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.
The mediterranean diet is a lifestyle easily recognizable in the mediterranean countries, being Spain one of the best representatives among Portugal, south of France, Italy, Greek and Malta. It is a dietary pattern which combine ingredients from the local agriculture, the recipes and ways of cooking typical of each place, the shared foods, celebrations and traditions, that along with daily practice of moderate physical activity favoured by a propitious weather which complete that lifestyle that the modern science encourage us to adopt for the benefit of our health, making it an excellent model of healthy life.
Below we are showing you 10 basic guidelines that will make easier to follow a mediterranean diet:
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)
Following on from the inclusion in our store of the craft beer “La Loca Juana” on the last week, we have decided to tell you some things about the craft beer, its history, its origin and many other stuff that you probably don’t know about this refreshing drink.
People has been making craft beer for centuries, we could say milleniums. However in Spain, the quality beers made in a non industrial way are a very recent phenom, which is experiencing a boom time and is conquering little by little an important gap in our gastronomy. Nowadays there are already more than 130 micro-breweries producing in Spain. Besides a trendy drink, it has become into a whole culture and many people are encouraged to make it at home or setting a micro-brewery to elaborate a limited and quality production. Currently, many villages in France, Belgium and Germany have their own craft beer modality, Currently, many villages in France, Belgium and Germany have their own craft beer modality, a hallmark that some entrepreneurs want to bring to Spain.
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.
Today we want to show a great serie of videos elaborated by the Spanish Institute for Foreign Trade (ICEX). This serie of 10 instructive short videos shows many things about the the spanish wine: some history about the origin, the different grapes cultivated in each region, the many Denominations of Origin, and also some advices about the Spanish gastronomy and how to marinate each wine with our fabulous typical meals.
These videos are friendly presented by Manuel Barrica, also known as Mr. Barrel, an Spanish American-oak-made cask, who owes his good english speaking level to his origin.