Spain’s culinary traditions reflect a diverse and ingenious cultural heritage. The Iberian Peninsula’s geography dictated a Mediterranean diet based on olives, breads and viticulture coupled with a brisk trade of other edibles throughout the ancient Mediterranean region. The subsequent arrival of Berbers and Arabs from Africa and the Middle East prompted new fare and recipes, lending al-Andalus flavour to the Iberian Peninsula’s diet.

AL-ANDALUS LEGACY

The arrival of Berbers and Arabs to the Iberian Peninsula during the Middle Ages was a watershed moment in the dining habits of the peninsula’s inhabitants. Arab introduction of new agricultural techniques, crops and ingredients, previously unknown on the peninsula, ushered in an array of victuals that broadened people´s tastebuds.

The Muslim conquest brought with it such staples as rice, saffron, sugar, oranges, lemons, aubergine, spinach and nuts. This aromatic and seasoned cuisine also catered to the sweet tooth. Arab and Berber influences introduced salty-sweet delicacies using ingredients, such as almonds, still used in contemporary Spanish confectionery. This cultural confluence not only enriched the peninsula’s larder, but forever changed the habits of how Iberians prepare and cook the food they eat.

AMERICAN HERITAGE

The culinary impact on Spain following its contact with the Americas was nothing short of revolutionary. Produce and foodstuffs from the New World were rapidly assimilated into Spanish kitchens. Ingredients such as tomato, pepper, potato, maize, vanilla and chocolate completely transformed the peninsula’s – and the world’s - way of eating and cooking.

Modern-day Spanish dishes like gazpacho and potato omelette are wholly dependent on ingredients native to the Americas, as indeed are some stir-fries, stews and sauces, which today are considered quintessentially Spanish. The adaptation of new produce transformed traditional recipes, opening up new culinary possibilities that were quickly incorporated into Spaniards’ daily diets. By blending new and old traditions over centuries, these dishes have come to be regarded as indistinguishably Spanish.

GLOBAL FUSION

Contemporary Spanish cuisine disproves the notion that foreign culinary influences are a relic of the past. Spanish haute cuisine and confectionery bear the marks of French, Italian, Flemish, Japanese and Chinese styles. French recipes, culinary techniques and sauces have especially impacted professional kitchens and elite dining tables.

In recent decades, globalisation has resulted in innovative cooking techniques and ingredients, principally from Asia and Latin America. Hitherto unseen ingredients like soy, ginger, avocado, and seaweed now commonly appear on restaurant menus and make up many Spaniards’ home-cooked meals. Contemporary Spanish cuisine continues to assimilate and reinterpret flavours coming from abroad.

Spanish gastronomy’s rich appeal - the result of millennia of cultural exchange spanning ancient Mediterranean origins, Middle Eastern delicacies, New World edibles and present-day globalisation - is a testament to Spain’s knack for embracing and reinterpreting what comes from afar.

You can also read this article in Spanish here.

What does ‘designation of origin’ mean?

The principle of protected designation of origin (P.D.O) comes from the European Union’s framework for food and wine quality standards. This recognition is granted only to foodstuffs and wines of unsurpassable quality produced in specific geographical regions of Europe.

More than two hundred Spanish products have attained this notable distinction. The following is a compilation of the Spanish products and confections with such distinction that tasting them is an experience not to be missed.

10 delightful designations of origin for the palate

Ribera del Duero wine

Ribera del Duero is a designation of origin wine whose name is instantly recognisable, both nationally and internationally. Ribera del Duero wines are cultivated on more than 26,000 hectares spread throughout the regions of Burgos, Segovia, Soria and Valladolid. The fermentation of the red tempranillo grape makes these wines, especially its red variants, unmistakable. Other varieties of rosé and white wines under the Ribera del Duero designation of origin are notable for their fruity overtones.

Rioja wine

Wines from La Rioja region are an inevitable classic to be tasted at least once. These famous wines are elaborated in the regions of La Rioja, Basque Country and Navarre and even a winery in Castile and León. The exquisitely fruity tastes and velvety texture of Rioja red wines are the most highly acclaimed.

Manchego cheese

As its name indicates, this cheese comes from the land of Don Quijote. Its crafting requires sheep milk from La Mancha region of Spain and a little patience.

