 | |
| Formation | 1939 |
|---|---|
| Founder | Antonio Rodilla |
| Founded at | Callao Square, Madrid |
| Type | fast food chain |
Rodilla is a Spain-based fast food chain that specializes in cold and hot sandwiches, [1] [2] salads, pastries and fried dishes for dining in or take-out. [3] [4]
About 1939 or 1940 Antonio Rodilla opened a confectionery shop in Callao Square in downtown Madrid. [5] After some years he decided to sell a new line of products, cold meat (fiambre) sandwiches. Since it was difficult at the time to find a good bread supplier he decided to make his own sliced bread as well, called "English bread", or pan de molde (as opposed to the more traditional baguette-like bread).
In the early 1970s Rodilla opened two new establishments in Princesa and Orense streets, and in 1992 the new firm Artesanía de la Alimentación was created to centralize the production of their own raw materials. [6]
Between 1993 and 1995 five new establishments were opened, and today[ when? ] it has a total of 72 restaurants; 63 in Madrid, 5 in Valencia, 2 in Barcelona, 2 in Sevilla, 1 in Toledo and 1 in Segovia. There is also at least one location in Malaga. In 1995, the company sold approximately 1.5 million sandwiches per month. [7]
Already controlled by the brewery Damm since 2012, the Grupo Rodilla was fully bought by Damm in 2015. [8]
A submarine sandwich, commonly known as a sub, hoagie, hero, Italian, grinder, wedge, or a spuckie, is a type of American cold or hot sandwich made from a cylindrical bread roll split lengthwise and filled with meats, cheeses, vegetables, and condiments.
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
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Valencia Basket Club S.A.D., commonly known as Valencia Basket, is a professional basketball team based in Valencia, Spain. The team plays in the Liga ACB and the EuroLeague, with home games played at the Font de Sant Lluís. The club is owned by retail tycoon Juan Roig.
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Estrella Damm is a lager beer brewed in Barcelona, Spain. It has existed since 1876, when August Küntzmann Damm founded his brewery in Barcelona, and is the flagship beer of S.A. Damm, a prominent brewery in the city. The brand is the oldest in Spain and the name Estrella means "star" in both Catalan and Spanish.
The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef, lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open faced.
Pastrami on rye is a sandwich comprising sliced pastrami on rye bread, often served with mustard and Kosher dill pickles. It was popularized in the Jewish delicatessens of New York City and has been described as New York's "signature sandwich". It was created in 1888 by the Lithuanian immigrant Sussman Volk, who served it at his deli on Delancey Street in Manhattan.
The spaghetti sandwich or spaghetti jaffle in Australia is a sandwich prepared using cooked spaghetti, a sauce and bread as primary ingredients. It is sold at some underground concession areas near subway stations in Tokyo, Japan, and has been purveyed at the Target Field baseball park in Minneapolis, Minnesota, U.S. and in some U.S. restaurants.
Squid sandwich or bocadillo de calamares in Spanish, is a culinary specialty very common in Spain consisting of squid battered in flour and fried in oil that is usually olive, or the more sophisticated version that is all of the above plus a spicy tomato sauce and mayonnaise with garlic similar to that of patatas bravas. It is usually served hot and freshly made. This type of sandwich is very popular in Madrid and can be found in most of the bars of the Spanish capital, particularly in the Plaza Mayor as well as the Calle de Botoneras at the southeast corner of Plaza Mayor. In Zaragoza, the sophisticated version of the calamari sandwich is traditional, with the spicy sauce, and it is called bocadillo de calamares bravos or spicy squid sandwich, which is served in the bars on Calle Cinco de Marzo.
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.