 The
cooking of Spain, noted for its uncommonly appealing flavors and the
exceptional quality of its produce, has long been a source of pride
to Spaniards. The foods of Spain are not hot and spicy as some imagine
them to be, but closely linked to robust Mediterranean flavors based
on olive oil, garlic, tomatoes, peppers, grains
and fish -all recognized today as important elements of a healthy
diet. In its own inimitable style Spain combines these ingredients
into simple but exceptionally tasty dishes.
 Each
of Spain's political regions is also a gastronomically distinct entity.
For the most gratifying dining experiences, the traveler in Spain
should seek out the specialties of each region: exquisite fish
dishes all along the country's extensive coastline (and also
in Madrid, which features the very best seafood from all of Spain's
coasts), magnificent roast lamb, suckling
pig, game, bean dishes and sausage
products in central Castile and rice dishes
-most especially paella- in the southeastern
regions of Valencia and Murcia.
 Not
to be missed are Spain's tapas, appetizer
foods that are offered before lunch and again before dinner in thousands
of bars and taverns across the country. Tapas come in endless varieties
and provide the opportunity to "graze" in casual and spirited
surroundings and to feel the pulse of the country. Eating tapas style
is an exciting way to sate hunger between meals or a splendid alternative
to a traditional full course meal.
The wines of Spain, quintessentially Spanish
in their taste, are the ideal accompaniment to Spanish foods, and
wine experts agree that Spain is producing some of the world's finest
and most exciting wines today. Wine making in Spain is a 3,000 year-old
tradition, although production of quality wines is a much more recent
development that began at the end of the last century. The variety
of Spanish wines is also remarkable, running the gamut from dry
sherry and sparkling cavas, to
distinctive table wines, dessert wines, sweet sherries, brandies and
liqueurs. Spanish wines, although appropriate with any kind of cuisine,
compliment the foods of each region of Spain like no others. |
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