Spain is part of Europe but with Africa as a close neighbour, therefore it boasts a cuisine that is a mix of two cultures combined. The information below will give you an idea of the world famous Spanish culinary experience, its roots, its culture and typical ingredients.

Spanish cooking is a direct result of its previous ancestry, making it reliant on anything from root vegetables and garlic, fruit and spices to grains, seafood, game and olive oil. Early settlers to Spain include the Iberians, Greeks, Phoenicians, Celts, Carthaginians and later the Romans. In the 8th Century AD, the Moslems (Moors) conquered the nation bringing the Moslem religion and culture with them. They ruled until the 13th Century when the Christians again took over.

Andalusia, in southern Spain, is most famous for its gazpacho (cold tomato-based vegetable soup) that was created to cool off the workers in the hot, dry sun. Inland, Rioja wines are produced which are amongst the world's finest. However today, with the great influx of foreign visitors to the area, availability has greatly increased for all types of European and international food.

The Spanish, like many Latin cultures, make the mid-day meal their biggest, often stretching it out for hours. Work places shut down at 2pm and after a long, leisurely lunch and often a siesta (nap), they return to work at around 4.30pm and work until late evening.

 Saffron - Spain is the world´s leading producer of saffron. It is made mainly in La Mancha, a region just south of Madrid. Saffron is a unique spice made from flower stigmas. Each flower yields three stigmas and one ounce of saffron needs an overwhelming 14,000 hand-picked stigmas! This accounts for the high price of saffron, although it is widely available throughout Spain and cheaper than elsewhere. Saffron adds a golden glow and a subtle flavour to foods so remember to appreciate the hard work involved when you next taste saffron.

 Sherry - Sherry is derived from the town of Jerez in Andalusia, where it originates. This fortified wine is drunk as an aperitif, with tapas, or after dinner. There are various different types of sherry produced: Fino sherries are light, dry and best when drunk chilled, while Amontillados are sweeter and drunk at room temperature. The most famous fino sherry is “Tio Pepe” from the Gonzalez Byass vineyards - their traditional enormous placards are often seen on the side of the road. Interestingly, these have been declared national monuments.

 Cava - Cava is Spain's term for sparkling wine and it is widely drunk in place of champagne. In the UK and USA many people know the Freixenet label. Another cava worth trying is Paul Cheneau Blanc de Blancs, with its clean crisp and complex flavours.

Cured Hams - Spanish jamon serrano is a spanish institution and most people would consider it the best of Spanish food.  In Andalucia, he native breed of small black pig known as the "Iberico", reared on acorns, is famous for its superb flavour.

Olive Oil - Andalucia is one of the worlds largest producers of olive oil and in it's natural form forms a major part of Spanish cooking, the Spanish like to eat it drizzled on toast with their morning coffee.  The olives themselves are grown on the same tree green olives simply being unripened black ones, green olives are picked in October and black ones in January or February.

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