Tortilla, croquetas, calamares, bravas… all these tapas are something almost mandatory in the menu of all typical Spanish bars, both inside and outside our country. But despite these tapas are so well known and loved, surely few of you have not even a slight idea about the origin of something so quotidian in Spain. So, this post completes the series that we started two weeks ago, in which we explain the origin and some curiosities of your favorite tapas.
Tapas are since some time ago a symbol of the Spanish gastronomy beyond our borders. More and more people who truly love our food thanks to them. But even for us Spanish, despite tapas are something essential on our social life, it is surprising how we don’t know about the origin of many tapas which we consume so often.
As you already know, we are making a selection in our shop with the best and most prestigious products of the Spanish gastronomy. As result of this selection you will be able to find the best ingredients to prepare the typical Spanish tapas that you love so much. That is why on our blog we will suggest occasionally some good ideas to surprise with your tapas and the help of our premium products.
Tapas are one of the elements of the Spanish gastronomy better known and prized worldwide and they have become a sign of the Spanish identity. But Tapas have a very close relative coming from the Vasque Country, less known out of the Spanish borders, but very similar as to their way of consumption: Pinchos.
Last march we read an article on the American newspaper Huffington Post that caught our attention and we had pending a little review. On that article the journalist talks about the habits, typical foods and some lifestyle facts that make us, the Spanish people, better at life. The mentioned text shows us how some things that are part of our day-to-day are really representatives of our gastronomic culture and make us completely different to any other nation. However, there is some facts listed on this article that are just clichés and, even they contain a little truth, we will like to clarify from the point of view of a Spanish.
Therefore, we are going to reproduce the original article but we’ll intersperse our explaining notes, which we hope to help you understand our gastronomic culture a little better.
(You’ll find a link to the original source at the end)
Spanish people usually eat cheese everyday: with bread, as a tapa, as a dessert or even by itself. Due to the clima and geography variability across the country, along with large culture diversity, each region produces several varieties.
The cheese production in Spain has become in an important matter. As well as it happens with wine, currently there are many “Denominations of Origin” spread across the country. Specifically there are 23 types of cheese which are able to cover every the wide range of likings.
The specialist Rubén Bravo, expert naturopath in nutrition for the European Medical Institute of the Obesity, has elaborated diet based on iberic ham and red wine ¨good for the taste buds and good for the heart¨. By eating the tipical Spanish tapas based on good Iberico ham and a glass of wine, it will become a double pleasure. The pleasure of savour rich delicacies and knowing the benefits that the products we are consuming are providing to our organism.
In the same way we will never find a Van Gogh, a Gauguin a Monet or a Picasso in a street market stall since its natural destiny is a museum or a collector’s hall, we should find the masterpieces of our gastronomy in a similar environment. This is “Very best of Spanish delicatessen”.With our work we claim to be like that collector’s hall where we show, from the products with prestige achieved in a whole life of hard working, to the most little masterpieces of our varied and rich gastronomy that are breaking through like those unknown artist destined to be grandmasters.