Why Spanish products?
The quality of the Spanish food has had extensive reputation since Roman times who enjoyed drinking the Spanish wine and spreading the Spanish wheat from Spain to Greece and Egypt and easterly parts of Russia.
Spanish cooking has popular roots. It is the people’s cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. It could be considered the precursor of the Mediterranean diet.
When you come in in a Spanish kitchen you realise that is full of passion and it is easy to smell the heady scents of saffron, paprika and garlic. It is also easy to see bottles of olive oil everywhere and to find fresh seafood in the fridge ready to be cooked.
Nowadays Spain has the most renowned chefs worldwide like Ferran Adrià, Juan Mari Arzak, Karlos Arguiñano, Carme Ruscalleda and excellent Restaurants like El Celler de Can Roca which has been just named the finest place to dine on the planet by Restaurant Magazine. In total, Spain has five restaurants in the top 50, beaten only by the United States and France, both of them have six.
Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Other dishes sprung up from European and American influences and were adapted to the Spanish taste. One thing is for sure, food in Spain is fresh, abundant and full of taste and the Spanish love their food dearly.
El Rocio. Spanish people know how to keep old traditions alive.
Actually, food is a cultural issue in Spain where original and local producers are a key point to come out so many excellent chefs as well as exceptional restaurants.
Therefore, we should trust in their experience and know-how to produce food products and wine. Besides, these selected products from genuine Spanish producers are usually not expensive at all.
