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The islands have been conquered several times throughout their history by the French and the English, which left some culinary influences. Some well-known food items are the sobrassada, arroz brut , mahón cheese, gin de Menorca (pelota), and mayonnaise. Among the dishes are tumbet, frito mallorquín , and roasted suckling pig.
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." [12] The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and ...
a type of Andalusian shortbread of Levantine origin that is made of flour, sugar, pig fat, almonds and cinnamon. Dulce de membrillo (quince paste) everywhere jelly a sweet, thick, quince jelly or quince candy. Tarta de Santiago (cake of St. James) Galicia, Mondoñedo: pie almond pie fillied with ground almonds, eggs and sugar.
Though the primary meaning of tapa is cover or lid, in Spain it has also become a term for this style of food. The origin of this new meaning is uncertain but there are several theories: The tapas tradition may have begun when king Alfonso X of Castile (1221–1284) recovered from an illness by drinking wine with small dishes between meals ...
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages. Sobrassada. A typically Majorcan meat-product ...
[1] [2] The Spanish gourmet José Carlos Capel estimated a total of 315 varieties of bread in Spain, [3] although the barra (baguette-shape bread) is, by far, the most consumed variety of bread (75%). [4] In addition to food, bread in Spain has a historical, cultural, religious and mythological function.
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a "fundamental gitano (gypsy) dish". [1] Gachas was largely replaced by rice and potato dishes in most areas of Spain during the 20th century, especially in the towns and cities.