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What is Spanish regional cuisine like?

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Spanish cuisine It is simple, tough and high class. Spanish regional cuisine is not improvised, fast or distressing, food is selected and prepared slowly. What in the gastronomic language we call the "point" is the key to the success of Spanish cuisine. Although not all regions can blast a good cuisine, since their austere customs give rise to a frugality, at odds, of course, with good, varied and succulent dishes, since they are prepared based on variety and abundance of their products and even of the special character of its inhabitants, in other regions or regions, where edible products abound, logically lend themselves to provide extraordinary cuisine.

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The Basque region It can lead the way in the exceedances of Spanish cuisine. They are famous fish dishes, squid, hake, bonito, cod, eels, sardines, etc.

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In the mountain Castilla, more austere and frugal, the mountain stew is prepared masterfully, as well as countless sweets made from delicious milk, product of its cattle.

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By their potions and pots we will distinguish Galicia and Asturias. The humble and frugal legumes are enriched by the great variety of components of pork products. The Galician pot, the Asturian fabada, the lacón with grelos. The scallops, the oysters, the crabs of the Galician coast, are unsurpassed.

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Rice is cooked throughout Levante, but where it takes true range and unsurpassed gastronomic quality is in the Valencian region. It is prepared in various ways, based on chicken, seafood, legumes and, already in its apotheosis, of meats, fish, legumes and mixed vegetables. Fish soups are varied and delicious.

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In the Andalusian kitchen The fried fish reigns and the refreshing gazpacho, contribution of vitamins, so varied from one province to another, that of Cádiz, that of Almería and that of Seville, of cortijero, of poor, of rich, of restaurant, etc., stands out gracefully.

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The two Castillas do not have a rich or varied cuisine, although they have valuable elements and enough fantasy to prepare them. The lamb of Burgos, the piglet of Salamanca and the veal of Avila are unparalleled. They are exquisite snacks, tasty and that, roasted even without marinade of any kind, can appear in the banquets. The hunt: rabbits, quail, partridges. Fishing: trouts and crabs raised in rivers and streams of transparent waters with stony polished bottoms. The beans of the Barco de Avila, the chickpeas of Fuentesaúco, are of unique quality. The Castilian crumbs, the stews with garlic, the ratatouille, masterpiece of cooking art.

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Salamanca and Extremadura They also have their characteristic kitchen. If not rich in variety if it is in succulence. Its main element is pork and all its derivatives, prepared in multiple ways, both fresh and salted or in sausage. Extremadura or Montánchez hams are exquisite and brilliant jewels of this element, the Serrano hams of Trévelez and the Alpujarra, short but exquisite harvest.

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The hams of Spain just enough to make your kitchen famous. Nobody feels bad, no doctor forbids their patients, so by recalling their excellence we can say with the popular wisdom "Distrust and ham have not hurt anyone."

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Catalonia It has a large number of elements, so your kitchen is varied and succulent. Pasta, which plays a great role in its gastronomy, is not precisely of Catalan origin, was imposed by an Italian chef who, in a well-known restaurant in Barcelona, ​​introduced them in the 19th century. We will cite the most typical Catalan dishes Catalan: escudella i carn d'olla, the fish zarzuela, the burnt cream, the snails, the calçots and the unsurpassed romesco sauce, of Roman heritage.

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The sweets of our country are perhaps the first in the world cuisine. Successful through the centuries, they are inherited from Moors, perfected and enriched by the many convents of our land, almost everyone has their specialty. The religious alternate their tasks with this sweet, pastry.

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With the fruit exquisite jams, fruit salad and jams are made. The Spanish fruit is deliciously aromatic, of deep flavor and great variety, presented and tasted naturally, it is irreplaceable and has no rival, it is a perfect delicacy.

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