a funny name peel-peel. The French, who understand the intricacies of exquisite taste like no one else, come to the North of Spain for fresh octopus, Merlot fish and sweets. Read also: Hot cocktail Spanish coffee In Catalonia impeccable cooking tender meat: the meat can be washed down with hot, smoked sausage fuet. If in the homeland of the Basque meat-not the best choice in the restaurant menu, in Andalusia, not even roasted meat steak seems a real delicacy and will melt in the mouth. In the Canary Islands, the best lunch is hare in salmorejo sauce, this dish goes well with a glass of Rioja red Spanish wine. In the Balearic Islands, as nowhere else in Spain, pork is cooked, and these Islands are famous for sweet puff pastry. A delicacy from Salamanca, Castile region-braised veal tail in tomatoes. Madrid cuisine is famous for its cocido — thick pea soups with boiled beef tripe, as well as black pudding, which is served with pepper sauce. The wonderful town of Segovia, which is located a few kilometers from Madrid, is famous for its roasted suckling pig, and the province of Soria − roasted lamb. Simplicity and speed of preparation − a common feature of recipes from different regions of the country. Spanish cheese-a direct competitor to French, Italian and Swiss Cheese, along with popular dishes and wine – another hallmark of Spanish cuisine. Spaniards, unlike cheese powers, are conservatives in cheese making, and do not accept experiments with flavors and ingredients. In total, there are more than a hundred Spanish varieties of cheese, but the most widely popular spicy Cabrales. Cabrales is a bit like the French Roquefort. Cabrales is produced only in one Spanish province – Asturias. To prepare this cheese, a mixture of sheep’s, cow’s and goat’s milk is necessary. Read also: Gazpacho: Cold Spanish soup the most popular sheep cheese-Manchego. This cheese is easy to recognize among other cheeses. Its surface is marked with a special stencil of dark gray Esparto grass in the form of a zigzag pattern on the sides of the cheese head. On the upper and lower parts of the figure looks like a spikelet. Popular as Mahon cheese with red pepper, smoked ideaball from the Basque Country, sweet quesillo and Zamorano from Castille and Leon. If in other countries the cheese usually finish the meal, in Spain a completely different approach: cheese is the main appetizer, which is eaten independently. Wine map of Spain Winemaking appeared in Spain in the second Millennium BC, but it entered the system only in the eighth century BC, when the Greek colonists came to Spain. Wine without exaggeration is the main of the main elements of Spanish cuisine. Spain, together with France and Italy is the three largest wine producers in the world, the country has a wide variety of excellent wines, and some varieties are famous all over the world. Read also: Spanish paella: History, recipe and cooking secrets Almost everyone knows Rioja, as Rioja – the most famous region-the producer of fine red wines. And if earlier in the world were known only two Spanish wine regions-Rioja and Jerez, today bright and high-quality wines produced in Valencia, Navarre and Catalonia. Tapas-the jewel of the Spanish table do you know what dish is considered the fastest in cooking, it is also called “dish for one bite”? It’s tapas. No Spaniard will ever give up tapas, because for them it’s not even food, but a lifestyle. Tapas-the name of a cold or hot snack, which is prepared in seconds. The history of this dish has many centuries. In the XIII century, the Spanish king issued a law that obliged all owners of Inns to serve intoxicating drinks to visitors small, but high-calorie snacks. Usually such a snack was covered with a glass of wine or beer, and it served as a free Supplement to alcohol. Read also: Spanish baked potatoes with tomato sauce Now as a snack can be any meat, grilled vegetables, fried mushrooms, potato or rice meatballs, fried squid or mussels. But the most popular type of tapas is called tortilla Hispaniola, which is made from eggs and potatoes. Looks like this dish to the regular omelet, only scrambled eggs not going to entertain guests, and a tortilla is. This convenient option is ideal for snacks suddenly descended friends, it is prepared quickly, as, indeed, many Spanish dishes.