Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each part of Spain.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors.
Turrón, or torrone, is a southwestern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain, Portugal, and Italy as well as countries formerly under the Spanish Empire and Portuguese Empire, particularly in Latin America.
Biscotti, known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
Castilleja de la Cuesta is a town and municipality in the province of Seville, in the autonomous community of Andalusia, Spain.
Manchego cuisine refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include pisto, gazpacho manchego, Manchego cheese, the white wine of La Mancha, and the red wine from Valdepeñas (DO).
Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Serra d'Espadà is a 51 km (32 mi) long mountain range in the Alt Palància, Alt Millars and Plana Baixa comarcas, in the Province of Castellón, Valencian Community, Spain. Its highest point is La Ràpita.
Serra Calderona, often referred to as La Calderona is a 49 km (30 mi) long mountain range in the Camp de Túria, Horta Nord and Alt Palància comarcas of the Valencian Community, between the provinces of Castelló and Valencia Spain.
Acesur is a referent company within the olive oil sector in Spain, with 100% Spanish capital share and at the top five in the international framework. Its activity revolves around production, refining, bottling, marketing and exportation of olive oil and vegetable oil as well as olives, vinegars, sauces, mayonnaises and condiments. It owns many renowned brands such as La Espaṅola, Coosur and Al Amir. Acesur has also been awarded with many important prizes such as the Aster award to the company's labor or to the best company.
The cuisine of Veracruz is the regional cooking centered on the Mexican state that stretches over most of the country's coast on the Gulf of Mexico. Its cooking is characterized by three main influences, indigenous, Spanish and Afro-Cuban, due to its history, which included the arrival of the Spanish and that of slaves from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.
Spanish object pronouns are Spanish personal pronouns that take the function of the object in the sentence. Object pronouns may be both clitic and non-clitic, with non-clitic forms carrying greater emphasis. When used as clitics, object pronouns are generally proclitic, i.e. they appear before the verb of which they are the object; enclitic pronouns appear with positive imperatives, infinitives, and gerunds. Non-clitic forms, by contrast, can appear anywhere in the sentence but can only rarely be used without their clitic counterparts. When used together, clitic pronouns cluster in specific orders based primarily on person, and clitic doubling is often found as well. In many dialects in Central Spain, including that of Madrid, there exists the phenomenon of leísmo, which is using the indirect object pronoun le as the direct object pronoun where most other dialects would use lo (masculine) or la (feminine).
