Bocadillo de sardinas is a humble Spanish sandwich with a savory filling of canned sardines. The sandwich is usually made with a Spanish-style baguette (barra de pan), although other types of bread may also be used such as ciabatta bread or wholemeal bread.
After it’s been sliced lengthwise, the bread is topped with sardines which can be preserved in oil, tomato sauce, or vinegar, thus imbuing the sandwich with additional flavor. The filling may be enhanced with various other ingredients such as peppers, tomatoes, cilantro, lettuce, onions, avocados, olives, boiled eggs, mayonnaise, mustard, yogurt sauce, mushrooms, sautéed vegetables, and olive oil.
MOST ICONIC Bocadillo de sardinas
MAIN INGREDIENTS
Angulas a la cazuela is a traditional dish originating from the Basque Country. The dish is usually made with a combination of rare and expensive angulas (baby eels), garlic, hot pepper flakes, olive oil, and salt. The garlic and pepper flakes are sautéed in olive oil in a cazuela (shallow earthenware pot).
The angulas are then added to the cazuela, seasoned, and cooked until they become hot and sizzling. The dish is served straight out of the cazuela and it's traditionally eaten with a wooden fork.
OTHER VARIATIONS OF Tapas
Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to set, allowing the gelatinous properties to create a firm, jelly-like treat.
Though it is often prepared plain, various ingredients such as olives, onions, or peppers are occasionally added to the mixture. Nervetti is always served well-chilled, thinly sliced, and is mainly combined with various vegetables. The whole combination is seasoned and served in the form of a salad that is usually enjoyed as a cold appetizer.
MOST ICONIC Nervetti
MAIN INGREDIENTS
Faves a la Catalana is a traditional dish originating from Catalonia. The dish is made with fava beans (broad beans) that are cooked in stock with a bit of botifarra negra (blood sausage). Apart from those key ingredients, the dish also contains bacon, onions, garlic, tomatoes, white wine, olive oil, and paprika.
Faves a la Catalana was prepared since ancient times, and some of the recipes date back to the mid-19th century. Nowadays, this hearty stew is typically consumed during the harvest season (from February to late June), and it's traditionally served in an earthenware dish.
Gachas is an ancient, traditional Spanish dish consisting of a few basic ingredients: flour, water, salt, olive oil, and garlic. In the past, it was a staple dish among shepherds and farmers, but today it is popular throughout the country. Its texture can vary from soup-like to pie-thick with a golden-brown crust, depending on the method of preparation.
The dish is served warm, and some cooks like to add saffron, paprika, or fried onions in order to improve the flavors.
MOST ICONIC Gachas
Caldo de papas is a hearty soup hailing from the Canary Islands. It is made with a combination of onions, potatoes, tomatoes, bell peppers, cilantro, saffron, and eggs. The soup is slowly simmered until the potatoes are fully cooked, and it is then finished by cracking a few raw eggs into the pot.
The final result is a starchy and thick soup which should, ideally, be served in warmed bowls.
MAIN INGREDIENTS
Ficelle picarde or Picardy string is a traditional dish from the French region of Picardy, a simple and easy entrée that can be found on the menus of numerous restaurants across northern France. The dish consists of a savory pancake that is filled with ham, cheese, and mushrooms.
The pancake is often topped with grated cheese, and it is sometimes baked in the oven. Although it is a representative of the Picardy region, it was actually invented in the city of Amiens in the 1950s, when it was served to notable locals attending the Hotoie Exhibition.
Escudella de pagés is an Andorran soup with a consistency so thick that it could also be classified as a stew. It is made with white beans, ham bone, veal or beef marrow bone, chicken, veal, cured ham, cabbage, potatoes, rice and pasta. Unlike many other soups and stews, this one is believed to be good only on the day it was made, so it should be served immediately.
MAIN INGREDIENTS
This classic Roman dish is made by stewing tripe in a tart tomato sauce along with finely chopped fresh herbs. The dish is additionally flavored with garlic and onions. When ready to serve, it is recommended to finish the dish off by topping it with grated cheese such as Parmigiano Reggiano or Pecorino Romano.
MOST ICONIC Trippa alla Romana
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As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combination of spices, and the three types of meat are served together in thick slices on a platter with the vegetables used in cooking, usually potatoes and carrots, and a drizzling of ravigote sauce.
Although the dish has numerous supposed origins, famous French writer Gustave Flaubert traces it back to the British celebrating the decapitation of King Charles I. After the French revolution and yet another well-known decapitation, the French followed suit.
MOST ICONIC Tête de veau
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