Spain, gastronomical privilege
Crossroad, encounter of towns and races, crucible of cultures, Spain has in its gastronomy one of the richest manifestations of its historical legacy. Rich because the civilizations are many that have left their flavors us and saberes in the art of the kitchen and the feeding; and rich because the climate diversity of our geography is translated, also, in a great variety of products that constitutes the base of our diet, one of healthiest, according to the experts in nutrition. Certainly, Spain has a privileged gastronomy.

Fruits and Vegetables of Privilege
Privileged because in her it is possible to every day have of the year fresh vegetables and fruits just collections, that can be in our tables few hours after harvesting themselves. Privileged because in her the olive tree, that provides the most natural fat, healthier and more flavorful grows, the only that can be obtained by simple pressure and the one that impregnates smoothly, with its flavor, many of our plates. And privileged because in her it fructifies the grapevine and wine takes place, who according to Leonardo gives Vinci, are the only places where it is possible to be happy.

Fish and Seafood Paradise
The advantage to have Mediterranean and Atlantic coasts, and to be next to the main migratory routes of the fish, allows to have us such amount of species that we are envies it of the ictiófagos of the rest of the world. All class of túnidos, magnificent merluzas, flavorful sea breams, delicate lubinas and golden, substantial sardines and big holes, strong jureles, rodaballos, excellent sabrosísimos lenguados; shave, mere, pargos, sargos, old, dentón, swordfish and endless a et cetera, that, cooked to the plate, cooked accompanied by varied sauces, roasted to the grill or the furnace, or fried like in no other site of the world, allows us to every day eat fish of the year without repeating the prescription. If we added the fluvial species like the salmon, the criminal, the lamprea or the trout, between the most known; the excellent seafood - prawns, prawns, quisquillas, Norway lobsters, strokes, lobsters, centollos, nécoras, percebes, ostras, clams, vieiras, cockles, mejillones, sprocket wheels or espardeñas, among others and a quality level most difficult to equal, it is very easy to include/understand so that Spain is the paradise of the fish.

The Kingdom of the Barbecued Meat
The specialty in meats is centered in the roasted ones and, between all of them, they emphasize those that take control of very light meats, of lechales, floods of flavor and very tender animals, like cochinillo, the lamb, and the cabrito. At the moment meats of bovine are taking place submissive different Denominations, that they guarantee his quality.

Iberian Acorn Ham
Only in the world, the Iberian pig race provides the best meat to elaborate salt meats and chacinas, between which it emphasizes jamón of acorn, authentic work of the culinaria art, most flavorful and aromatic, the one that is able with a single shaving, although always is recommendable to eat several, to fill the mouth to us of unique sensations, lejanísimas of which us jamón can offer any other.

The Privilege of Hunting
In Spain venatorias, the best ones are many species from the gastronomical point of view. In addition, we cooked with selectísimas ancestral, classic prescriptions in the best European tables, like which they take to the last name of “a mode d'Alcantara” or in innovating preparations, that surprise that they taste them for the first time.

The best and most varied popular Cuisine
The popular kitchen has known to remove the best benefit from the native ingredients, conforming a kitchen of simple but succulent plates and with great nutricionales properties: the spanish stew, the fabada one, the paella, the kettles, potes, the stews or peroles take the name from the container in which they are prepared, and others like the potato tortilla and gazpacho that, in spite of their simplicity, is authentic jewels of the world-wide gastronomy.

The paella
The paella, the Spanish plate more well-known, has like characteristic differential, with respect to other rice, the joint baking of all the ingredients, that allows that the cereal absorbs flavors, that is impregnated of them causing who in each grain concentrate the spirit of the plate. There are many paellas but, at the time of choosing, it decídase by those of meat (chicken, rabbit, duck) or by those of ingredients of marine origin, and avoids the mixed denominated ones. Unforgettable the “rice to band”.

Gazpacho
Gazpacho is a specialty that reunites carbon hydrates of the bread, the olive oil fat and vitamins and the minerals of the vegetables that enter their composition. From this combination is an excellent isotónica drink, very healthful and specially refrescante. There are many gazpachos and all recommendable ones. It can choose between the classic salmorejos or ajoblanco or the modern elaborations with crustaceans, of which, in an excellent conjunction of flavors, they emphasize those that add to strokes or prawns.

Cheese Paradise
The Spanish cheese map, of which twenty varieties have Denomination of Origin, is very complete. There are them of goat and ewe, cow milk; fresh, like the one of Towns; of average treatment, like the Pasiego; blue, like the Cabrales; proteolizados, like the Cake of Casar; historical and literary, like the Manchego; and other ninety and six more than they can satisfy all the pleasures.

“Celestial” candies
The elaboration of breads and repostería is often made in obradores common, that delicious scents emanate, frequent in all Spanish geography. Breads and candies just made that are very easy to find, pleasant taste and, frequently, impossible to forget. In many products the flavor of the cultures is present Arab or Jewish. Delicious compositions with almonds, oil, honey, flour, milk, eggs and sugar, to which sometimes they give to his aromatic point of flavor seeds, like the sesame, hinojo, anise, poppy, etc.

To eat in Spain is a celebration
The Spanish kitchen very is bound to the celebration of popular celebrations or religious origin in which the family, the friends or the neighbors meet around the table to taste plates and typical candies of each occasion. Christmas is the moment for tasting the lamb or the roasted turkey, turrones, mazapanes, polvorones and mantecados; in Passover they are traditional mona and the chocolate eggs. Other celebrations very are spread and have their origin in the harvesting of the harvests, as the harvest or vendimia. Some are local and frequently they must like aim raise some product, as they are the celebrations of the seafood, the lamb, the cherry, the wine or the cider, to mention some. In all of them special plates are tasted that conform an important part of the Spanish gastronomy, that is known with the name of “the kitchen of the celebrations”.

To toast with some of the best Wines of the World
Spain is the country that has more surface dedicated to the vineyard. There are vines in the north, in center and in the south; at level of the sea and altitude limits; oriented to the East and the west; of native varieties - the majority or of external origin - more the selections of the world. Consequently, so diverse wines take place that only in France and Italy, the other traditionally enológicos countries, a variety can be found comparable. Each plate has its wine and to find it is an exciting exercise that has his compensates in the pleasure that produces to taste them together. Sixty Denominations of Wine Origin are to their disposition. In order to finish, we recommended to him to take one cotoots of licor. In Spain one takes place an enormous variety of licores of very diverse composition and very pleasant flavors. Traditionally, the licor considers an effective digestive and, therefore, there is no better way to put full stop to a good food.

Fullness of the Mediterranean diet
Spain is, without a doubt, the country where the Mediterranean diet reaches its fullness. Perhaps for that reason, our country is today Mecca of the healthful kitchen. Quality and variety of raw materials, well-taken care of culinaria elaboration and a new imaginative kitchen, do possible to have an exceptional gastronomy.

Popular Cuisine and Author Cuisine. Restaurants
In Spain an ample supply of restaurants exists. Excellent, varied and, in general, with a magnificent quality and to very interesting prices. The kitchens of the different Spanish regions have personality and we recommended to him that it tries to know them and to compare them. In each one, in each independent community, and the cities of Ceuta and Melilla, it can find the restaurants that it looks for, its native products and the specific prescriptions, that we helped him to know in each one the sections that east aim stops we offer to him next.