Spain

Not such a large stretch of coast but very different cooking styles, Galicia, Asturias, Cantabria and the Basque Country have much to offer, from simple country recipes to the sophisticated dishes from the new cuisine in the Basque Country, for many, the cradle for modern Spanish cuisine.

Food in the Spanish north east interior includes fresh vegetables from Navarra, fruit from Aragon and farm raised meat, all those ingredients can be cooked in the splendid Rioja wines.

Food in the Spanish Mediterranean region is rich in fresh vegetables, beans, almonds nad healthy olive oil, with plenty of fish dishes.

Although grouped together, the Spanish islands have very different cooking styles because of their location.

The cuisine in the Spanish central plains is austere. Meat such as lamb, mutton or pork are the most popular, accompanied by the variety of game meats that can be found wild.

Spirits or liquor, such as scotch or bourbon, are made from grains and distilled. Wine, by contrast, is the product of fermented grapes.

Spaniards enjoy a long Christmas season. Though seasonal shopping and decoration hanging start here well in December, later than other places in the world, celebrations really encompass the whole twelve days. Are you ready for your Spanish Christmas?