A PLEASURABLE TASTE OF SPAIN – Paella and Madrileno cocido Andalusian gaspacho, pulpo a la Gallega and Asturian fabada

There are several dishes that are worth a try when you are in Spain, but narrowing the circle – depending on the region where you are – some of those flavors will be essential. Visiting Spain, you can feel this smells and flavors, looking for “The Meeting Benches way”: a perfectly proportioned man, created by Leonardo da Vinci, correlating the symmetry of human anatomy to the symmetry of the universe. What you see, hear, eat and feel, it’s all inside Meeting Benches way: the Vitruvian approach to life.

THE PAELLA > This is one of the most famous dishes of Spanish cuisine, which you can find wherever you go. The real recipe is originally from Valencia. This simple dish (rice and saffron) exist many versions, with vegetables, meat or fish. Traditionally, paella is served in the same container in which it is cooked (along with lots of lemon wedges. PULPO A LA GALLEGA > When you are in the northwest of Spain, Galicia will offer this culinary delicacy, simple and elaborate: a octopus with potatoes (all sprinkled with pepper, with a little ‘of olive oil and salt). This food is given to you sliced, on a wooden plate. An advice? Do you drink a good white wine.

COCIDO MADRILENO > A dish made with chickpeas, meat and pork sausages. At one time, this food was the main source of calories and protein in the Spanish diet. An ancient recipe is the source of this way of eating (which was preparing on Friday, in a closed pan). Depending on the recipe, you can find added vegetables (carrots, potatoes, cabbage or beans). ASTURIAN FABADA > Welcome to the north, in Asturias, where you can find this typical Asturian dish. A bean soup, cooked with various types of pork. The name? It comes from the beans and the beans “Fabes”.

ANDALUSIAN GASPACHO > Finally, we are in hot Andalusia, where you can find the gazpacho. Many are his versions: a cold soup, made with chopped vegetables or puree (tomatoes, cucumbers, onions and peppers). In centuries past, this food was brought in camps inside the bottles. Those who worked in the heat, had the freshness of this tasty food slurry. In ristoranteche you choose, you’ll find the gazpacho garnished (vegetables, toast or fried and boiled eggs). WHAT TO DRINK? > The “tinto de verano”, a cool drink and light (half red wine, half lemonade), served with ice cubes. The “Rioja wine”, owes its name to a region of the north. The best-known Rioja wines are tangy and intense, but there are also white and rosé wines. What to drink to drink? “Wine Cava”, a sparkling wine of Catalonia. The Cava is a sparkling light, dry, which has an important place in the Catalan culinary culture. “Licor Cuarenta y Tres”! Yes, at the end of your eating, 43 different ingredients (such as fruit and citrus, herbs, spices and vanilla), they give a drink of golden color, with shades buds made with chocolate and banana.