Spanish Culinary Workshop 1 & 2

Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe’s Iberian Peninsula territories. Geography and climate had great influence on cooking methods and available ingredients. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions.

The south east region uses traditional sweeteners like honey, quince and raisins in savoury dishes. In the north Spanish region specialises in meat and bean stews, hot peppers and paprika. The central plains harvest wheat and saffron, while the southern ‘garden of Spain’ is rich with orange and lemon groves, muscatel grape vineyards, Bomba and Calasparra rice fields.