| Spanish food and wine is very much diverse in | | | | Handmade home cooked food, fresh from the market |
| character, with variations in the cuisine culture | | | | is less commonplace in the urban centres, such as |
| stemming from geographic, cultural and climatic | | | | Madrid; however the rural areas are lucky enough to |
| differences. One could say, however, that typical | | | | enjoy the open air markets which give a cultural |
| Spanish food is influenced heavily by the fact that the | | | | flavour to the region. The food is often cooked outside |
| country has extensive access to the sea, giving the | | | | over a fire, many times in a brick or clay oven. |
| food culture a Mediterranean soul. Spain's long history | | | | Another cultural convention in Spain is to provide |
| and diverse cultural influences combine to give culinary | | | | snacks whenever a drink is served, the snacks are |
| enthusiasts thousands of Spanish food recipes and | | | | known as tapas, and can come in the form of olives, |
| tastes to choose from. | | | | cheese or pork. In many bars tapasare included in the |
| When looking at the history of Spanish food, the | | | | price of wine, sherry or beer. |
| considerable evidence of Jewish and Moorish influence | | | | For the sweeter tooth there is a traditional favourite, |
| comes to the fore. For centuries the Moors held a | | | | the churro, a fried pastry dough snack which is served |
| strong influence over Spain and up until today Spanish | | | | with hot chocolate to dip it in. |
| food reflects this. Pork, however, has proved to be | | | | Although there is very much varieties within Spanish |
| very popular for hundreds of years in Spain, possibly | | | | food, the following character traits generally run across |
| linked to the Christian identity which characterised | | | | the board: |
| Spanish culture; since neither Jews nor Muslims eat | | | | 1) Olive oil is used to cook in, but can also be used in its |
| pork. | | | | raw state. |
| Modern Spanish food would not be the same without | | | | 2) Sofrito- a mix of garlic, onion and tomato cooked in |
| tomatoes, potatoes, peppers or beans; ingredients | | | | olive oil - is often used as a point of departure in |
| sourced from South America during the Spanish | | | | preparing a meal. |
| colonial era. Indeed it is the Latin American touch which | | | | 3) Garlic and onions are the two most popular |
| differentiates Spanish dishes from the Mediterranean | | | | seasonings. |
| norm. Spain is responsible for some 44 percent of the | | | | 4) Drinking wine during a meal is a cultural norm in |
| world's olive oil production, so it is not surprising that | | | | Spain. |
| olive oil is a vital ingredient in Spanish food. | | | | 5) Bread is served with almost all meals. |
| Across the country traditional Spanish food is still made | | | | 6) Salads are extremely popular, especially in the |
| by hand using fresh ingredients bought from the | | | | summer months. |
| market. These ingredients can be purchased in | | | | 7) For dessert the Spanish will often serve a dairy |
| Spanish food shops around the world, or you can pick | | | | product or a piece of fruit, keeping cakes or tarts for |
| them out from a selection of grocery stores. | | | | special events or occasions. |