The Spanish gastronomy

Before the arrival of the Romans, the Iberian Peninsula has been influenced by many cultures and regions, and its cuisine has been evolving over the centuries, with each new invasion or conquest. Even today the Spanish cuisine continues evolving and remains one of the largest sponsors of the healthy Mediterranean diet.

From the Romans we retain the olive oil as well as the wine. From the Arabs their peculiar gazpachos, almonds, etc. And other of the most outstanding product is the ham, product leader in international markets, which we have thanks to the Christians. Not to mention the cocoa. Where would we be without the chocolate?

The Mediterranean diet is famous for being very tasty and healthy, and largely is possible by natural products grown in the region. However, today many of the ingredients are central in many of the dishes of Spanish cuisine, were unknown 500 years ago, such as the popular potatoes, tomatoes, peppers and cocoa, all brought to Spain after the discovery of America.

Spain has a rich agricultural heritage that also includes all kind of ingredients. Specifically, it is one of the largest producers of grapes and olives in the world. Both products are used in the manufacture of other major Spanish products: wine and olive oil. Both of them are protected by Designations of Origin.

In the following posts we're going to talk about different cultures that influenced the Spanish gastronomy as French, Arab or Christian.