Spanish Cuisine Food
No one can deny that most of the food of the nation is one of the things that might have alerted visitors to the interests', and Spain is no exception. Mediterranean countries will be included in any of the neighbors, and 'particularly associated with France and Italy is one of the best in the world for quality and variety of products. On the contrary, it is impossible to talk seriously about the existence of ethnic food. But it is more appropriate to take into account the amount of food in the region, each of which has been influenced by the climate and lifestyle. Typical dishes of Spanish cuisine is more likely to use techniques like fire in the wine. (Red in the south and east to the east and white), baked with feta cheese and grilled on a grid (rubber), which are specific to the regional food group, set up the most used. sage green and nuts folded before starting verification. peculiarities. The tradition of regional cooking, it is useful to clarify a common problem, and food. 1.Paella Valencia rice is a food in a modern style in the mid-19 th century, most non-Spanish Paella is the national dish of Spain, in contrast with the confidence of the Spaniards. 'That this dish is a Valencian, and believe it is a symbol of the region. 2.Jamon (hamon) is listed as a Spanish ham, imported ham, jerked pork. 3.Tapas a variety of appetizers or snacks in Spain. They can be cold. (Such as mixed olives and cheese) or warm (such as chopitos that is fried, fried calamari). 4.Spain has spread with the cheese and the cheese will be made by the company (Idiazabel, Majon, Manchego), fresh cheese (Afuega'l Pitu, Mato), blue cheese (Cabrales, Picon Bejes - Tresviso) and cheese. cream 5.Without wine, no doubt, is a key component of the total and in each region of Spain. Spain, along with France and Italy seem to be the third largest producer of wine in the world. The Catalan cuisine has absorbed the best of the Mediterranean. In general, it is incredibly dependent on maintaining a true taste of seasonal and traditional in its Catalans are the people who think the difference. Want to combine and mix the ingredients and not all exotic appearing on the market. More typical of this area is known as the "Mar i Muntanya" which means "sea and mountains," This is a delicious and unusual combination of fish and meat products. Series such as pork and scallops, tuna soup with snails, rabbit and chicken and shrimp. It 'also important to note that this romesco pepper, hot sauce, served, cooked traditional goulash saffron, fish, tomatoes and potatoes, which are usually sprinkle the top with alioli ("Ali" media. "Garlic" and "oils" - olive oil). Galicia (in the north-west Atlantic) is the center of the fishing industry that the food is better, especially scallops, which are known as "the symbol of Santiago." In the city of Santiago de Compostela in the hole. tomb of Santiago, and the traditional Spanish almond cake from here, which is decorated with a sword is always in memory of a saint. King of All, of course, octopus in Galicia or Pulpo La Feria, cooked in traditional copper pot, and served on a wooden stand with the potatoes, slice, sprinkle with sea salt and a pepper large. One thing more to the taste of wine is included as a specific species in addition to wine, fishing, simpler, Albarino (Albariño) drew attention to the great white with flavors of peach,. apricot, almond, apple and fresh herbs. A region that is rich in seafood is the Basque country with the most basic principles of the kitchen is the minimum amount of hot spices. The fresh products only. In almost all the bars there is a tapas restaurant and a large part in the competition for the best tapas this year. Tapas can be replaced by gambas pil pil (prawns fried in olive oil) and champerniogne pil pil (mushrooms, roasted garlic), served in a ceramic dish with less. Visitors can try Piperade - soft scrambled eggs with red peppers, tomatoes and garlic. San Sebastian on the Bay of Biscay is a fishing pier that is popular with traditional salt cod (balacao) are particularly popular, is derived from cod in garlic sauce, fish of the sea, Pike, Berger. large, made of meat, grilled fish and fried with mushrooms and truffles, fresh water, which is fried, baked or pan to put in the circle will be. Choice of cheese can be an important issue for residents and tourists. It is worth tasting cheese is traditional for the region. Idiazabalmade. Type of raw sheep's milk. Only as a marinade for at least two months to get a taste of the delicate and soft. Old and New Castile is home to many traditional Spanish chickpea (nutes), beans, chorizo and ratatouille (a paste of garlic, herbs and olive oil) in favor. The dominant feature of this restaurant will be held in Arabic influences, especially nutes will be imported first. Carthaginians traditional Potato Tortilla (Tortilla) comes from the area as well as the local flavor of grilled steak, lamb and suckling pig. I will weigh 3-4 pounds and is about 15-20 days to cook the old furnace was used in order to become more trips meat must not forget the fish food in the region. Most popular this arebacalao At Ajo arriero (COD with garlic sauce), DOS pingada Y (ham and eggs), Arroz a la Zamora (ricein Samoranian) and sopa de ajo (garlic soup), wine lovers can test the success of the plant. distilled wine, local areas such as Ribera del - - Duero (red is more complex and expensive, and rose), Rueda (a light, fresh fruit and white wine) and Toro (a kind of high concentration..) Culture of Morocco have a huge impact on the Moors in Andalusia is to help people get acquainted with orange, almond and rice for paella soup Cold Today Andalucia bornin gaspachois is cooked with. tomatoes, olive oil, vinegar and garlic, apple cider, unlike those times when there are no tomatoes in Europe and gazpacho prepared from white grapes and almonds, is adorned with a mortar and pestle Moore. Andalusia is a snack and a classic salad of oranges and remojon (cod), escabeche (pickled fish) and some tapas. To summarize, it is appropriate to recognize that there are a variety of Spanish food can be found in a Madrid restaurant with regional cuisine, and it could be just the taste. As you can see the influence of both European and Arab states, which reflects the history of Spain in the diet. That's why the traditional cuisine of Spain is recognized as one of the attractions of this country
