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…

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SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 1)
The diversity of culinary traditions: from Africa to America, the cuisine of Spain has absorbed the culinary traditions of the Arabs, Italians, Greeks, learned a lot from the gastronomic preferences…

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Try Spain for a taste!
Let us close our eyes and be transported to the distant, shrouded in the sun and sea breeze of Spain, in its southern province of Andalusia, the city of Seville,…

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gastronomic

Spanish wines: what to drink?

To begin with-a little statistics that will show us the complexity of the issue.
So, Spain is the country with the largest number of vineyards on the planet. 15% of the world’s vineyards are located here. For wine production Spain ranks third in the world, behind only France and Italy. In Spain, more than a hundred certified wine regions, in which several tens of thousands of wine producers produce hundreds of thousands of brands of this drink. And here is how in all this diversity to understand how to choose exactly what will give pleasure to you personally, while leaving in the purse of money and even a snack? Here is a bit information, which must you in this help. 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 family after the meal.

Spain is a country where food is treated with special piety. Here were born and scattered around the world recipes of hundreds of delicious dishes and delicacies – such as tapas, paella, gazpacho, jamon. The fame of the skills of Spanish cooks also spread.

Therefore, it would be quite strange to say that the most important thing in the Spanish meal – not the food. And yet it is so.

However, before you start spooning into your gazpacho, let me explain-Spaniards don’t take food lightly. Continue reading

SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 2)

Ajoblanco – another fellow gazpacho, only without the addition of tomatoes. The soup is seasoned with ground almonds, and instead of bread (which is part of the soup), the dish is served with grapes or melon. Cocido is one of the varieties of main dishes in Spain. Tourists are most fond of Cocido madrileño-hot and thick soup, popular in Madrid. The composition of the soup includes chickpeas or beans, small vermicelli (sometimes it is replaced by rice), as well as several types of meat and meat products. The aroma of the dish gives garlic. The dish is served in several ways: first broth with vermicelli, then beans with vegetables, and at the end – meat. Puchero-another thick soup, more like a second dish. It includes several types of meat, ham, vegetables. Puchero eat with rice or pasta. Meat: variety of recipes if you collect recipes of meat dishes of any Autonomous community of Spain, you will get a weighty book. Meat in Spain love and know how to cook. Continue reading

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"…

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Spanish cuisine: what is its history? Part 2
People who do not like hotels, but prefer to rent apartments or villas, immediately plunge into the grocery-shopping-market world of the country in which they reside. The world is usual…

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Ideas for lunch: Spanish gazpacho
Gazpacho is a Spanish soup originating in the Mediterranean cuisine. Despite the fact that this is the first dish that is eaten cold, in winter it does not hurt to…

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Tapas-special food
Tapas are different small, but very hearty dishes that are suitable for a quick snack, and for snacks during lunch or a party with friends in the bar or at…

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