How does the meal begin? Catalan cuisine and not only
As you know, Spanish cuisine has absorbed several traditions: it is Roman (that is, since the days of ancient Rome), and the current Italian and French, and Arabic, and Jewish…

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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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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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smoked sausage

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” gastronomic ” protest addressed to the Moors-conquerors. expensive varieties of morsilla are usually eaten as an appetizer, the cheapest are designed exclusively for frying. Revuelto de morcilla-a dish of fried morsilla, cut into large pieces, served with scrambled eggs or rice as a main dish.

Bright red spicy chorizo “choriso” sausages made of coarsely ground pork, rarely beef, minced meat, seasoned with garlic, red pepper, cinnamon and cloves, are famous all over the world. They are distinguished by the degree of sharpness (picante “sharp” and dulce” not sharp”) and the presence of fresh herbs, such as Basil. Varieties that do not need heat treatment are used as an appetizer or added to salads. Chorizo fresco, short and thick raw sausages, are sold in bundles and require mandatory heat treatment. Continue reading

Features of Spanish cuisine

The cuisine of Spain has a truly Royal variety. It is interesting that the traditional “set of dishes” and methods of cooking vary depending on the region. However, there are common points – and in Catalonia and Andalusia eat tapas, love gazpacho soup and, of course, the traditional Spanish paella. No meal is complete without olive oil, whether it is a dinner in the Basque Country or a light snack somewhere in a Castilian cafe. By the way, if a tourist orders ice cream on a hot summer day, it is likely that it will also be prepared on the basis of olive oil. In Spain, this type of oil is used for everything-it is fried, baked, prepared sauces, seasoned salads, added to pastries and sweet desserts.

Seafood and jamon
An integral part of Spanish cuisine is a variety of seafood. In terms of the amount of seafood consumed per capita, Spain is second only to Japan worldwide. Continue reading

10 most popular Spanish dishes
Spain is a beautiful and friendly country, where hospitable people live and there is a huge amount of delicious food. If you are going to visit this amazing country, do…

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Sweet life
Chocolate production in different countries overgrown with their traditions and legends. This is an occasion not just to show up for a tasting, but to turn a visit to the…

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"Magnana" and the eternal holiday in the soul
Spain is a unique country, including thanks to its inhabitants. People here live in a relaxed rhythm, enjoy the momentary and without remorse postpone things for tomorrow. They dine only…

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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…

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