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a brandy that is produced in Andalusia, Spain Brandy de Jerez: Andalusia: brandy a brandy that is produced only in the Jerez area of Andalusia, Spain Herbero: Valencia: liquor a liquor made in the Sierra de Mariola region. The plants used in the production of herbero include at least four of the following: sage, chamomile, pennyroyal, lemon ...
Spain became the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat , grapes , and olives ) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era ( bread , wine and oil ).
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
A common sight in bar counters and homes across Spain, served as a tapa, [5] a light lunch, or a dinner along with a salad Empanadillas: Large or small turnovers filled with meats and vegetables [6] Ensaladilla rusa: Literally, "(little) Russian salad", this dish is made with mixed boiled vegetables with tuna, olives and mayonnaise Fried cheese
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.
Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao. [1] Some of the most well-known main ingredients include ham from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon.
Along Spain's Mediterranean coast, rice was predominantly eaten with fish. [10] [11] 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]
Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...
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