The process can take between one month and two years, particularly for a robust mature cheese or those varieties that take on hints of sharp or even spicy seasoning.

Jabugo Iberian ham

Jabugo Iberian ham, Spain’s most globally recognised foodstuff, springs from the stunning surroundings of the Sierra de Aracena Natural Park and Aroche Peaks in the province of Huelva. The soft and light texture of Jabugo ham and its smokey and slightly nutty taste simply melts in the mouth.

Asturian cider

The cider from Asturias has its origins in the nearly one thousand hectares of apple orchards found throughout the region. Once fermented, this fruit results in a beverage blending tangy hints of bittersweet tastes.

Asturian cider and its kindred traditions are firmly rooted in the local culture and form part of Spain’s cultural heritage.  

Cabrales cheese

Asturias offers yet another produce of designation of origin. Named for the town of its inception, Cabrales blue cheese can be made with either goat, cow or sheep milk. This soft cheese laced with greenish-blue specks has an aroma as strong as its taste.

Piquillo pepper from Lodosa

The piquillo pepper of Lodosa is cultivated in eight regions of Navarre. Tender and vividly red in colour, this sweet pepper is a popular tinned food and widely used in many recipes. Piquillo pepper is so popular that it is commonly dubbed the ‘red gold of Navarre’.

Valencian rice

Any mention of Valencia and one cannot help but think of paella, its most famous dish.

Although countless debates have been held in Spain about which ingredients a paella should have, one thing is clearly agreed upon: paella must be cooked with Valencian rice. Its three distinct varieties are Albufera, Bomba and Senia.

Torta del Casar cheese

The small village of Casar de Cáceres has managed to create a delicacy that reaps the essence of the region of Extremadura. Torta del Casar cheese is made with sheep’s milk and is characterised by a hard crust, which acts as a recipient for the delicious creamy cheese found inside.

You can also read this article in Spanish.

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Holy Week sweets for these holidays

Leche frita

Leche frita (fried milk) is one of the most typical sweets of Castilla y León and the Basque Country. Both places claim the authorship of this dessert. The origin is still uncertain, but what is clear are the ingredients to make it unbeatable: toasted flour, milk and sugar. They are cut into portions that are then fried. There are variations both in the addition of various ingredients and in their method of preparation. It is important to eat them the same day or the next day, since they are not easy to preserve. Who could resist them?

Buñuelos

This is one of the most popular Holy Week sweets in Spain. We have been enjoying this delicious recipe since the 16th century. Throughout our geography we find different variants of it. The most popular are the buñuelos de viento. These buñuelos are fluffy and the air bubbles are used to fill them with different ingredients depending on the place: sweet potato, dried figs, cream... In Andalucía it is typical to see them fried and covered with honey. They are also flavoured with lemon, cinnamon or vanilla. The ones from Ampurdán are very popular, shaped like threads. Which one would you choose?

Roscos fritos

In Andalucía, pastries are in their full glory at this time of year. Along with pestiños, roscos fritos(fried doughnuts) is one of the most typical recipes in the Holy Week. Like most Andalusian recipes, its origin is Arabic. Although all Lenten desserts tend to be caloric, it could be said that roscos win as they are made with a large amount of oil and sugar. But, once a year it does not hurt!

Segovian florones

It is the dessert par excellence, one of the most widespread in Castilla y León. Its flavour is a real delight but it is also worth knowing for its spectacular designs, made with special moulds. In the past, women competed to see who had the most original florones (the tool). These passed from generation to generation between mothers and daughters as a real treasure. It is also common to see it in other areas of Spain such as Extremadura. The result is always a beautiful fried flower, crispy and delicious.

Torrijas

The queen of all baking queens. There is no corner in Spain where we cannot find this delicious sweet in all its variations. It is not really known when this tradition began since, according to documents from the 15th century, it was eaten by women in labour to recover. Be that as it may, the torrijas recipe is a real delight. They can be made with wine, milk, honey, a touch of anise... So you can make them, here you have the recipe.

Monas de Pascua

It is a typical food of Murcia, Valencia, Cataluña, Aragón and Castilla-La Mancha. The most famous are in Murcia, where they can be eaten throughout the year. This sweet and tender bun usually contains a boiled egg inside that was broken on the forehead of someone else. The tradition was that the godfather gave the mona to his godchild on Easter Day. A highly appreciated gift.

