Eating in Spain – Spanish food review
Spanish cuisine over the centuries has been influenced by many peoples-Romans, Moors, French, Italians. In General, the dishes are simple and uncomplicated, which is explained by their peasant origin for…

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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…

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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…

Continue reading →

something to eat

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

GASTRONOMIC THESAURUS (part 1)

The trivial thesis held by the British is that we ” eat to live, not live to eat.” At the same time, as K. Fox observes, the enjoyment and admiration of the magnificent cuisine of the French does not prevent the British from treating with contempt their “shameless love of food.” Among the English it is not customary to advertise their love of food and openly admit that food gives pleasure. About food as sensual-

it is customary to speak of pleasure in a light-hearted, jocular tone. Apparently, this is why poetic and erotic language in relation to food and names of dishes in the English community is not welcome. This is evidenced by the common humorous term “gastroperiodynia”, when used in respect of colorfully illustrated cooking magazines and cookbooks, with detailed descriptions of mouth-watering dishes, as well as in relation to enthusiastic discussions about food. Continue reading

Emperor, Yes not the. How to cook swordfish?

Fish occupies a worthy place in Spanish cuisine. From cheap and simple to expensive and rare. This is primarily due to the geographical state of the country — solid coast on almost all sides. The profession of fisherman has always been respected. Fish auction at Vigo Ispunjavati: ru.wikipedia.org in addition, the fish has always been a support in difficult times, for example, in the post. This was especially true of dried cod, which is rooted in the memory, consciousness and subconscious of the Spaniards forever. There is a famous dish bacalao al pil-pil-Bakalao pil-pil, it is from the Basque national cuisine (“pil-pil” – this is probably an imitation of the sound of Sizzling oil). The cod is soaked for up to 36 hours, then boiled, then fried in oil, in which the onion and garlic were fried before. It is clear that the fish dish appeared clearly not from a good life. And such bacalao in different regions full of the. In principle, the fish saved even in the most difficult time. Continue reading

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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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…

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Spanish cuisine: what is its history?
One of the most important features of Spanish cuisine is regional diversity, which, in principle, happens in many large countries. Galicia, Asturias, Castile New and Old, the Levant, Catalonia, the…

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Tapas or pintxos?
Anyone who has been to Spain, and even more traveled to the Basque Country, probably wondered this question. What is the difference between pintxos and tapas? And how did it…

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