Gastronomic review of Spain
By Reyber Ramirez Osorio
Spain, a country on Europe's Iberian Peninsula, includes
17 autonomous regions with diverse geographic and
cultural characteristics. Madrid, its capital, is home to the
Royal Palace and the Prado Museum, which houses
works by European masters. Segovia has a medieval
castle (the Alcázar) and a - Google... More
Capital: Madrid
Provinces: Province of Barcelona, Malaga, Province of
Valencia, Alicante, Guipuzcoa, Province of La Coruña,
More
Population: 47.42 million (2021) World Bank
King: Felipe VI of Spain
Continent: Europe, Africa
Government: Constitutional monarchy
Area: 505,990 km².
Spanish gastronomy or cuisine is the dishes, ingredients,
techniques and the entire culinary tradition practiced in
Spain. It is a cuisine of origin that oscillates between rural
and coastal styles, and represents a diversity resulting from
many cultures, as well as landscapes and climates.
Spanish cuisine has been strongly influenced throughout its
history by the peoples who conquered its territory, as well as
by the peoples it subsequently conquered and colonized. This
situation has provided it with a great variety of culinary
techniques and ingredients.
Few preparations are as diverse in Spanish cuisine as cocido,
formerly known as olla.[4] One of the most widespread culinary
techniques in the northern half of Spain is roasting, which in
the interior is prepared in ovens (generally of meat
preparations) and on the coast is translated into its counterpart
on fish. Roasting in clay pots is a very common Castilian
practice, and there are several examples of it throughout the
country.[24] Sausages in their different versions are a common
preparation throughout Spain. In some cases it is typically
preserved by immersion in fat: the "orzas".
In many of the regional cuisines, frying food in boiling
olive oil is frequently used, applying it to both meat and
fish
(pescaíto frito). It is frequent that the classic gastronomy
uses clay vessels not only for cooking, but also for serving
dishes (casseroles). One of the classic preparations of
Spanish cuisine is sofrito, used in different traditional
dishes . Another typical preparation in some northern areas
is the
pepitoria and the chilindrón (originally from Aragon and
spread throughout the northwestern part of the Peninsula).
There is a great fondness for pickled vegetables, especially
olives, which are present in the southern half of Spain in
almost any informal appetizer, although eggplants, garlic,
onions (generally of small size) and gherkins are also worth
mentioning. The Spanish pickle has a strong vinegar flavor
. Among the preparations in vinegar are the pickled fish
and
poultry. Another common preparation is the marinade in
paprika. Among the sauces are mayonnaise, aioli, ajo
arrierro, ajo cabañil and atascaburras.
wich and the mixed sandwich with egg.
Among the most popular non-alcoholic beverages since the
16th century in Spain is chocolate in a cup, although this
popularity has been waning since the beginning of the 20th
century in favor of coffee, and is currently restricted to
chocolate shops that serve the popular chocolate with
churros and to traditional celebrations. Coffee is frequently
roasted,[34] and can be served without milk (black), with a
portion of milk (cortado), with milk, and with enough coffee
and a small proportion of milk (largo de café). Terminology
on coffee can vary from one region to another. Among the
most popular soft drinks is La Casera soda (a sweetened soft
drink), which is often mixed with wine and other beverages
in the hotter summer months. On many occasions horchata,
from the Levante region, is also used as a soft drink. In the
same way, although almost in disuse, is the barley water
and rice horchata. In the summer months it is very common
to drink slush and sorbets, although little by little cola soft
drinks are gaining popularity, which are usually served with
a slice of lemon in the glass. In the south of Spain, even
though it is a dish, cold soups such as gazpacho and
ajoblanco are also consumed as refreshments.
One of the alcoholic beverages that most characterize
Spanish cuisine is wine, which differs according to the
region and was introduced in the Peninsula by the
Phoenicians (see History of wine).[35] Other alcohol-
based beverages include rum (the popular cubatas),
anises de Chinchón and aguardientes (used as a courtesy
in restaurants in the form of shots and formerly used as
breakfast). Brandy is one of the beverages known since
ancient times, and as early as 1599 it was made in a still.
