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Andalusian cuisine is the regional cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.
A two-way residential frontage road (left) parallel to a busy major highway Freeflowing frontage road. A frontage road (also known as an access road, outer road, service road, feeder road, or parallel road) is a local road running parallel to a higher-speed, limited-access road. A frontage road is often used to provide access to private ...
Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a "fundamental gitano (gypsy) dish". [1] Gachas was largely replaced by rice and potato dishes in most areas of Spain during the 20th century, especially in the towns and cities.
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.
This page was last edited on 26 June 2005, at 20:50 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
A feeder road may refer to: Frontage road, a road which runs parallel with high-speed roads, allowing easier access to local amenities; Spur (road), a short road which provides specific access to one place, such as a sports venue or major business hub; A secondary road which "feeds" traffic to main highways and freeways
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." [12] The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and ...