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Traditional Spanish dessert “Peras al vino” or Pears in Red Wine is the best of two worlds; fruits and wine merging into a sweet, spiced and colorful dessert that couldn’t be easier to make. This dessert comes from the Spanish region of Rioja, which is well known for its deep red wines. I don’t know for you but I’m a wino and this dessert is so refreshing, for once… a dessert without tons of flour, sugar or fat in it and frankly it taste simply divine. Plus, it’s terribly easy to make and can be prepared in advance. https://youtu.be/MCUXEwFyPdY Which type of pear? Well… for this particular recipe Spaniards traditionally use “pera conferencia” , but any pear type that is holding good, not too filled with water, nor too porous or mature should do, so pick a firm pear of your choice at the Farmer’s Market. A fairly common dessert in…

All there is to know about Tapas! The ultimate way of life for Spaniards and also a delicious way to explore and get the essence of beautiful Spain.  Tapas are not a simple meal nor a snack, it’s a social event, a way of living, a philosophy in Spain. A great way to meet friends to chat around a beverage, whether a wine, beer or vermouth, while eating up a small bite. Many believe tapas are those many small plates you accumulate in the middle of the table to share in between a group of people but truth be told a “tapa” is originally thought for one person only and by tradition eaten standing up at the bar. If you want to share plates you’ll need a “ración” which is a slightly bigger portion. Back at its origin, you wouldn’t order “tapas” per se, you would order a drink and a…

Specialities from the region of Picos de Europa, Spain is a world of its own. From the famous blue cheese Cabrales to the hearty stew “Fabada” you’ve got to come to discover some of the hidden gastronomic treasures of Spain. Picos de Europa is a small range of mountains in northern Spain a few kilometres away from the Atlantic ocean making it a “one of a kind” scenery with its 2000m high peaks perched right next to the ocean. It’s also the second most visited National park in Spain although its low season is fairly calm. The park is divided in between 3 regions; Cantabria, Asturias and Castilla y León each having their own gastronomic particularities. Let’s start by talking quantities… being in a rigorous surrounding the locals diet is quite calorific and mainly consist of meat, beans and cheese. If you order any main dish at the restaurant, the odds are that you’ll get a gargantuan quantity. Except maybe for those…

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