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Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.
In 1871, Montmartre was the site of the beginning of the revolutionary uprising of the Paris Commune. During the Franco-Prussian War, the French army had stored a large number of cannon in a park at the top of the hill, near where the basilica is today. On 18 March 1871, the soldiers from the French Army tried to remove the cannon from the hilltop.
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
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a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
Dishes still common today, like escabeche, a vinegar-based dish, and aillade , a garlic sauce (still made in Toulouse with walnut oil), were well-established in the Late Middle Ages. Evidence of influence from Muslim Spain can be found in recipes for matafeam , a Christian version of the originally Hispano-Jewish Shabbat stew adafina , but with ...
A dish from the Chilean archipelago of Chiloé might just be one of the world's oldest recipes. Archaeologists found a 6,000-year old cooking pit there with what held an early form of curanto, a ...
Catalan cuisine relies heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas), mushrooms (particularly wild mushrooms), nuts (pine nuts, hazelnuts and almonds), all sorts of pork preparations ...