Easter eggs

We could not possibly end this list of Holy Week sweets without mentioning the world-famous Easter eggs. They are the most eagerly awaited sweet by the little ones. These eggs, in addition to being delicious because they include chocolate and other ingredients, can be true works of art with their exterior designs. This tradition is growing popular around Spain and is a special day for the younger ones whose fun lies in hiding these eggs to be found later. An ideal way to end the holidays.

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The different types of menus in Spanish restaurants

The word menú is slightly ambiguous for Spanish-speaking people too. Just as in English, it may refer to the physical list of food or to the dishes themselves, as well as the menú del día. Hence, if someone asks for it in a restaurant, they might face an awkward situation. Are they asking for the physical list, the names of the dishes or the menú del día?

Thus, it is more convenient to be specific. If you want to ask for the full menu and order individual items, then you must ask for la carta. It is the only type of menu in most countries, but not in Spain. The carta is always available and you will be able to choose between all the dishes and beverages the restaurant has to offer.

Then, what is the difference between a standard menu and the menú del día? Well, to start with, the menú del día is usually not available on weekends. It is also worth mentioning that la carta, the physical menu with all the options, often includes a section with the menú del día. Most restaurants with a menú del día have it written outside on a chalkboard, and one can also ask the waiters for it.

Except for occasional changes, la carta is always the same, but not the menú del día. Its name literally means “menu of the day” in Spanish. It provides a reduced list of options, and the dishes tend to change day by day. This might sound like an impoverished version of la carta, but there are actually many reasons why the menú del día is so popular in Spain.

Advantages of the Spanish ‘menú del día’

To start with, there is the price. Having a menú del día is usually cheaper than ordering individual dishes and drinks. The origin of this type of menu is related to workers who were not able to get home for lunch and could not afford paying for a full meal every day. The tradition has not died since, and many workers rely on the menú del día to eat at lunch break nowadays.

So, how much does it cost? Well, it depends on the restaurant. However, the average price of a menú del día goes from 10 to 15 euros. You can find some of them for 8-9 euros too, and fancier restaurants can charge around 17 euros, but that is usually the prince range.

What do you get if you order a ‘menú del día’?

The menú del día encompasses different categories that we will briefly discuss one by one so you know what you are getting the next time you order it. Overall, every category will have a few options and the customer is expected to choose one for each of them. Besides, most menús del día include bread and a drink.

• Entrante. This would be a starter or an appetiser. It is not always included on the menú del día, but sometimes it is.
• Primer plato. It is also called primero. It is literally the first course. Here you will usually find salads, soups, vegetable dishes, and so on.
• Segundo plato. You can call it just segundo, and it is the second course. As a rule, most Spanish restaurants offer dishes with fish or meat in them. It is considered the heavy course of the meal. Depending on the restaurant, you can also find vegetarian and vegan options, but it is not usually the case.
• Postre. Desserts. You can usually order coffee instead.

Spanish ‘menú del día’ examples

Here you have some examples of menú del día. ¡Que aproveche! Enjoy!

5 funny translations of Spanish menus

I would like a dish of big holes, please

A “boquerón” is a European anchovy, but clearly, the translation machine failed to grasp that. Or perhaps it believed that this dish of boquerones en vinagre will open a series of interdimensional portals and wormholes to another galaxy and devour the client. Either way, the machine decided it was reasonable to say “big holes in vinegar”, and if you order this dish in English, you risk getting a plate with holes leaking vinegar. The best part is, this isn’t even the most insane mistranslation on the list.

Gone with the wine

Don’t be fooled by this picture: Google Translate knows exactly what wine is, but has a preference for beer. This is why it avoids translating the word “vino” correctly at all costs, and goes for the verb “come” instead. The results are quite creative, actually. Here, “vino en botella”, which means “a bottle of wine” in Spanish, becomes “he/she came in bottle”. But who came in a bottle? And why? Who knows!

This translated menu seems to enjoy cinema. “Helado”, which is the Spanish word for ice cream, becomes the popular Disney movie Frozen. Let it go, right? But there is more. “Vino de la tierra” means local wine, but English-speaking people will have to order a “he came from the earth” instead, which sounds kind of science-fictiony. Is he a zombie crawling out of his tomb to enjoy a nice glass of wine? A mythological creature emerging from the woods for the first time, perhaps? An earthling travelling across outer space? The possibilities here are endless.

