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Cuisine IN SPAIN

The cuisines and wines of Spain are as varied as its terrain and people.

Basque Cuisine, considered one of the best in the world, is complemented superbly by the excellent red wines from the nearby Rioja region. The centrally located Castile region is renowned for its hearty stews and baby pig and lamb dishes, which are ideally combined with the outstanding wines produced in the Ribera del Duero region. The Mediterranean cuisine has reached justifiable fame for providing a balanced diet with exquisite flavours and for its liberal use of olive oil, aptly called Spain`s liquid gold. But let us not forget the famous “ Tapas”, the “ Paella".

Cuisine in Spain

THE CUISINE OF LA RIOJA, like good food, is the result of low heat and slow velopment. Based on local products, the differences in climate and physical environment are also reflected in the letters, so that the cuisine of the mountains and the Valley are as diverse as its landscape profiles.Pork, lamb and veal are from ancient culinary base in untainous areas.

The Pork lends itself to use absolute foundation is housed in a pantry that keeps chorizo, sausage, pork, bacon, ham, center ham, pork pâté and ham RIOJANO, honored with designation of origin and characterized by leg cut and adobe exterior with garlic, spices and paprika.The garden grows vegetables of great value in the gastronomic world. Highlights asparagus, cauliflower, artichokes, peppers, mushrooms, leeks or borage. The combination of these, is the STEW RIOJANA.HUNTING from the excellent rabbit stew or partridge, and fish, tasty trout.The wines of Rioja wine country par excellence, ancestral origins, are excellent.

Today over 38,500 tierrra Valley has produced six Rioja grape varieties: - Tempranillo, Carignan, Graciano, Garnacha, Viura and malvesía.

La Rioja enjoys designations of origin Reserva, Gran Reserva and Crianza. As for cheese, cheese camerano, made with goat milk, is one of the excellent dairy La Rioja. BASQUE CUISINE, the cuisine of the Basque people, includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli sparkling wine, and Basque cider. A basquaise is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers.

Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The mountainous nature of the Basque Country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine with fresh and cured meats, many vegetables and legumes, and freshwater fish and salt cod. The French and Spanish influence is strong also, with a noted difference between the cuisine of either side of the modern border; even iconic Basque dishes and products, such as txakoli from the South, or Gâteau Basque (Biskotx) and Jambon de Bayonne from the North, are rarely seen on the other side. Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country.

Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Cuisine and the kitchen are at the heart of Basque culture, and there is a Museum of Gastronomy in Llodio.


ANDALUSIAN CUISINE is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterized by gazpacho, fried fish (often called pescaito frito in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.

Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. The foods are dredged in flour a la andaluza (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squid; cuttlefish; "bocas de la Isla", a dish found in San Fernando that uses a local crab that can regenerate its claw; flounder; smelts; etc .Andalusian cuisine includes also some unusual seafood, like ortiguillas, sea anemones in batter.

Andalusian desserts are heavily influenced by medieval Andalusian cuisine. Notable dishes include pestiños (a deep-fried pastry bathed in honey), alfajores, amarguillos (a form of almond macaroons) from Medina Sidonia, the polvorones (almond cookies of Estepa), lard bread, wine doughnuts, and torrijas.

EXTREMADURA CUISINE, Spain is known for the different ways of preparing the Iberian pork and the mutton.

The main characteristics of the traditional Extremaduran cuisine were its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends and neighbors. The resulting dishes are eaten with local bread.The preferred spices in Extremaduran cuisine are pennyroyal, garlic, bay leaves and anise. Olive oil is used for frying and as an ingredient in many dishes.Among the pork or mutton-based dishes, some of the most well-known are the callos con manos de cerdo (tripe with pig's feet), caldereta de cordero (mutton stew), cabrito en cuchifrito, frite de cordero (mutton fry) and the cabrito a la hortelana (lamb stew with vegetables).

The chanfaina in Extremadura has nothing to do with similarly named dishes in the Iberian Peninsula, like the Catalan Xanfaina, which is a Spanish version of the Occitan Ratatouille. The Extremaduran chanfaina is a rich stew of mutton liver, brain, heart and kidneys cooked with a mixture of bay leaves, garlic, bread crumbs and boiled eggs. Traditional Extremaduran gastronomy includes other meats, like hen (gallina), which is one of the main ingredients of the emblematic cocido extremeño stew, hare arroz con liebre (rice with hare) and frogs ancas de ranas fritas (fried frog legs). It also includes local fishes like the tench tencas fritas (fried tenches) and trout truchas con jamón (trouts with ham), and even a certain large lizard in a regional speciality known as lagarto con tomate. This dish is made by frying slices of lizard in olive oil, after which they are stewed with tomatoes and onions on a slow fire in an earthenware pot.Among the basic popular dishes the ones based on chick peas are dominant.

Other main ingredients are, habichuelas (beans), potatos, pumpkin, chestnuts, onions and bell peppers. The most famous dishes of Extremadura are the cocido extremeño, the potaje de garbanzos y judías blancas (chick pea and bean soup), the sopa blanca de ajos (white garlic soup), the potaje de castañas secas (chestnut soup), the olla con "asaura" (a stew with offal and blood), the Ajoblanco extremeño and the gazpacho extremeño (a variant of gazpacho with ham). There is very little in the way of vegetarian dishes in the traditional cuisine. Some of the ancestral dishes of Extremadura are fast disappearing, like the migas and the gachas. These are very ancient dishes, one of the most prominent being the migas con torreznos. Vegetables like cardoon and borage were formerly widely used in soups. Certain dishes of the Extremaduran cuisine show the influence of neighboring Portugal, like the lentejas estofadas (stewed lentils) and the sopa de perdices (partridge soup).


