In Spain, the denominación de origen is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. In wines, it parallels the hierarchical systems of France (1935) and Italy (1963), although Rioja (1925) and Jerez (1933) preceded the full system. In foods, it performs a similar role, regulation of quality and geographical origin of products from Spain. There are five other designated categories solely for wine and a further three specifically covering food and condiments, all recognised by the European Union (EU). In Catalonia, two further categories – labelled A and Q – cover traditional Catalan artisan food products, but were not recognised by the EU as of 2007. In recent decades, the concept of the denominación de origen has been adopted by other countries, primarily in Latin America. In 2016, the use of the Denominación de Origen (DO) for wines was registered as a European Union Protected Designations of Origin/Denominación de Origen Protegida (PDO/DOP), but the traditional Portuguese term of DO can still be used legally on labels.
The Galician or Galician Mountain Horse, Spanish: Caballo de Pura Raza Gallega, Galician: Raza Equina Cabalo Galego do Monte, is a breed of small horse from Galicia, in north-western Spain. It is genetically very close to the Garrano breed of northern Portugal. It was in the past used as a war-horse and in agriculture; it is now raised principally for meat. The horses are bay or black.
Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira, cheese queixo de tetilla, ribeiro and albariño wines, and orujo liquor. Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews.
Pandesal, also known as Pan de sal is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.
Torta de Santiago or Tarta de Santiago, literally meaning cake of St. James, is an almond cake or pie from Galicia with its origin in the Middle Ages and the Camino de Santiago. The ingredients mainly consist of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.
Vino de la tierra is a quality of Spanish wine that designates the rung below the mainstream quality wine classification of denominación de origen protegida (DOP). It is the equivalent of the French vin de pays. It represents a higher quality than table wine, and covers still wine, sparkling wine, and fortified wine. Since 2016 the classification is called indicación geográfica protegida (IGP), but wines can still use the traditional name of vino de la tierra. The labels of vino de la tierra wines are allowed to state the year of vintage and the grape varieties used in production.
Galician, also known as Galego, is a Western Ibero-Romance language. Around 2.4 million people have at least some degree of competence in the language, mainly in Galicia, an autonomous community located in northwestern Spain, where it has official status along with Spanish. The language is also spoken in some border zones of the neighbouring Spanish regions of Asturias and Castile and León, as well as by Galician migrant communities in the rest of Spain, in Latin America including Puerto Rico, the United States, Switzerland and elsewhere in Europe.
The culture of Galicia is the patterns of human activity and symbolism associated with the Galicia region of Spain and the Galician people.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Boroña is a type of bread made with corn in northern Spain. This cornbread is a bread made with cornmeal. It is a traditional food from the regions of Galicia, Asturias, Cantabria, the Basque Country and northern Castilla-Leon, Spain. It has been widely used in rural areas until the mid twentieth century. It is usually cooked in an oven wrapped in cabbage leaves.
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican homes; instead, Mexicans have bought their baked goods from bakeries since the colonial period.
A spit cake is a European-styled cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are associated with celebrations such as weddings and Christmas. The spit can be dipped in a thin dough, or the dough can be poured or rolled on the spit.
The Perdigueiro Galego is a rare breed of pointer from the autonomous community of Galicia in north-western Spain. It is one of four traditional breeds of the region, the others being the Can de Palleiro, the Guicho or Quisquelo, and the Podengo Galego.
Bollo is a typical and very popular bread in Seville, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. It is a white bread, thin crust and bregada dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 cm long and the traditional scoring consists of a single longitudinal cut. It is a derivative of the Castillian candeal bread. It is consumed in the Seville area and practically all of western Andalusia. The bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition.
Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The Spanish gourmet José Carlos Capel estimated a total of 315 varieties of bread in Spain, although the barra is, by far, the most consumed variety of bread (75%). In addition to food, bread in Spain has a historical, cultural, religious and mythological function.
In Spain, telera is a typical bread from the area of Córdoba. Includes ~W130 wheat flour, sourdough, water, salt and yeast. Its peculiar shape, which resembles a montera, is the result of the deep marks (greña) that are made, generally two, and diagonally along the piece. Being a candeal bread, it is quite durable, but when it gets hard, it is typically used to make salmorejo from Córdoba.
Bread of Alfacar is a Protected Geographical Indication seal that protects and identifies the baking tradition of Alfacar, a town in the province of Granada (Spain). It contains wheat flour, sourdough, yeast, salt and water from the Alfacar spring. The Alfacar bread is produced in different formats from the same original dough. Its crumb is flexible, with a mild flavor, creamy white in color, with abundant and irregular pores. This bread is ideal to accompany typical dishes of the area such as setas fritas, alimoje con bacalao or choto al ajillo.
Formerly in Spain, the pan de ánimas, pan de difunto or pan de muerto were breads that were prepared, blessed and offered to deceased loved ones during All Saints' Day and All Souls' Day.
The mollete de Antequera is a typical bread of Andalusia, Spain, that has a seal of protection IGP. There are a multitude of breads under the same name "mollete" in Andalusia, Extremadura and America. But the mollete de Antequera is characterized by a white and floured crust, and a soft crumb that easily crumbles, the result of a hydrated and lightly kneaded dough and a slow baking. The mollete de Antequera is one of the typical breads of Andalusia, the main feature of the Andalusian breakfast.