Ice creams of Jewish, a delicious anti-Semitic dessert

In Spanish, “judía” might refer to either beans or Jewish women. Can you guess which meaning the translator chose?  Well, it makes sense that a machine would have issues understanding context, and this is a clear example of that. According to this questionable translation, the main ingredient of this Spanish ice cream is… Jewish? Jewish women, maybe? It would be slightly concerning if someone who did not speak Spanish ordered this sweet. I would not want to be near that person, that’s for sure, since it could be the cannibal zombie who came from the earth.

The bacon flying up in the sky

Oh, the classic literal, word-for-word translations that have destroyed the lives of so many translators worldwide… Sometimes, their meaning lies so far away from the original text that one must embark on a long journey to find them. This is the case of this tocino de cielo, a traditional Spanish dessert made of egg yolk and sugar. Clearly, Google Translate has never tried this sweet treat. Instead, it found it reasonable to translate it as “bacon of sky”; the most logical line of thought, right? Is it a bird? Is it a plane? No, it’s bacon of sky!

Milk informs, and we listen

We will end up the ride with this mistranslation, which does not really belong to a menu, but it is just as surreal as the others. This sign reveals the true intentions of the milk. “Leche entera” is literally whole milk, but that translation would simply be too boring. Instead, we get “milk informs”, which is not even a word-for-word translation, but who cares at this point. The important question here is, what does the milk want to tell us? Which secrets does it hide? The comment of the Twitter user who shared the picture is also amusing: “After standing there for 10 minutes waiting for some information, I got bored and left”.

Ingredients (4 serves):

• 400g boiled chickpeas
• 2 spoons of extra virgin olive oil
• 70g tahini (or toasted sesame seeds)
• 50 ml water
• One garlic clove
• Salt
• Juice of one lemon
• Ground cumin
• Salt and pepper

How to make it:

This recipe is really quick and easy for those who are not really good at cooking. Besides, this will surprise your guests!

1. Wash the chickpeas well to remove the liquid in which they were preserved.
2. Drain them and put them in a food processor.
3. Add the peeled clove of garlic, the tahini cream, the cumin, the salt and pepper, the lemon juice and the water.
4. Grind to obtain a semi-homogeneous paste, and then add the spoons of extra virgin olive oil.
5. Keep grinding for a few minutes or until you obtain a creamy mixture. A tip to get more creaminess is by adding a little natural yoghurt.

As it was above-mentioned, there are different versions, for example, hummus of pepper, black olive or even avocado. However, there are as many options as you can imagine, here you have the creative power.

How to serve it:

The traditional way to serve this snack is with toasted Pita bread. However, if you want to make it healthier, crudités are a perfect option! This recipe is very versatile, as you can also use this paste for your toasts, either for breakfast, snacks, or dinners.

Another tip for a better presentation of the dish is to add a splash of olive oil, some leftover chickpeas and paprika (if it is ‘Pimentón de la Vera’ paprika, even better!).

After the Civil War, the biscuit became a symbol of economic recovery as bakeries produced them massively, due to a surplus in wheat harvests that made them cheaper. Not surprisingly, it became popular as a humble and familiar biscuit.

María biscuit survives all generations, even if it is sometimes considered boring, this biscuit has hardly changed in its more than 100 years of history. But, how about the origin of its name? The origins of Maria biscuits go back to the end of the 19th century in London. James Peek and George Hender Frean, expert bakers, owned the famous Peek, Frean & Co. They were looking to innovate, so these confectioners wanted to create a different biscuit to serve it with tea.

The noble origin of the biscuits

The perfect event was a Royal wedding: the Prince Alfred, Duke of Edinburgh (fourth son of Albert of Saxony and Queen Victoria) and María Alexandrovna. This wedding took place in January 1874 at the Winter Palace in St. Petersburg. It was a social event that marked the beginning of the new year. Thus, the confectioners Peek and Frean decided to honour the arrival of Maria Alexandrovna of Russia to the British Royal Family. So how? By creating the Marie biscuit. However, they could not imagine the successful of this confectionery creation. It became the most popular in Britain, and then, all around the world.

