SPAIN – ON A

PLATTER.
 CUISINES OF SPAIN.
INTRODUCTION.

• SPAIN’S location and the mineral wealth

of its sub-soil have exercised an
attraction for many people, especially
foreign political and ethnic interest.
• Its an area of Europe most fought and
invaded.
 HISTORY OF CUISINE.

• Cuisine in the IBERIAN PENINSULLA

echoes the cooking of the Middle East .

• The two main meals of the day -- la

comida, or lunch, and la cena, dinner --
are no less opulent because of in-between
snacks.
 GLOSSARY OF COOKING TERMS.

• THE TAPA TRADITIONS is of great

importance, every Spaniards ha his TASCA at
the TAPA BAR.
• The word TAPA means a COVER or LID
originally referred to the complimentary plate
of APPETIZERS that would placed like cover
on one’s wine glass.
• TAPAS can be simple and complex both and it
includes cheese ,fish ,eggs ,canapés and savories
pastry.
 Cont……
• CHORIZO and BLOOD SAUSAGE are
popular throughout the SPAIN .
 WINES.
• RIOJA wine from north central Spain is
of premium quality.
• PENEDES near BARCELLONA makes
top notch wines.
• Making of WINES dates back from
2000b.c.
• Spanish learned the wine making
techniques from French.
 Continuations of wines.
• VALLADOLID is a region were VEGA
SCILIA produces the most expensive
wine in the market today.
• JEREZ in southwest Spain from were the
SHERRY WINE originates.
• SHERRIES are blended and fortified
wine of several style.
 Brands of sherry wines

1.MANZANILLA- very dry.

2.AMONTILLADO-medium dry.
3.OROSOLO-medium sweet.
4.CREAM-sweet.
5.FINO- very dry.
 CASTILLA LA-MANCHA
INTRODUCTION.
• LLocated at the very center of IBERIAN
PENINSULLA, and is dominated by extensive
TABLELAND.
• It’s a land of DON QUIJOTE.
• TRADITIONAL GASTRONOMY is simple
and tasteful which includes
STEWS,GAMES,SAUSAGES,FAMOUS
MANCHEGO CHEESE and WINES.
• The population is 1848881.
 REGIONALASSEMBLY.

• The region of CASTILLA LA-MANCHA

is made up of
ALBACETE,CUIDAD,REAL,CUENCA,
GUADALAJARA and TOLEDO.
• The capital of the region is TOLEDO.
 CLIMATE.

• It is of Mediterranean type.
• Particularly in the central part the climate is of
CONTINENTAL TYPE.
• It has LONGER SUMMERS ,MILDER
WINTERS and MODERATE RAINFALL.
• In the regions in Mediterranean type of
climate has ABUNDANT RAINFALL that’s
gets converted in snow on the mountain peaks.
• The present territory dates from LOWER
MIDDLE AGES.
• The period between 17th and 19th saw a decline in
the POPULATION.
• The population at present is 1.7millon square km.
• The varied landscape is explained by two
RIVERS(TAJO and GUADIANA).and several
mountain ranges.
• COLD WINTERS and DRY HOT SUMMER are
the norm.
 MONUMENTAL CITIES AND TOWN.

• TOLEDO- MUDEJAR is the capital with two

synagogues: Santa Maria La Blanca (12th
century) and EL TRANSITO (14th century).
The Cathedral, the CRISTO DE LA LUZ and
Guadalupe - famous for the Monastery of Guadalupe, with a 14th century church and a M
SEPARDIC museum.
cloister
• Cáceres - very well preserved Roman walls,
11th century Arabic cistern, Church of Santa
Maria and a great Old Quarter. Declared
World Heritage by UNESCO.
 FESTIVAL

• February - Carnival in Badajoz

(Extremadura)
Easter - Especially vibrant in Cáceres,
Badajoz, Mérida and Toledo.
June- Corpus Christi celebrations in
Toledo, declared of International Tourist
interest.
 CUISINE OF CASTILLA LA
MANCHA.
• Manchegan cuisine carries the essence of la-
mancha through its three pillars are Manchego
cheese, saffron, and 
marzipan, a delicious sweet.

• Olive oil and wines are the most important

aspect of the cuisine.
• It includes delicious meat,fresh trout, local
delicacy,river crab,etc.
 DON QUIXOTE.

• A living persona of a world power in

decline.
• He observes ;’’while I am a king I know
nothing but when I have finished eating I
begin to understand.’’
 HONEY SWEETS…

• In LA MANCHA beekeeping is one of

the important occupation .
• Hundreds of bee colonies make the
Spains most famous honey.
DISHES MADE FROM HONEY...

1. TORRIJAS- sweet fritters.

2. MARZIPAN- sweet mixture of almonds
and honey.
3. BIZCOCHOS BORRACHOS-tipsy
sponge cake.
 WINES.
• La-mancha’s wine history developed in the
shadow of old fortressed.
• Simple white table wines from White Airen,Red
Granacha and Cencibel;most of the output is still
sold from the woods.
• ‘Airen’ the most widely grown variety in the
world is mainly grown in la-mancha.
• ‘Airen’ grape yields mild white wine which can be
fruity or dry.
• One of the famous wine is ‘Marques de grinon’.
 MANCHEGO CHEESE…

• Cheese was mainly eaten by Shepard's in

la mancha.
• ‘Manchego cheese’ created a new cheese
culture in Spain.
• It is made from unparsturised milk of
local sheep.
 Continue…
• The logo of ‘Manchego cheese’ depicts a flower
together with ‘Herringbone’ marking on side.
• Manchego cheese is marked in three stages of
maturation:
1. Fresco:a very young plain ivory colored soft
cheese put 4 sale within sixty days of maturation.
2. Semicurador:cheese sold on maturation of six
months.
3. Curador:hard cheese matured for a long
time.Good cheese needs no accompaniments.
 SAFFRON.
• Saffron is considered as the real gold of La-
mancha.
• It was excepted as currency in Spain and still
it’s a Spanish expression of bartering.
• Italian risotto and Spanish paella is colored
with Saffron.
• Saffron rose festival is at highpoint in
Consuegra.
 GARLIC…
• Garlic together with bread and olive oil forms
the basis of Spanish cuisine.
• The strings of finest and juiciest bulbs of garlic
created in La-mancha is sold everywhere in
Spain as typical Spanish souvenirs.
• “Eat neither garlic nor onions, for they smell
will betray the peasant in thee.’’-an earthy
statement by Don Quixote.
 FAMOUS DISHES…
• Fabada:a stew made from haricot
beans,Galician ham,pigs ears,a special
kind of black sausage,fresh
bacon,smoked bacon.and other
ingredient
• Paella:it’s a famous Spanish dish.
• tapas:an appetizer.
 CONCLUSION..
• By doing this region I got an opportunity
to showcase the elegant yet simple cuisine
through presenting Spain on a platter.…

• - Jignesh R. Mistry.
• C 919