Food Culture

ANDALUCIA

The land of friendly people, beautiful weather and treasure monuments. Each of eight provinces that make up this southern most region have their unique touch to define Andalusia cuisine. Natural flavor in olive oil and aroma is unique.

CANARIAS

For many reasons the canary cuisine have not been highly value in the rest os Spain for long time. The increase of tourism and establishment grow appreciation in canary cuisine mostly the market Promote seafood, wine and queso de canaries,(canaryan chesses).

EXTTREMADURA

The extremenan cuisine is in great position these days on Spanish movement, taking advantages on natural resources as Serrano ham, cheese olive oil and other fruits of the land have made strong name for themselves.

CASTILLA LA MANCHA

Known for manchegan cuisine made known themselves for three pillars, manchego cheese, saffron that was introduce for the Arabs in VIII century, Marzipan a delicious sweet , wine and oil are very important aspects in their cuisine considering olives tree and vineyards extend as far as the eye can see.

CATALUNYA

Catalan cuisine origin in rural towns with natural production. In a gastronomic view we have three Zone to divide, coast, plain and mountain . the evolution has been tremendous, here come the words Mediterranean cuisine, first origins of olive oil are from Catalonia.

BALEARES

Maritime country side with rich gastronomy as olive oil, Balearic pig, almond mallorquin shrimp and lobster, sea salt and besides Balearic cuisine are few wines from mallorca.

VALENCIA

What to say here paella and Valencia go together and rice, tradition culture, Valencia cuisine Is more than rice its fruits vegetables, meat and Valencia is home of the most famous Spanish Candy, turron good all year but known for hare whit family and friends in Christmas time.

MURCIA

Murcia has helped to create stable cuisine based on roasted dishes and rice plates. Murcia Cuisine is composed about thousand authentic recipes , once this unknown cuisine was Described as the unknown beauty.



RIOJA

La rioja has very rich regional cuisine which can be seen with a strong vegetable sector as Eggplant, artichoke, onions, tomatoes, peppers all this is possible by the influence of the duero River. Rioja is known too for the cured meats as the chorizo most known example. Canned Variety of vegetables, marzipan and of course rioja wine and snails.

ARAGON

Aragon’s cuisine s blessed by mother nature from snowy snow to Monegros dessert. Pork and olive oil define basics of aragonese cuisine wines from Calatayud, campo borja, carinena. The characteristic dishes are tender juicy lamb , teruel hams, peaches from calahonda, sweet Onions olive oil and pastries from almudebar.

NAVARRA

Use of vegetables is more common in Navarre cuisine. Located between Pyrenees mountains And the ebro river rich on cheese from various valleys. Cuisine with Basque influence as roncal cheese. The world famous piquillo pepers, white asparagus, artichoke from tudela, pochas beans , Pacharan liquor known as medical use to help the digestion.





MADRID

Madrid as many other capitals in the world has a splendid cultural mix that is more visible n the cuisine. The variety of both international and regional location and weather make home for many agricultural Products like strawberry ,asparagus from aranjuez and aniseed from chi chon.(sweet liquor serve on the Rocks, alone or with the coffee).

CASTILLA Y LEON

Geography with distinct cultural influences helps create a diverse cuisine. Castilla y Leon offers a Variety of meats like ham chorizo and roasted lamb. Garbanzo and beans are particularly well known in the region, wine lovers can enjoy a variety of Different denominations of origin as Rivera del duero and cheese made with sheep milk. Other products of the region are reineta apples known since roman times, lentils, guijuelo ham, Cecina de leon and botillo del bierzo is deboned beef smoked and curing process until get aromatic. The cuisine of Castilla Leon is quality and variety.

CANTABRIA

Sea and mountains provide pillars of cantabrian cuisine, seafood and cheese from Cantabria, Peppers and a powerful canned food industry. Type of cheesecake call Quesada, and sobaos Sweet bizcoche with lemon flavor.



PAIS VASCO

Passing recipes fro generation to generation vasc cuisine is linked to their history and culture basically Is composed of pastoral agriculture peas beans, green and red peppers, tomatoes, onions. Queso Idiazabal for cheese lovers, guindillas ( spicy green peppers ) serve as appetizer with olive Oil salt or anchovies. Bonito is tuna (blue fish). Hand cultivated kidney beans, regions of Alavesa and Guernica well known for their alubias(beans). Green peppers from Guernica are delicious simply fried as a appetizer.

ASTURIAS

The 300 km coast provide an unimaginable seafood and fresh fish closest to Galicia is known for Potato stew and amazing pork. Particularly famous for its wide variety of cheese as a Asturias an cheese, natural cider of Asturias known By sidra come from selection of fermented apples contain carbonic gas, other products are Austrian Beans and sausages. Asturias has manage to preserve its culinary history.

GALICIA

Galician cuisine of the most popular in the nation omelets, empanadas(cakes with almost any ingredient Most famous tuna cake) fish and meat. Other popular are tetilla cheese, veal, orujo popular aguardiente Made with grapes are produced under particular condition that distinguish from others wine and liquors From others all known from their quality.