In Spain there is a fake legend which tells that in 1920 the confectioner Eugenio Fontaneda named them after his granddaughter. However, the fact is that the famous María biscuit became very popular in Spain thanks to the Artiach and Fontaneda brands. They were in competition to discover who could sell the most of this product.

For any self-respecting Mediterranean, the idea of cooking with any ingredient other than this precious liquid gold, as olive oil is known in the south, is shameful. But it so happens that ours is a minority opinion.

Liquid gold as lifestyle

According to the Food and Agriculture Organization of the United Nations (FAO), and a study it carried out, there is a clear line between the north and the south of Europe. They studied two variables: the annual per capita consumption of olive oil and butter, and assigned then each country a color (green and yellow) according to its favorite product. The result is a yellow wave that dominates the continent except in the south.

Countries like Spain, Portugal, Italy, Albania, Greece and Cyprus still resist this yellow wave. There is nothing more 'French' we can think of than melting some butter in a frying pan and pouring all the food of the day into it. Any Spanish or Italian who has lived in a British or German house will have noticed the same thing. Olive oil is in short supply.

To the surprise of many San Marino wins the battle of which country uses more olive oil with approximately 24 liters per person and year. Greece and Spain meanwhile follow this tiny Italian enclave with 12 liters. Italy, for its part, uses 8.2 per person per year. The culture of olive oil is deeply rooted in these countries. Its production, consumption and gastronomy is linked with this precious liquid.

Spain, king of olive oil world production

Regarding to the production of olive oil, Spain wins all wars. It produces approximately a 40% of the total of world production in the last years of liquid gold. Italy follows Spain with a 10% of world production, and Greece or Turkey follow its path but far behind.

Very far behind are the United Kingdom and Germany, for example, with not even a 1% of world consumption of olive oil.  The case of the United States is surprising, with a production of only a 0.19% of the world's olive oil, but a consumption of a 9%.

So, as we see, olive oil is a proudly and exclusively Mediterranean affair. Authentic civilization as opposed to the generalized barbarism of Northern Europe.

Ingredients for the white bean salad for 5 people

• 500 g of cooked beans
• 300 g of red bell pepper
• 300 g of green bell pepper
• 4 boiled eggs
• 4 medium tomatoes
• 1 onion
• 1 carrot
• 100 g black olives
• 2 cans of tuna
• 100 ml extra virgin olive oil
• 40 ml wine vinegar
• Salt, chopped fresh parsley and pepper

How to make the white bean salad

1. The preparation is extremely simple. Remove the cooked beans from the jar and rinse them well under running water. Drain the water in a colander and add to a bowl.
2. Finely chop all the vegetables into small squares. The peppers, the tomato, the onion and the olives. Grate the carrot with a grater (cheese grater). Chop the boiled eggs very finely. Add everything to the bowl.
3. Drain the oil from the tuna and add it to the bowl as well. Finally add the oil, vinegar, salt, parsley and pepper. Taste and correct. Now all that remains is to let it rest in the refrigerator, it will be better from one day to the next!

Many versions of empanadillas are prepared in Spain. However, the simplest ones are prepared here. Fried tomato and natural tuna. You can also add hard-boiled egg, olives, pickled tuna or even other sauces. On the other hand, the dough is not difficult to prepare and it is worth it, for its flaky texture and its special flavor.

Ingredients to prepare the empanadillas:

Ingredients for the dough

• 300 g of flour
• A pinch of salt
• 30 ml olive oil
• 150 ml boiling water

Ingredients for the filling

• 3 cans of tuna
• Enough fried tomato

How to make the empanadillas:

1. The dough is very easy to prepare and pleasant to work with. To prepare it, add the flour in a bowl together with the salt, oil and boiling water, just out of the microwave. Stir with a fork until the mixture cools slightly and then continue with your hands. Knead it for 10 minutes. It will not be necessary to add more flour as the dough works perfectly and does not stick.
2. Let the dough rest for 45 minutes. Meanwhile, prepare the filling. In a small bowl, add the well-drained tuna and the fried tomato. Mix well and ready.
3. Lightly dust the worktop with flour and roll out the dough with a rolling pin. Stretch it very thin, about 1 millimeter. It must be very thin, so that it will puff well during frying and will not become doughy.
4. It is best to use a round cutter to cut out large circles about 12 cm wide. After that, fill with the tuna and close the edges with a fork. All that you have to do now is fry the empanadillas in plenty of sunflower oil and enjoy them, avoiding burning yourself!

