The tapa is to Spanish cuisine what pasta is to Italians. This modest and exquisite gastronomic work, but without the air of grandeur, has become the letter of introduction of Spanish cuisine around the world. As journalist Juan Ferragut recalled more than 80 years ago, the tapa is "a distracted way of eating without realizing it". Small bites that have marked Spanish gastronomic culture. Some of the Tapas served on our Seville Food Tour But

When it comes to the world famous “Jamón Ibérico de Bellota”, suddenly even non-foodies start sniffing its exquisite aroma, cherishing its beautiful marbling and letting it gently melt on their tongue… What an experience and what a pleasure!! So no, not all cold cuts are the same. The ham is actually that rooted into Spanish culture, that even vegetarians might occasionally give into one slice or another. And difficult it is to avoid in our cuisine, since it adds

The international project “Ark of Taste” was created in 1996 by the organization Slow Food to elaborate a catalog of food products in danger of disappearing, and thus to capture the attention and sensitivity of the public. Maintaining food biodiversity is one of its main pillars and goals, as it is an incredible heritage of unique raw materials and excellent artisan products produced on a small scale, as well as long lost traditions, history and culture in general. Attempting

Spain is a country with lots of flavour. One of the best ways to enjoy so is by exploring its food markets: traditional places where visitors can find the freshest fruits, vegetables, meats and fishes. Some of the most famous markets include the Boquería in Barcelona, San Miguel in Madrid  or the Lonja del Barranco in Seville. However, in Spain Food Sherpas we would like to approach ten Spanish markets in which tradition rules: markets where neighbours do their