Comidas-课件（ppt·精·选）.ppt

Gastronomía española
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate.
It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots.
Spain’s extensive history with many cultural influences has led to an array of unique cuisines with literally thousands of recipes and flavours. It is also renowned for its health benefits and fresh ingredients, as a Mediterranean diet.
Typical dishes
Among the multitude of recipes that make up the varied cuisines of Spain, a few can be mon to all or almost all of Spain’s regions even though some of them have an origin known and associated with specific places.
Examples include most importantly potato omelette (tortilla de patata, tortilla española or just tortilla), paella, various stews, migas, sausages (such as embutidos, chorizo and morcilla), jamón serrano and quesos (cheeses).
There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region.
The regional variations are less pronounced in Spanish desserts and cakes: flan (custard), arroz con leche (rice pudding) torrijas, churros and magdalenas (madeleines) are some of the most representative examples.
Other foods include:
Calamares a la romana (fried squid)
Sopa de marisco (seafood soup)
Cocido montañés
Chorizo (spicy sausage)
Chuletillas de lechazo (grilled chops of milk-fed lamb)
Gazpacho (a chilled tomato soup from Andalucía)
Salmorejo (a chilled tomato soup thickened with bread and served with croutons of ham, egg...)
Merluza (Hake, white fish)
Fabada Asturiana (bean stew)
Fideuá
Cocido madrileño (Madrid's chickpea stew)
Jamón serrano (cured ham)
Lechazo asado (roasted milk-fed lamb)
Marisco (shellfish)
Pa amb tomàquet: rustic bread, olive oil and fresh, tomato. (Cataluña)
Paella (saffron rice)
Pescaito