1 October de 2020
They came to be considered a delicacy, later becoming the star of the main culinary event of the year: Christmas lunch and dinner. Georges Barbarin once said, "A living turkey is stupid, but a dead one is full of intelligence"
The almond tree is possibly the most common and popular nut tree. Moreover, it's one of the first fruit trees to be domesticated.
Lentils were first grown seven thousand years ago
They were the basic foodstuff during times of famine in Mediterranean villages, and were eaten instead of bread.
That includes roe and fallow deer and boar, although the best time to hunt them is later, in the beginning of winter and even in spring.
The most popular examples of small game are rabbit, hare, snipe, woodcock, quail, pheasant, wood pigeon and partridge.
They are considered a culinary gem in just about every region of Spain
Figs are a common fruit in pastry-making, purées, and stuffings, and they're also delicious in marmalades
Bread with olive oil is the simplest way to enjoy "liquid gold", a product of outstanding quality and variety in Spain
Bread has always been an extremely important ingredient throughout Spain.
Europe has Spain to thank for introducing this product, which is now enjoying its moment of glory after almost five centuries
Mussels, which are the most popular and least expensive seafood, are a classic ingredient in Mediterranean cooking
Baby squid is one of the most popular and delicious products from our coasts
This fruit has many positive dietary qualities. Peaches are one of the most popular packaged fruits worldwide.
This fish aligns perfectly with modern-day cooking, and many restaurants serve it all year long
Melons have a pleasant, refreshing flavor. They contain about 90% water by weight.
The tomato is a key ingredient in salads, extremely versatile in cooking, and a guardian of a gastronomically impeccable diet.
Suckling pig should be paired with a good wine, and there is a wide range of possibilities depending on the method of preparation.
From a culinary standpoint, eggplant is enormously versatile.
There are several different types of garlic: white, pink, purple or wine-colored (which is the most prized), and black.
Red or green, sweet or spicy, it is an essential product in Spanish gastronomy.
Everyone should celebrate the diversity and variety of Spanish foods when they sit down to eat, both at home and at restaurants
In our Seasonal Products section, we look at legumes. As temperatures drop, we start to crave soups and stews, recipes where these products generally have pride of place
There are more than 60 known varieties of truffle, around half of which come from Europe. They're collected in forests and available for sale when winter arrives
Peas were used as cattle feed until the 16th century, after which time they become part of people's diets
The Navarre regional government has always been the strongest supporter of the idea that asparagus has therapeutic properties
Five centuries after being brought over to Europe by the conquistadors, the potato is one of Spanish gastronomy's most prized ingredients, due to its versatility and culinary wealth
This cephalopod, which offers the true flavors of the sea, has the gastronomic appeal of a very fine steak
In addition to its status as the Lenten food par excellence and as a basic ingredient in stews and other meatless Lent recipes, cod is a popular dish in the winter months leading up to Easter
Hake is the most popular fish due to its versatility and delicate flesh. Moreover, it can be prepared in countless ways and is available all year round
It was consumed regularly in Rome and Greece and was the first European animal to reach America with Christopher Columbus on his second expedition.
The frequent use of eggs in Spain has given rise to an innumerable amount of recipes, some of which have gone on to become the most renowned dishes in Spanish cuisine
Salmon, which thrive in both river and sea environments, is a popular dish in international and regional Spanish cuisine.
The Jerte cherry production area is in the north of Cáceres province, in the mountain farming area of Trasierra-Gredos Sur.
Sardines are considered a delicacy by the working class and are also highly appreciated by most gourmets. In Spain, "sardine country" extends across Cantabria, Galicia and the Basque Country, as well as along the Mediterranean Coast
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