Spain
Dylan O'Neal A4
Main agricultural products grown or harvested
- grain,
- vegetables
- olives, wine grapes
- sugar beets
- citrus
- beef, pork, poultry
Native food customs
- Spanish Eating Customs: Tapas A tradition begun long ago in the southern city of Seville, Spaniards have since perfected the art of snacking. Going out for tapas consists of travelling from bar to bar and sharing plates of the bars' specialties with a small group of friends.
- Spaniards eat their lunch, or comida, between 2:00 and 4:00 in the afternoon. Serving as the day's main meal, it is traditionally quite a bit larger than the dinner meal, or cena. A typical lunch will have several courses. The first course is the lighter part of the meal, usually consisting of a salad or soup, while the second course is normally your typical fish or meat dish. A dessert can be a simple piece of fruit, a typical Spanish flan, or a sweet pastry or cake.
- While there are of course many people who eat full meals, the Spanish dinner (cena) is traditionally much smaller than the midday comida. It often consisting of something lighter like a salad, a sandwich, or a selection of tapas. Spaniards eat late for this final meal of the day- even more so on weekends and during the summer- sitting down to eat anytime from 9:00 until 11:00 in the evening.
Holiday Celebrations
Roscón de Reyes
festive pastry, typically served on Three Kings Day (January 6th). A ring-shaped sweetbread, it’s topped with gelatinous fruits and a sprinkle of sliced almonds.
Tortilla
Served hot or cold tortilla is equally delicious. A thick omelette, often with sliced or cubed potatoes, onion, chorizo, tomatoes. Whatever is in season on the vegetable front can be added, to make a different Tortilla each time. Often served as tapaswith your drink in a Spanish bar.
Cordero Lechal
Young suckling lamb, roasted whole and served whole. There’s even a Roast Lamb festival in Spain, where the meat is cooked on spits, over open fires.