The Mediterranean food and the wine are two gastronomic elements that are very important to the Spanish cuisine. In a trip through the most important cities of the country, you can see how in each region these components are present, probably with different ingredients, but with the same gastronomic essence: connect thought the food the Spanish history and culture. Spain has an extensive, varied and above all very tasty gastronomy.
Iberinbound DMC as an incoming travel agency invites you to know 5 typical dishes to taste in your travel inside Spain thanks to its wine and gastronomy tours:
- Potatos omelette: As the queen of the traditional Spanish food, it has its origins in approximately 1817, in the region of Naravarro. Today is one of the dishes that all Spaniards carry in their genes, which can be enjoyed anywhere in the country. From Seville to Barcelona the potatos together vegetables and eggs, are well known and valued.
- Gazpacho: In their routes this DMC in Spain and Portugal, Andalucía and their food says present. This recipe, whose main ingredients are tomato, cucumber, onion, olive oil, garlic and a little bread, is essential on the warm day’s characteristic of the south, because it’s a typical dish that can be consume cold or in a room temperature.
- Paella: The paella is a dish that cannot miss on our lists. Its main ingredient is rice, which is accompanied with two red meats and two white meats, such as chicken and shrimp, and very vegetables This traditional dish of the Valencian culture, can be enjoyed in every corner of the country thanks to the Iberinbound’s tour operators.
- Madrid stew: This autochthonous of the capital saucer, has as main ingredients chickpeas, potatoes, carrots, bacon and chicken. Its presentation is a stew that tends to eat on cold winter days in a specific order, first it’s tasted the broth left over from cooking the vegetables, then the chickpeas are eaten and finally the meats and sausages
- Fabada: This dish is native to the region of Asturias; has beans, black pudding and bacon as main ingredients. They all served in the same saucepan and is characterized as a wintry dish with a high volume in calories and fat; it served hot at noon and forms the most eaten food in the northern Spain.