Andalusia, a melting pot of cultures and cuisines
The Romans taught the Andalusians how to cultivate wheat and vines and used
the fish from the seas to produce the best "garum" in the empire. The Arabs
taught the Andalusians how to grow fruit and vegetables. They used irrigation
systems and improved the cultivation of olive trees and the production of oil.
Furthermore, the Greeks, Phoenicians, Carthaginians and Visigoths left their
mark on the art, science, culture and gastronomy of Andalusia.
Seville & Cadiz -
Córdoba - Granada
- - Málaga
Barcelona: quality cosmopolitan cuisine
Barcelona's cuisine is a clear example of what good Mediterranean food
should be. In Barcelona, the best quality olive oil, vegetables, produce, fish
and meats are the norm, making up a cuisine that is both delicate and
delicious and that will please the most demanding tastes. It alternates the
simplicity of dishes like pa amb tomàquet (bread spread with tomato,
olive oil and salt) with the refined and elaborate specialties of modern fare.
Barcelona's cuisine merges tradition and innovation. Its dishes are varied
and original due to the proximity of both the sea and the mountains, which
offer their fine products. The combination of both sea and land gives rise to
an original cuisine that knows the secrets of mixing the most diverse flavors,
producing wonderful dishes like chicken with lobster.
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The Balearic Islands, a sensory pleasure
The gastronomy from Majorca, Menorca, Ibiza and Formentera is
comprised of many delectable and pleasurable dishes. The cuisine takes full
advantage of the islands' resources and the many cultures which have passed
through the archipelago over the years have left their mark: many different
civilisations (Greeks, Phoenicians, Romans, Arabs, French, English...). more....
Catalonia, maximum expression of culinary character
As with nearly all cultures, Catalonian cooking has great character. Its
innovative cooking often looking back to history for inspiration. Although
ultimately Mediterranean, Catalonia has been influenced by various cultures
over the centuries: the Greeks, Romans, the Italians in the eighteenth century
and the French have all left their mark on this complex cuisine. Catalonia has
absorbed the best of each country and created a culinary package which forms
part of the popular wisdom of the region.
Cambrils, situated at the heart of the Costa Dorada, is the gastronomic capital of Catalonia. The seaside resort owes this recognition to its agricultural hinterland but also to its port, a veritable fishpond for local restaurateurs.
More than 30 Hotels in Cambrils - book now!
The Canary Islands, exquisite cuisine under the sun
The Spanish often refer to the Canary Islands as the "Islas Afortunadas" as
the shine shines practically throughout the year, their only borders are the
sky and the sea, and because their fauna, flora and culture, at time so
different to that of mainland Spain, are real treasures. However, perhaps it
would be more appropriate to call the visitor to these islands "fortunate";
not only because he can enjoy the sun, sea and environment but also because he
has been presented with the opportunity to taste their culinary delights.
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Segovia: a land of roasts
Roasts are common in the whole of Castile-León, but in Segovia they are
something beyond the norm. There, it is terribly hard to decide whether to
have the roast suckling pig or the roast suckling lamb, since both of these
oven specialties are the most delicious things that the excellent local
restaurants offer. The suckling pig is the king of the Segovian roasts, but it
is not the only one. The suckling lamb is famous in this province, as in the
rest of Castile-León. Beef is also great, specially the one that comes from
the livestock that grazes in Prádena and Villacastín. Let us not forget that
pork, ever-present in Segovian cuisine, is not only used for roasted dishes,
but also in the making of excellent hams and sausages, like Iberian cured ham
and the famous Cantimpalos chorizo, a spicy sausage that is very traditional
of Spain.
The Region of Valencia... the Mediterranean Diet
The cuisine from the Region of Valencia enjoys great prestige at both a
national and international level. Its traditional recipes are prepared using
natural ingredients such as oil, vegetables, spices, fruit, fresh meat or fish
and has come to be known as "the Mediterranean Diet". The incredible variety
of rice dishes and desserts is outstanding. All this without forgetting the
great variety of fruit which the Region of Valencia produces in abundance. Its
traditional soft drinks have also become well-known, such as tiger nut milk ("horchata
de chufa"). Its long wine-growing tradition has given rise to a delicious
range of wines with their Denominations of Origin, which when added to the
local soups comprise some of the most exquisite recipes of Valencian cooking.
Valencia: paellas and so much more
Amid the scent of oranges and orange blossoms you can have a paella, a
typical dish that evokes the image of Spain all across the world and which can
be prepared in a thousand different ways. The province of Valencia is a
melting pot of many different elements and cultures that get reflected in the
traditional cuisine. Sun, sea and local farms yield excellent products that
are the basis of the true Mediterranean cuisine: healthy, delicious and of the
highest quality. The fertile fields of Valencia produce excellent vegetables
and fruits, specially citruses that are world-famous like Valencian orange, a
great source of vitamin C. Also the delicious persimmons from La Ribera, with
Designation of Origin.
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