Solar resorts in Spain have long been a favorite vacation spot for tourists from all over the world. Country of bullfighting and flamenco attracts travelers with its unique nature - beautiful scenery, warm Mediterranean sea, the great cultural heritage - rich and ancient historical monuments and paintings of paintings, and, of course, the same exquisite cuisine.
Without a doubt, the kitchen of Spain - one of the main attractions of the country. The biggest influence on its formation had the Romans and Moors, and later - the colony of Latin America. All this has added to the traditional Spanish cuisine extraordinary sharpness and zest, the same which is now well appreciated by the world.
The main products of modern Spanish cuisine - is olive oil, a variety of fruits and herbs, fragrant spices, tomatoes, potatoes, sweet peppers and seafood. But we can not with absolute certainty that the combination of these ingredients are traditionally in all regions of the country. One can hardly find similarities between sea Basque cuisine and simple dishes of Castile. The difference between climate and the interpenetration of foreign cultures, is uneven in Spain, largely determined the similarities and differences of Spanish culinary traditions.
Spain can be divided into eight gastronomic zones. For each of them characterized by its own set of dishes and ways of their preparation:
• North: cider, sour-milk products, fish dishes of the Basque Country, changurro (shellfish with crab), Consumption fabada (beans with pork);
• Valencia: the main dish - paella, other rice dishes;
• Catalonia - smoked sausage, garlic sauce, roast "kasuela";
• Pyrénées: ham, sauce chili ";
• Andalusia: cold vegetable soup "gazpacho", ham;
• Central Zone: roasted meat, steamed vegetables, sausages;
• Balearic Islands: mayonnaise, platters of pork, sausage, pastries puff pastry;
• Canary Islands: fish food, tropical fruits.
Regardless of regional biases basic element of Spanish dining table is wine. The Art of Wine, inherited by the Spaniards from the Romans turned their country into one of the main legislative production and wine tasting. Along with the products of French wine white and red wines of Spain the highest quality and exceptional clarity. Especially appreciated in the global market dry wines Spanish wine from Rioja, an amazingly aroma, flavor and texture.
In Spain, the popular and other types of beverages. Spanish Light beer is often proposed in restaurants as an aperitif, to wash down sandwiches and snacks. It is also widely known Spanish fruktorvye liqueurs and Asturian apple cider, and numerous herbal, fruit and honey liqueur, as well as anisette. In general, the choice drink is very broad and diverse, which allows to find something to your liking, regardless of their own biases and national traditions.
Spain - a country of wooded mountains and arid plains, fertile soils and humid, rainy areas. And, like the landscape, the cuisine of Spain as much versatile, refined and diverse. The highest skill of the culinary art, combined with the commitment of the Spaniards to the culture of service, provided to her worldwide fame, glory and recognition. Each person can be found in Spanish cuisine dish for myself and fall in love with him forever.
The main products of modern Spanish cuisine - is olive oil, a variety of fruits and herbs, fragrant spices, tomatoes, potatoes, sweet peppers and seafood. But we can not with absolute certainty that the combination of these ingredients are traditionally in all regions of the country. One can hardly find similarities between sea Basque cuisine and simple dishes of Castile. The difference between climate and the interpenetration of foreign cultures, is uneven in Spain, largely determined the similarities and differences of Spanish culinary traditions.
Spain can be divided into eight gastronomic zones. For each of them characterized by its own set of dishes and ways of their preparation:
• North: cider, sour-milk products, fish dishes of the Basque Country, changurro (shellfish with crab), Consumption fabada (beans with pork);
• Valencia: the main dish - paella, other rice dishes;
• Catalonia - smoked sausage, garlic sauce, roast "kasuela";
• Pyrénées: ham, sauce chili ";
• Andalusia: cold vegetable soup "gazpacho", ham;
• Central Zone: roasted meat, steamed vegetables, sausages;
• Balearic Islands: mayonnaise, platters of pork, sausage, pastries puff pastry;
• Canary Islands: fish food, tropical fruits.
Regardless of regional biases basic element of Spanish dining table is wine. The Art of Wine, inherited by the Spaniards from the Romans turned their country into one of the main legislative production and wine tasting. Along with the products of French wine white and red wines of Spain the highest quality and exceptional clarity. Especially appreciated in the global market dry wines Spanish wine from Rioja, an amazingly aroma, flavor and texture.
In Spain, the popular and other types of beverages. Spanish Light beer is often proposed in restaurants as an aperitif, to wash down sandwiches and snacks. It is also widely known Spanish fruktorvye liqueurs and Asturian apple cider, and numerous herbal, fruit and honey liqueur, as well as anisette. In general, the choice drink is very broad and diverse, which allows to find something to your liking, regardless of their own biases and national traditions.
Spain - a country of wooded mountains and arid plains, fertile soils and humid, rainy areas. And, like the landscape, the cuisine of Spain as much versatile, refined and diverse. The highest skill of the culinary art, combined with the commitment of the Spaniards to the culture of service, provided to her worldwide fame, glory and recognition. Each person can be found in Spanish cuisine dish for myself and fall in love with him forever.
