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.
Marzipan is a confection consisting primarily of sugar and almond meal, sometimes augmented with almond oil or extract.
Torta caprese is a flourless Italian cake made with chocolate and either almonds or hazelnuts. Named for the island of Capri from which it originates, the cake is widely known and especially popular in nearby Naples, Italy.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium, Eastern Catholicism and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.
The Cross of Saint James, also known as the Santiago cross, cruz espada, or Saint James' Cross, is a cruciform (cross-shaped) heraldic badge. The cross, shaped as a cross fitchy, combines with either a cross fleury or a cross moline. Its most common version is a red cross resembling a sword, with the hilt and the arm in the shape of a fleur-de-lis.
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.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Esterházy torta is a Hungarian cake (torte) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy.
Tarta or TARTA may refer to:
The culture of Galicia is the patterns of human activity and symbolism associated with the Galicia region of Spain and the Galician people.
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine. Wines of high quality highlight the meals.
Torta della nonna is a dessert typical of the Tuscany region of Italy.
