Food in Spain
Spain is the third largest country of the European continent with diversity in its landscapes, the character and the culture which is reflected in the cuisines of the Liberian Peninsula . Geography and the history of the Spain together give the world the most rewarding and the diversely rich food in the world. The topography of the country and the regions adds difference to the living and the taste of the cuisine. Spain is mountainous and drier than rest of Europe . The nation has greater cultural heritage and the ethnicity which is complex, the reasons dating back to the history with many invaders and wars fought over than rest of Europe resulting in present diversity of the people living there.
The history of Spanish food began with the coastal settlements of Greeks, Carthaginian and Phoenicians. The cooking elements of the Moors and the Romans were brought with them that blended and has lingered the culinary heritage of the Spain . Garlics are favorites of the Spaniards and they love sweet and hot peppers, and also the ham which is their beloved. Many of the Spanish foods are enhanced with the golden spice, Saffron particularly the world renowned paella. Cooking of the Liberian Peninsula reflects the honey and cumin of the Middle East and the meat dishes combining the chocolate which reflects the American style.
Still the foods look complicated in their presentation and are simple to cook in family and are always filled with the fresh ingredients adding naturalist taste. Dishes are numerous with meat, games, fish entrees and the meats and featuring fresh vegetables, eggs, rice and the beans, the pies that makes the delightful meal. Appetizers like the Tapas of great varieties show their importance in the Spaniards food all through the day. Life style of the people is totally different with the dining styles and the patterns. Spaniards have light breakfast at 8 am and again a mid breakfast at 11 am. The lunch begins with the Tapas at 1 pm followed by lunch of three course at 2 to 3 pm. Tea time is at 5 to 6 pm with merienda, pastries or snacks. Dinner begins with Tapas at 8 pm, three course suppers at 10 pm.
Cooking differs in all regions divided sharply by their dialects, traditions and the culinary's in Spain , though their timing of eating remaining the same. Galicia or the northwestern area has the flavor of its Celtic Heritage with fish and meat seen here. Along the eastern coast Asturias is famous for the bean dishes, fabada and queso Cabrales, strong blue cheese and Hard Cider is the preferred drink. Baseques features the dishes of fish like the garlicky baby eels, fish soups and dried fishes.
Spain has the gastronomically distinctive region Cataluna i.e. really exciting. Cuisines of Cataluna include the mixed seafood Zarzuela, poultry or meats and with the fish dishes that are inventive with a typical combination of fruits available locally. Rice is available in different varieties and with variant of dishes in the tidal flatlands of the Valencia . Paella ranks the list of dishes of the Valencia . Olive trees and the grape vines are from Andalucia to the south.