Regional cuisine of the Iberian Peninsula

      

Appetizers

Russian salad   sulfits.png 

Croquettes and "Tigres" (Mussel croquette)     mol-luscs.png 

Spanish omelette 

 

Cold starters

Ajo blanco (Andalucía)  (almond cold soup)  fruits-secs.png sulfits.png     mol-luscs.png

Artichokes with ham (Madrid) 

 

Hot starters

Vegetable stew (Rioja) 

Paella valenciana (València) mol-luscs.png

 

Fish

Cod "pil-pil" (País Basc) , 

Baked salt fish with "mojo picón"  (Catalunya / Canaries), sulfits.png

Meat

Stuffed ox tail (Madrid)  sulfits.png   

Roast suckling pig  (Castella)

 

Pre-desserts

Rice pudding and orange foam     

Sheep curd cheese    

 

Desserts

"Tarta de Santiago" (almond cake) with lemon sorbet    fruits-secs.png sulfits.png

"Torradetes de Santa Teresa" ( Bread soaked in milk and fried in batter) with star anise ice cream     soja-3.png

 

Petit fours

Sobaos pasiegos (Cantabrian butter sponge cakes)   

Fruits of Aragon (Candied fruit chocolates), soja-3.png

Tocinillo de cielo (Egg yolk andy syrup pudding)  

Virutes de San Josep (Chocolate coated almond biscuits) fruits-secs.png   soja-3.png