The Story

Spain's culinary journey is a captivating tapestry of history and flavor Dating back to Roman times, Spain's gastronomic heritage is a blend of diverse cultures The Moors introduced exotic spices, while the Reconquista brought a fusion of Christian and Muslim traditions Columbus' voyages ushered in the era of New World ingredients like tomatoes and potatoes

Spain's iconic dishes emerged: paella from

Valencia, tapas born in Andalusia, and churros dipped in rich chocolate The Spanish Armada introduced spices from the East, influencing dishes like the beloved gazpacho variety, Spanish gastronomy is a true reflection of its people, as it is eminently plural and diverse. find other aromas along the way such as saffron (the red gold of La Mancha), bay leaf, paprika (to the cultivation of which the region of La Vera is devoted), thyme, rosemary, marjoram, parsley, oregano, cloves, sesame, fennel, anise, cumin, cinnamon and coriander

Today, Spain's cuisine is a vibrant reflection of its past, with regional specialties celebrated worldwide, inviting all to savor a taste of its rich history.

It brings together Punic, Greco-Roman, Judaic, Arab and Berber heritages.

Other factors that unite all these cuisines under the same sign are the preeminence of olive oil (of which the country is a world leader in production and exports), the use of lard and the early adoption of New World ingredients such as tomato, bell pepper or potato (the latter of documented use in stews and omelets among the popular classes long before Antoine Parmentier got to make his mashed potatoes famous in Europe)

And speaking of potatoes and Gaulish chefs, in La Rioja they still remember Paul Bocuse's visit to a famous winery where he was asked to cook at the banquet in celebration of its centenary Before the banquet began, potatoes Rioja style were offered as a quick fix for the service staff Well, not only did they thrill the father of nouvelle cuisine (apparently he ate three rounds), but he assured those present that it was the tastiest recipe he had ever had in his life "You are nothing but fools!" - he said - "This dish is much better than any of the ones I am going to serve you in a while " For those of you not in the know, it is a rather elementary stew with few ingredients, incredibly easy to make "A dish like this should represent your country in the whole world," he exclaimed And he may well have been right

For indeed, despite all its due glory, in Spain there is much life beyond tapas and paella

Potajes, potes, pucheros, marmitas, peroles, cocidos, greixoneres and escudelles - descendants of the medieval Sephardic adafina (from the Arabic dafinah; buried, hidden) – are precious treasures that make many long for the arrival of winter And it is precisely there, as the best cook of the 20th century would discover with a potato stew, that Iberian gastronomy reveals its greatest secret: making much with very little Now that we have let you in on it, do yourself a favor: take a map, get a good spoon and start digging Your palate will thank you in heaps