Spain has been gifted with the best cuisine in the world. Se on totta! Absolutely. We have the best raw material: fruits and vegetables grown up by a powerful sun, a very large variety of fresh fish and seafood from the small and calid Mediterranean sea and from the vast and cold Atlantic sea and high-quality, tender and tasty meat: pork, beef, poultry, lamb, kid, veal (the type that you can/should eat without a spicy sauce). Do not forget the aromatic olive oil, and the cheeses, and the dry-cured meats, and the wine, and the sweets and desserts...We know how to handle with good material to produce dishes of unequalable quality. Spanish cooks are known and recognised around the world. Times Journal considered that Ferrán Adriá (Spanish cook) is one of the 100 most influential people in the world. Nevertheless, any grandmother from every small city in Spain knows how to cook as well as he does, or even better. And finally, we know how to enjoy a good meal, slowly, in company of a good wine and good friends. To fulfill this requirements, a country needs history, culture and tradition, and Spain is full of those.
While staying in Huelva (Southwestern Spain) for giving some lessons in the International University of Andalucía, I had the chance to visit the place from which Cristobal Colón left Spain to discover America and, by the way, I enjoyed the local cousine as you can see from the pictures.
The food and drink in Finland needs an extense revision in another post ;-)
1 comment:
Hola...la verdad es que hemos pasado unos dias estupendos en la Costa de la Luz...pero lo mejor ha sido poder compartirlos contigo.
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