Spanish cuisine: tradition and dishes

One of the biggest attractions of Spain is undoubtedly its cuisine - one of the best in the world for the quality and variety of products. It is impossible to talk seriously about the existence of national cuisine, rather it is about the many regional cuisines, each of which was influenced by climatic conditions and its own way of life.

Galician cuisine in general on the other "Spanish" not like. A Basque is more similar to Georgia (more on the Abkhaz)&# 8230; In general, the Spanish kitchen can only say that it is often used such methods as quenching wine (red in the south and west of the country and white in the east), baking with feta cheese and grilled (grill). Specific for all cuisines of Spain is the widespread use of green sage and grated walnuts.

Spanish Restaurants

Food in Spain - is one of the most enjoyable ceremonies of everyday life. Spaniards eat with pleasure, without haste. Diversity and richness of the culinary arts, combined with the commitment to the Spanish culture plates and tablecloths, contributed to the fact that everywhere, whether it's a big city or a small village, very easy to find a place where you can eat well. In a traditional home environment and in the famous high-end restaurants, where before you are five forks (for classification scale the number of forks is from one to five), anyone can pick up a suitable ratio between price and quality to suit your tastes and habits.

Lunch time is usually lags by about a half hour from the standard in Europe, but its duration in a variety of dining options allows each customer to eat at the usual time for yourself.

Dinner begins usually not before 9 pm, cafes and restaurants are often filled only about 23 hours. Night revelers visiting a considerable number of institutions, like the sun at dawn to meet a portion of hot chocolate and churros (spiral dough, fried in oil).

Menu, and the price is usually located at the entrance to the restaurant, where visitors can also offer business lunch, the price of which, as a rule, below.If menu is not available, you can ask before you sit down. Anyway, the food in Spain are generally inexpensive pleasure.

The cost of maintenance is included in the price of food, however, usually, though not necessarily, the visitor leaves for tea from five to ten percent of the bill as a thank you for the service. Most of the restaurants once a week does not work (Sunday or Monday), but nonetheless there are a large number of institutions with continuous working day.

Northern Spanish cuisine

In the Basque Country was developed seasonal cuisine based on family cooking with their own specialties, such as Tuna pot (potatoes with mackerel) and changurro (clams with crabs). Particularly well-known benefits, such as cod in garlic sauce (bacalao al pil-pil) or in Biscay, fins ling (kokotxas) and huge beef burgers on the grill (chuletones de buey), and delicious eel fry - considered one of the unsurpassed Spanish dishes.
In Asturias should certainly try Fabada asturiana, excellent dish of beans, and excellent local cheeses and cider.

Cantabria offers us a great variety of seafood and mountains and high quality products, such as beef, anchovies and dairy products. Different types of shellfish, trout, sardines and rice dish with salmon CBE mode (arroz santanderino).

Among the features of the kitchen Galicia, worthy of mention sweat, kaldeyradas, octopus, dairy products and confectionery, boiled octopus famous (pulpo a feira), pig's trotters with leaves rutabagas (lacon con grelos), whiting fish, braised in a clay pot (merluza a la gallega).

In the area of the Pyrenees is famous chili sauce "chilindron" - Tomato sauce, peppers and onions. Aragon offers us an infinite variety of dishes with this excellent sauce is prepared with it, such as chicken (polio al chilindron), partridge (perdiz) or ba raninu (cordero). Also remarkable ham from Teruel.

Diversity and richness - that's two suitable definition for simple, abundant and natural food in La Rioja and Navarre, gourmets appreciate sauces and side dishes of vegetables. For fruit and vegetables the local fertile valleys - a paradise, and is grown asparagus, peppers, cucumbers, garlic, as well as peaches and pears enjoy well-deserved reputation for its quality. Potatoes, lettuce shoots and early vegetables or tender shoots are used for the preparation of fish dishes of excellent trout caught in mountain streams, and meat dishes cooked with special additives under the influence of French cuisine. Specialties for these areas - sweet peppers with various fillings (pimientos rellenos) and acute lamb stew (navarro cochifrito) .Dopolnyaet local cuisine dessert, which plays a leading role cheese or dairy products (cheese), fresh fruit, chocolate or canned fruit and traditional buns.

Mediterranean cuisine

Mediterranean cuisine, combined with the famous Mediterranean diet that has proven health benefits, based on a trinity of wheat, olives and vines, to which are added such important components such as rice, vegetables, garlic, herbs and other vegetable crops, as well as cheese, yogurt , fish, meat, eggs and fruit. This diverse and rich cuisine has its own characteristics and nuances in different natural zones of the Spanish Mediterranean.
Catalonia has long has close ties with South France and Italy, so fantasy Catalan chefs has no boundaries. The basis of many of the main dishes is one of four sauces: sofrito (sofrito, garlic, onions, tomatoes, peppers and herbs), samfaina (samfaina, tomato, pepper and eggplant), Piccadilly {picada, garlic, herbs and roasted almonds) and, finally, Ali-Oli (ali-oli) of garlic with olive oil). One of the favorite dishes - roast ("Cazuela"). Popular here thick and flavorful ear of monkfish (suquet de peix), fried pork sausage with white beans in boiling lard (mongetes amb botifarra), as well as pig's head stew and pork legs (cap-i-pota). These individually or as a snack often take white bread, oiled and rubbed with garlic and tomato.

Great features and contrasts different as Valencian cuisine, which is typical Mediterranean cuisine: fish, vegetables and fruit combined with dishes prepared in the Central Plateau region of Meseta: steamed vegetables and stewed game. This cuisine is famous for its variety of rice dishes, which is prepared both dry and in broth or in paella, in addition to the famous pilaf "paella", Valencia cooked rice with various ingredients: meat, Marisco, vegetables, fish. Vegetarians get here real pleasure from vegetable stew in the peasant (pisto huertano) - beets, beans and legumes. Specially cooked eggs mullet (hueva de mujol) and widespread - a dish of rice and fish (caldero), which is prepared in a deep frying pan - the caldera on the coals, his happy to eat on the coast .. Sweet dishes "nougat" (Paste) and ice cream bear the imprint of the influence of Arabic cuisine

A characteristic feature of the cuisine of Murcia is also the use of se