ASTURIAN CUISINE, refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.

Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturian rivers, notably the Sella; the first fish of the season is called campanu (Bable word for campana), a bell tolled to signal the first catch.

The most famous regional dish is Fabada Asturiana, a rich stew made with large white beans (fabes), pork shoulder (lacón), morcilla, chorizo, and saffron (azafrán).Apple groves foster the production of the traditional alcoholic drink, a natural cider (sidra).

Sidra is traditionally poured in by an expert server (or escanciador): the bottle is raised high above his or her head to oxygenate the brew as it moves into the glass below. A small amount (~120ml) is poured at a time (called a culín), as it must be drunk immediately before the sidra loses its carbonation. Any sidra left in the glass is poured onto a woodchip-strewn floor or a trough along the bottom of the bar.

Asturian cheeses, especially Cabrales, are also famous throughout Spain and beyond; Cabrales is known for its pungent odour and strong flavour. Asturias is often called "the land of cheeses" (el pais de los quesos) due to the product's diversity and quality in this region. Other major dishes include faba beans with clams, Asturian stew, frixuelos, and rice pudding.

GALICIAN CUISINE refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain.

These include shellfish, empanadas, polbo á feira (a dish made of octopus), the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor. The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia.

In Galician cuisine, neither the cook or the recipe really matters; what is being served is the central part of the cuisine. In Galicia, a wide variety of sea produce can be found in traditional dishes, due to the province's long shoreline and traditional fishing economy. Agriculture products such as potatoes, maize and wheat are also a staple in the Galician diet, along with dairy and meat products from animals such as cows, sheep and pigs; Galicia's grasses and shrubs are green year-round and are excellent for grazing.


CATALAN CUISINE is a Mediterranean cuisine from Catalonia.

It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine to the Alt Urgell and Cerdanya comarques, often referred to as "Catalan mountain cuisine". It is considered a part of Western Mediterranean cuisine.

THE CUISINE OF COMMUNITY OF MADRID is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II. As the city grew, it incorporated the culinary traditions of the municipalities it absorbed into the area now known as the Community of Madrid.

The smell of local cooking is frequently compared to that of food fried in vegetable oil: churros, calamares a la romana, tortilla de patatas, bocadillos de calamares, patatas bravas, choquitos, gallinejas, among other traditional dishes, which can be smelled cooking no matter the time of day.

The culinary history of Madrid began at the end of the 16th century, when King Felipe II established Madrid as the capital city of his kingdom. From this point forward, people from all parts of the Spanish Empire flocked to the city, bringing with them their unique customs and traditions. Some of the most famous local inns were established during these early centuries of development: Posada de la Villa in 1624 and Casa Botín in 1725. One of the earliest restaurants is the Lhardy, which opened its doors in 1839, which prompted the establishment of similar locales. In 1873, entrepreneur Matias Lacasa arrived from Viena and decided to open a bakery to sell his patented pastry pan de viena. His establishment grew to become the base of the Viena Capellanes chain of pastry shops.

Today, Madrid is home to many restaurants, offering both regional Spanish dishes and international cuisine. An international culinary destination, Madrid is lauded by its foreign visitors, whose only complaint is the Spanish schedule for meals. As in much of Spain since the Francoist era, dinner is served between two and four in the afternoon, and a light supper is consumed after ten at night. Eating tapas is common in Madrid. This is the practice of visiting several bars and ordering a number of small, varied dishes which are then shared among the people in the group. Many of the same local dishes available as tapas can also be ordered in regular servings at sit-down restaurants.


CASTILIAN CUISINE refers to the typical dishes and ingredients in the cuisine of Castile-La Mancha region of Spain. These include pisto (a vegetable stew with tomato sauce), gazpacho manchego, the famous queso manchego (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas.

The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients. Ingredients tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds.

The cuisine of this area was popularized by Cervantes in his Don Quixote de la Mancha, where a number of traditional dishes are mentioned.

CASTILLA Y LEON CUISINE refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes ("guisos") and its grilled or roasted meats ("asados"), its high-quality wines, the variety of its desserts, its sausages ("embutidos"), and its cheeses. In addition, in certain areas of Castile and León, one can find the important production of apples, almond paste, etc.

Castilian-Leonese cuisine is built around stews and asados, as well as a large assortment of desserts. The major dishes in this cuisine are of veal, morcillas, legumes (such as green beans, garbanzos, and lentils), simple soups with garlic, and select wines.

Other major dishes include pork and embutidos, found all over Castile and León, but that reach their peak in Salamanca (specifically in Guijuelo and Candelario); several types of empanadas; roast lamb and suckling pig; morcilla; haricots; cocido maragato (eaten in reverse order); botillo of Bierzo; jamón from Guijuelo; and queso castellano (a sheep's-milk cheese).Major wines in Castilian-Leonese cuisine include the robust wine of Toro, reds from Ribera del Duero, whites from Rueda, and clarets from Cigales.