Take this opportunity to prepare these Halloween cupcake ideas, to share with your friends or surprise your family with a terrifying treat. We eat fear!

Ghost Cupcakes

1. With cream

Boo! Let's call the ghost hunters! These cupcakes are very easy to make. With chantilly cream, whipped cream, or meringue and the help of a piping bag you can give your cupcake a ghostly shape. You can prepare the eyes by melting white chocolate to give them a round shape. Repeat the process with dark chocolate to create the pupil.

2. With melted chocolate

On parchment paper, using molds with ghost shapes (bought or handmade) pour melted white chocolate. Put it in the fridge. When the chocolate has set, make the eyes and mouth with dark chocolate, also melted, and cool it again. For the ghosts to stick to the cupcake you have to melt chocolate creating a layer over it, and the ghost will stay stuck!

3. With marshmallow

These are even easier! Using a marshmallow you can turn the simplest cupcake into the Halloween star.

Pumpkin Cupcakes

The sweetest pumpkins for Halloween! If you make homemade cupcakes remember to add a few drops of orange or red and yellow food colouring to the dough. Do the same with cream or pastry cream.

To make a pumpkin cupcake, cut off the top of two cupcakes and put the cream between them. For the teeth you can use candy pills, for the eyes you can use fondant and for the tail a chocolate mikado.

Witch Cupcakes

A classic of Halloween, the witches are one of the protagonists of this event. If you create a cone with cardboard, you can easily shape the hat with fondant. Make the details you like!

Bat Cupcakes

If just hearing the word chocolate makes your mouth water, with these bat cupcakes success is guaranteed. For the wings you will need some Oreo cookies (or similar). After creating the chocolate cream layer with the piping bag and placing the eye, cut an Oreo biscuit in half and place it as in the photo.

Mummy Cupcakes

If you do not want to complicate too much but are looking for a nice result, your friends will not be able to resist trying these rich mummy cupcakes. You will only have to make the stripes with cream or white chocolate!

October Seasonal Foods: Fruits

Season of avocado, persimmon, custard apple, pomegranate, kiwi, mango, apple, pear, grape and banana. In this month the season of figs, peaches, melons and nectarines will end, and the arrival of citrus fruits such as lemons, tangerines and oranges will begin.

This month we highlight the Custard Apple of the Costa Tropical of Granada-Malaga, hand-picked, whose origin in Spain was with the introduction as a tree in the fertile plain of the coast of Granada and Malaga by immigrants returning from America in the 16th and 18th centuries.

October Seasonal Foods: Vegetables

Season of chard, artichoke, celery, eggplant, broccoli, pumpkin, onion, red cabbage, cauliflower, endive, spinach, pea, green bean, lettuce, turnip, cucumber, pepper, radish, beet, cabbage, tomato and carrot.

Even though autumn is here and we are in the mood for warm recipes, we still get hot days. If you want to take advantage of the last fresh recipes these days, we leave you this recipe for Greek yogurt and cucumber sauce (Tzatziki).

It has been used because of its skin benefits and to cure sore throat but many other properties have been discovered recently. Loquat is also a low-calorie fruit. So, what are you waiting for to include it in your diet?

Properties and benefits of loquat

• Excellent vitamin source. This fruit is an excellent source of Vitamin A, the perfect one to get a glowing skin. It is also rich in antioxidants. Furthermore, loquat also has Vitamin C and B6.
• High potassium content. If you want to control your blood pressure this fruit might be a really healthy option. Its consumption helps to prevent some diseases such as heart attacks.
• Rich in fiber. Loquat also helps you to keep a regular intestinal transit since it is low in sugars. This means if you want to lose weight and you are hungry between meals… you should take a loquat! Moreover, it will satisfy you.
• Aids to end with gastritis. Its astringent properties are ideal to treat not only gastritis but also sores and heartburn.
• For healthy skin. This fruit will be your ally to keep your skin moisturised mainly in summer.
• Good source of minerals. Loquat holds a large list of minerals: calcium, copper, iron, magnesium,... these all are needed to do some important functions of our body like red blood cells production.

