'Pintxos'. Bilbao, Vizcaya


A universal vegetable that was brought from America by the Spanish. It is the basic ingredient in Spanish cuisine, present in salads, pistos, soups and a variety of stews. Tomatoes are rich in vitamins, specially beta-carotene and antioxidants. In Spain, they are harvested all year round. Many varieties of tomatoes are sold in Spanish markets, with varying shapes, sizes and levels of quality.


Torta del Casar

An exceptional sheep cheese. It is soft, and its fine rind opens up because of proteolysis during the ripening process. To make this cheese, milk is curdled using an enzyme obtained from thistle flowers. The final product is an ivory spread. It has very intense aroma and flavour, and it constitutes a true gem of Spanish cuisine.


Tortilla de patatas

A typically Spanish omelette made by beating eggs and cooking them with previously-fried potatoes, cut into fine pieces. Potato omelette is considered a very modest dish because of its simple ingredients, but it is quite a delicious one, nonetheless. It can be enriched by adding other ingredients such as onions, chorizo, marinated tuna, asparagus, etc.



A classical Spanish sweet, consumed specially at Christmas time. It is made with sugar, almonds and honey. The classics are: turrón de Alicante, made with whole almonds; turrón de Jijona, made with almond paste; and guirlache, made with whole almonds and caramel. Nowadays it is possible to find numerous, fancy turrones that are a result of the creativity of modern confectioners.


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