Spanish Cuisine

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No one can deny that national cuisine in most of the countries is one of the things that might alert tourists' attention, and Spain is not an exception. As any Mediterranean country it combines features of its neighbors; in particular, it is connected to France and Italy, being one of the best in the world for quality and collection of products. In contrast, it is impossible to talk seriously about the existence of ethnic cuisine, but it is more accepted to consider a estimate of regional cuisines, each of which was influenced by climatic conditions and lifestyle. In general, Spanish cuisine is likely to use such techniques as quenching in wine (red in the south and west of the country and white in the east), baking with feta cheese and roasting on a lattice (grill). Specific for all regional cuisines is the broad use of green sage and crushed walnuts. Before starting the checkup of main peculiarities of regional cooking traditions it will be helpful to expound its tasteless issues and dishes:

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How is Spanish Cuisine

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1.Paella is a Valencia rice dish, which in its modern form emerged in the mid-19th century. The majority of non-Spaniards consider paella as Spanish national dish in inequity to Spaniards' conviction that this dish is exclusively Valencia and is believed to be a seal of the region.

2.Jamon (Hamon) appears to be the Spanish name of ham, delicatessen, jerked pork ham.

3.Tapas are a wide collection of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried squid).

4.Spain is a cheese country, where wide distribution is achieved by firm cheeses (Idiazabel, Majon, Manchego), fresh cheeses (Afuega'l pitu, Mato), blue cheeses (Cabrales, Picón Bejes-Tresviso) and cream cheeses.

5.Without any doubt wine is the basic element of all and each of the regional cuisines of Spain. Spain, along with France and Italy, appear to be three of the largest wine producers in the world.

Catalan cuisine has absorbed all that is best in Mediterranean cuisine. Basically, it is amazingly simple, based on maintaining an authentic taste of seasonal products, and primary in its core. The Catalans are citizen who think in contrasts. They like to consolidate the incompatible ingredients and mix a myriad of using all that fresh that appears on the market. The most typical of this area is the cuisine called "Mar i Muntanya", which means "sea and mountain". This is a yummy and unusual way of mixing seafood with meat products. Such combinations consist of pork and scallops, tuna soup with snails, rabbit and chicken with crayfish. It is also prominent to note that it is here hot pepper sauce romesco is served, primary flavored goulash with saffron, seafood, tomatoes and potatoes, which are often sprinkled on top with alioli ("ali" means "garlic" and "oli" - olive oil).

Galicia (in the north-west, the Atlantic coast) is a town of fishery industry, which delivers the best seafood, especially scallops, which are known as "a seal of Santiago." In the city of Santiago de Compostela there is a tomb of the apostle of Santiago, and a primary Spanish almond cake originated here, which is always decorated with a sword in the memory of the saint. The king of all dishes, of course, the octopus in Galician or pulpo a la feria, cooked in primary copper pot, and is served on a wooden stand with potatoes, finely chopped, sprinkled with large sea salt and paprika. One more thing to taste is wines, which consist of also Specific ones; particularly, also straightforward fishermen wines, Albarino (Albariño) draws a big attention, being the white one with flavors of apricot, peach, almonds, apples and fresh herbs.

One more rich seafood region is the Basque Country, where the basic principle of cooking is a minimum of hot spices, but fresh products only. In almost every bar you will find tapas and every good restaurant participates in a competition for the best tapas of the year. However,tapas can be substituted by gambas pil pil (prawns fried in olive oil) and champerniogne pil pil (mushrooms, roasted with garlic), which are served in low round ceramic plates. Travelers also may try piperada - soft scrambled eggs with red pepper, tomatoes and garlic. San Sebastian in the Bay of Biscay is a popular fishing port from which the primary salted cod (balacao) is provided. A extra popularity is gained by cod in garlic sauce, fins of the sea pike, huge burgers made from beef on the grill and fry of the eel. There are many truffles and fresh mushrooms in the cuisine, which are fried, baked in casseroles or put in a pie. A big option of cheeses might be a significant inquire for both locals and tourists. It is worth tasting a primary for this area cheese sort Idiazabalmade from raw sheep's milk solely and is fermented for at least two months to acquire a delicate creamy taste.

The old and new Castile is a home of many primary Spanish dishes, where chickpeas (nutes), beans, chorizo and pisto (paste of garlic, herbs and olive oil) are in favor. The distinctive highlight of this cuisine is held in Arabic influence; particularly, nutes are imported initially by Carthaginians. primary potato tortilla (tortilla) also hails from this area as well as it is worth tasting local roasted suckling pig and lamb steak. The pig must be weighing from three to four pounds, and only 15-20 days old. To cook it an old oven is used, in which meat becomes more tender. Visiters should not forget about the magnificent fish dishes of this area. The most popular ones arebacalao al ajo arriero (cod with garlic sauce),dos y pingada (ham and eggs), arroz a la zamorana (ricein Samoranian) and sopa de ajo (garlic soup). Wine lovers can test local winery achievements of such areas as Ribera-del-Duero (sophisticated and high-priced red and rose wines), Rueda (light, fresh and fruity white wines) and Toro (highly concentrated sorts).

Moroccan culture has made a huge impact on the Andalusia cuisine as far as the Moors helped locals to get acquainted with citrus,almond and rice for paella. Cold soup gaspachois bornin Andalusia. Today it is cooked with tomatoes, olive oil, apple cider vinegar and garlic in inequity to those times, when there were no tomatoes in Europe and gaspacho was ready from white grapes and almonds, frayed along with Moorish mortar and pestle. Andalusia can also both with excellent salad of oranges and remojon (salted cod), escabeche (pickled fish) and many tapas snacks.

To sum up, it is accepted to admit that the whole collection of Spanish cuisine can be met in Madrid's restaurants, where both mixed and solely regional cuisine might be tasted. As one can see an affect of both Europeans and Arabs is observed, which reflects Spanish history within cuisine boundaries. That is why Spanish cooking traditions are acknowledged as one of the tourist attractions in this country.

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