Be careful: Inside the loquat you will find from two to four seeds. We recommend you to pull them out before eating since they are made up with toxic substances. You just need to remove them and the loquat will be ready to eat! Loquat for everyone!

This Indian gold, as named in its home country, has a similar appearance to the ginger root. It is a key ingredient of the traditional cuisine from Southeast Asian for more than 4,000 years not only because it is an aromatic spice, but also because it has medicinal properties that serve to ease and treat diseases.

Turmeric as a natural remedy 

The golden age of this spice is more present today than ever before since numerous studies have shown that it has very positive qualities. Although its most recognized property is the anti-inflammatory, turmeric has many other benefits. It is a fantastic antioxidant: it improves the appearance of skin, protects the heart and prevents cancer. This spice has been used to treat depression and psychological or affective disorders in the traditional Chinese medicine for thousands of years. Turmeric has many components that stimulate the nervous system.

However, despite having all those properties, experts warn us to moderate its consumption due to its strong flavour. Though it is a marvel, it is not perfect. Therefore, pregnant women and patients suffering from gallbladder must take it out from their diet.

Cooking with turmeric

Despite not being very popular, turmeric is a really versatile ingredient. It can be used as colouring for cheese, butter and mustard whilst in small proportions. Furthermore, it is one of the most used seasoning in dishes such as chicken curry, rice, pasta, broth…

Nevertheless, the so-called turmeric latte has been a sensation. It is a great alternative to coffee (and healthier) that has been already spread through many parts of the world. This beverage is made with vegetable milk, turmeric and a little bit of cinnamon and even a little pinch of black pepper.

Another recipe easy to cook that has succeeded among turmeric lovers is the natural yoghurt with a teaspoon of turmeric, a little pinch of black pepper and a little dash of oil.

Dare to try new things and prepare your own recipes using this miracle spice!

Beer

Beer is an alcoholic beverage which can cause the onset of a prominent tummy that gives our excesses away. However, beer is derived from malt, a cereal rich in vitamins B and minerals. It is true that beer has a higher amount of carbohydrates than wine. It has about 3 grams of carbohydrates every 100 millilitres (although it obvioulsy depends on the type of beer you drink). But is also true that beer has less amount of alcohol than wine. It only has 3 grams in every 100 ml. Thus, a 100 millilitres glass of beer has about 40 or 45 calories, depending on the type of beer drunk. Although taking into account the usual beer glasses in Spain, people usually drink several times that amount, especially in summer.

What about wine?

Wine is the most popular alcoholic beverage in Spain, produced in all parts of the country, from Catalonia to Galicia or La Mancha. Wine has several health benefits and it is recommended to include one daily drink in the diet in the case of women and two in the case of men. Its high content of polyphenols makes it beneficial for the heart. In addition, it has other antioxidant active ingredients. Its caloric intake depends on the type of wine and obviously, the quantity drunk. Regarding the amount of carbohydrates, this alcoholic beverage has less than beer.

Red wine, the best of the areas such as Toro, La Tierra del Vino, Ribera del Duero or Rioja, despite having fewer carbohydrates than beer, has a higher alcohol content. There are around 70 kcal every 100 millilitres of wine. Concerning the white wine, such as ribeiros or manzanillas, it is important to mention that the proportion of alcohol is lower than in the red wine. However, it is still higher than beer.  Drinking 100 ml of white wine will make us gain 65 kcal, more or less.

Conclusion

After analysing the composition of both alcoholic beverages, we have come to a conclusion. To arrive at this conclusion we have only considered the calories per amount ingested and not the macronutrient composition. Thus, if we assess the number of calories we take in every glass of 100 millilitres, the answer will be that wine makes you fatter than beer, regardles the kind of wine.  Anyway, the ingested amount (usually higher drinking beer) must be taken into consideration in order to calculate the energy consumed during that precise day. Other important parameters such as possible intolerances or digestive problems should also not be ruled out.

