A Gastronomy Between Tradition and Regional Diversity
There is so much to say about Spanish gastronomy! It is impossible to reduce it to the classic trio: paella, gazpacho, turrón. One should start by explaining the meal times and the various places where one can eat. Describe the "tentempié," this meal taken between breakfast and lunch, and dedicate an entire volume to the different dishes. To put it simply, you will enjoy yourself! Each region has its specialties, as do the cities and villages. Within a fifty-kilometer radius, local dishes vary. Of course, restaurateurs are keen to use local products: farmed or game meats, sea and river fish, dairy products, fruits and vegetables, charcuterie, not to mention the wines...