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The top ten
Food regions of Spain

Food and wine are on opposite sides of the social fulcrum of the Spanish way of life. Meals are often as much about the companionship, as they are for sustenance the food provides. From this social emphasis, the quality of the food is foremost and the variety of dishes and preparation are limited only by the imagination of the chef. Olives and cheeses are everywhere. Wine is made in every town. And lolling meals filled with conversation and camaraderie are the center of this culture.  

Andalusia
Stretching from the Atlantic across and beyond the Straight of Gibraltar to the Mediterranean Sea, Andalusia is one of Spain’s largest regions. Ingredients and traditions of the Mediterranean and Arabic cuisines blend to create the simple and uncomplicated cooking styles of this region. From lighter fare near the coast to more hearty dishes associated with proximity to the mountain highlands and La Mancha. Every type of gastronomical delight is available in this region. From Seafood and shellfish, berries, fruit, olives and vegetables to cheeses, venison, game fowl, ham and other domestic meats Andalusia is growing in stature as an influence upon Spanish cuisine.

Aragón
In the palm of Spain, surrounded by Rioja and Navarre to the north and west, Aragon is cradled by Catalonia to the east and Valencia and La Mancha to the south. This rugged region is mostly comprised of small towns and villages. With simple ingredients, the recipes create complex, rich dishes. Lamb, chicken, peppers, tomatoes, rice and potatoes combine with assorted spices to render meals and soups that are hearty and satisfying.

Basque Country
Along the northern coast of Spain between the Pyrenees Mountains and the Cordillera Cantabria to the west, the Basque region is probably best known for its coastal cuisine, which brings contemporary methods to long established recipes and preparations, Basque region has a wealth of ingredients pulled from the ocean. Crab, lobster, tuna, squid, clams, mussels, oysters and baby eel provide excellent fundamental components for dishes. From inland, the Basque table will feature beef, lamb, pork, and various game such as quail, rabbit and venison. Perhaps because of the remarkable egg production for this region, Basque is often credited as the birthplace of mayonnaise.

Cala Mallaradeta, Balearic Islands

Catalonia
Rolling from the Pyrenees Mountains into the vast central plains and resting upon the Mediterranean coast, Catalonia is a cosmopolitan region. In addition to the usual variety of Spanish meats and vegetables, fishes and game, a Catalan table will often have other delicacies that are unique to the region. Chiefly are calçots, a variety of green onion. After harvest, the calçots grilled and enjoyed with a dipping sauce, bare hands and a bib.

To accompany their catch, fishermen in Catalonia created Romensco, a sauce of red peppers, almonds, garlic, onions, tomato and olive oil. While the basic ingredients are universal, family recipes for the sauce are closely guarded secrets.

Sierra de Ronda - Extremadura

Extremadura
Shoulder to shoulder with Portugal and beside La Mancha, Extremadura is the most western region of Spain. From excursions of the Franks against the Moors in the twilight of the Crusades, monasteries were established in Extremadura and with them an appreciation for haute cuisine. Ingredients such as truffles and methods of preparing pâté became infused with the basic monastic and simple peasant fare to devise some unexpected delights. With the wide variety of vegetables, meats and freshwater trout, the Extremadura traditions are blossoming as Spanish cuisines gain attention. Famous for ham from the Iberian black pig, dishes will include tomatoes, peppers, potatoes, rosemary, thyme, and marjoram.

La Mancha
Upon the upland plateau, known as La Meseta, in the central region of Spain, La Mancha rolls into the mountains bordering Extremadura to the west and settles against Valencia to the east. The basic country fare of this region is as relaxed as the vast fields of wheat and the daily grind of sheparding would imply. Vine ripened vegetables are staple ingredients, tomatoes, beans, eggplant, squashes, beans and the exquisite saffron. Along with ham and beef, wild game including rabbit, pheasant, and wild boar are traditionally served. Manchego, an aged sheep cheese, is renown here. There are three classifications of manchego. Manchego Fresco is aged for two months, while manchego curado is aged for three. Manchego anejo is aged for seven months and is similar to Parmesan in hardness.

Northwest Spain (Celtic Spain)
The region of Cantabria and Asturias is separated from the rest of Spain by a rambling range of mountains known as Cordillera Cantabria. This range unites with the Pyrenees to seclude this lush green land, which has developed its personality, traditions and cuisine independently from the other regions. While some wine is produced in this region, the area is renown for its fermented apple ciders. These dry ciders are a delightful compliment to tapas and seafood dishes. The cuisine of this region traces back to its Celtic traditions, recipes and influences. Hearty combinations of meats and starches, stews and cheeses are the fare. Turnips, carrots, cabbage, beans, lentils and apples are some of the ingredients paired with quail, duck, deer, rabbit and boar. Rich meals center around seafood, shellfish and ham, bacon or sausage.

Rioja and Navarre
In north central Spain, Rioja and Navarre are nestled against the Pyrenees Mountains and its neighbor, Basque. Rioja and Navarre are cradled between Catalonia to the east and the Cordillera Cantabria, a stretching mountain range to the west. Surprisingly, the dishes Rioja and Navarre have taken little influence from its neighbor to the north, France. Instead, the dishes are uncomplicated and simple to prepare. Perhaps this is to allow more time for what the area is better known, winemaking. A table in this region will commonly be topped with sturdy country fare, meat and potatoes. Lamb and mutton, trout, hams and sausages share the plate with several varieties of beans, peppers and potatoes.

Valencia
Leaning against La Mancha to the west and Catalonia to the north, Valencia is a bustling region on the Mediterranean. Aside from its oranges, Valencia is the region in which paella originated. A peasant dish of rice, saffron and olive oil takes its name from the shallow pan, paellera, in which it is prepared. As paella gained in popularity it gained ingredients, becoming loaded with shellfish, vegetables, chicken, and rabbit. There are more than 200 versions of this recipe.

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