September Seasonal Foods: fruits

We have a wide variety of seasonal fruits. This month we highlight peach from Calanda because of its sweet flavor and crunchy and juicy and smooth texture: a perfect blending of tradition and quality that award it a certificate of origin. Some other fruits you can enjoy this month are avocado, pomegranate, fig, apple, peach, melon, quince, pear, banana and grapes. The season for apricot, plum, raspberry, watermelon and saturn peach will be over soon, but in exchange, the season for khaki, custard apple and kiwi will start.

September Seasonal Foods: vegetables

September Seasonal Foods: fish and seafood

Get your trainers ready, keep your hopes up and soon enough you'll be wearing your marathon bib number to the top. Furthermore, these popular races are the perfect opportunity to get to know some of the most interesting places in the Basque Country. This is the case of the Half Marathon (21 km) Puente Bizkaia, which will take place on May 20th. Also popularly known as 'the Hanging Bridge' (for being the world's first air ferry), this emblematic construction, declared a World Heritage Site, will celebrate its 125th anniversary, attracting countless visitors to Portugalete every year. Shall we add a nice view and sport? In addition, a 21 km race will be held. Those who love roller skating can compete in their skates.

May 27th has been confirmed as the date of the Zegama Aizkorri Mendi Maratoia Alpine Marathon. This mountain marathon will score points for the 2018 World Mountain Racing Championships and will be held in Zegama, Gipuzkoa. In this section of the protected natural area of Aizkorri Park, a very demanding route has been designed, both for the unevenness of the terrain and the heights in which it is held. And if you didn't think this was enough, I hope you won't have any problem running at night, because the Bilbao Night Marathon will be held on the 20th of October. You have time to get in shape! This is one of the most popular races for all athletes. In order for any runner with different physical conditions to participate, the race is divided into distances of 42 km, 21 km and 10 km.

Martín Fiz Marathon

Zarautz International Triathlon

Behobia San Sebastián

Mazipan from Toledo

``Mantecados`` from Estepa

Turron

Chocolate truffles

``Pestiños``

August seasonal foods let us enjoy their best flavor and scent thanks to their optimal maturity. Harvested at their peak, the amount of these goods increases; and therefore, the price of seasonal foods decreases. In order to have a balanced diet, it is essential to eat a variety of foods to supply us with the necessary energy, carbohydrates, proteins, lipids, vitamins, and minerals. The daily consumption of fruits and vegetables is below the generally recommended; thus, we suggest you to eat more of the following August seasonal food.

August Seasonal Foods: Fruits

July and August share many of their seasonal foods: for instance, melon and watermelon, which are both good to stay adequately nourished and hydrated and to prepare yummy recipes. Avocados are also at their peak, apart from being one of the most complete fruits (high in vitamins, proteins and monounsaturated fats). Spain is a country rich in gastronomy, so much that we would recommend you to try our delicious healthy local products such as Melón de la Mancha, Calanda Peach, Valencian citrus fruits, and Canarian Banana.

Do not forget blackberry, apricot, pineapple, apricot, fig, plum, raspberry, mango, peach, quince, nectarine, saturn peach, pear and watermelon.

August Seasonal Foods: Vegetables

No important changes, since July, with August seasonal vegetables to be noticed. Thus, we would recommend you to buy and eat garlic, watercress, zucchini, pumpkin, green beans, onions, lettuce, turnip, cucumber, radish, pepper (both red and green), beetroot, tomato, carrot and summer spinach.

August Seasonal Foods: Fish and Seafood

July Seasonal Foods: Fruits

The heat is here to stay for some time, and it is indispensable to stay adequately nourished and hydrated. In order to do so, fruits can be our best friends and allies, primarily melon and watermelon, since they are mostly water. Spain is a country rich in gastronomy, so much that we would recommend you to try our delicious healthy local products such as Melón de la Mancha, Calanda Peach, Valencian citrus fruits, and Canarian Banana.

But do not forget avocado, apricot, fig, cherry, plum, raspberry, peach, melon, nectarine, banana, watermelon, and peach…

July Seasonal Foods: Vegetables

There is nothing better than eating a fresh vegetable salad to deal with high temperatures. Summer is the best season to enjoy a cold gazpacho or a salmorejo, as well as cold creams made with any of the following vegetables:

Garlic, zucchini, pumpkin, green beans, lettuce, turnip, cucumber, radish, beetroot, tomato, carrot…

July Seasonal Foods: Fish and Seafood