Search results
Results from the WOW.Com Content Network
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
The Gibraltar War Memorial, also referred to as the British War Memorial, is located to the west of Line Wall Road in Gibraltar, the British Overseas Territory at the southern end of the Iberian Peninsula. [1] [2] [3] The monument, which commemorates the fallen of the First World War, was sculpted by Jose Piquet Catoli of Barcelona, Spain and ...
The Monument to the Fallen (Spanish: Monumento a los Caídos) is a monument in Plaza de España, near the sea front of Santa Cruz de Tenerife, Spain. It is one of the several erected monuments across the Spanish geography that serve as memorial to the Nationalist victors in the Spanish Civil War. [1]
The highest military awards of the Spanish Republic, the Laureate Plate of Madrid (Spanish: Placa Laureada de Madrid), and the Madrid Distinction (Spanish: Distintivo de Madrid), [2] established by the Republican government to reward courage, [3] were named after the capital of Spain because the city symbolised valour and Republican resistance ...
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages. Sobrassada. A typically Majorcan meat-product ...
The Monument to the Fallen for Spain (Spanish: Monumento a los Caídos por España) or the Monument to the Heroes of the Second of May (Monumento a los Héroes del Dos de Mayo), popularly known as el Obelisco ("the Obelisk"), is a war memorial in Madrid, Spain. It lies on the centre of the Plaza de la Lealtad .
Spain remained neutral throughout World War I between 28 July 1914 and 11 November 1918, and despite domestic economic difficulties, [1] it was considered "one of the most important neutral countries in Europe by 1915". [2] Spain had maintained a non-aligned stance during the political difficulties of pre-war Europe, and continued its ...
Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews. [1] Empanadas galegas Galician bread Xamón asado. The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia.