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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
The origin of the protection of the quality of agri-food products in Spain dates back to 1932, when the first legislation on Protected designation of origin for wines was introduced. With Spain's entry into the European Economic Community, quality protection figures became subject to European regulations.
The Restaurants from Spain Certification Program led by Food and Wines From Spain is dedicated to recognizing restaurants around the world for their focus on authentic Spanish cuisine, so diners ...
According to recent report, the Spanish government has taken steps to shorten the traditional long lunch break in an effort to end the workday earlier. [47] Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening.
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country. It is a cuisine influenced by the people who, throughout history, have ...
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
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