Original text by Thomasina Miers (chef and winner of BBc two’s
masterchef 2005).. executive summary by darmansjah
THE SPANISH tourist board has an interactive
map of regional food, with details of seasonality and producers as well as
recipes. Fly to Barcelona
from Singapore
or Kuala Lumpur via Singapore Airlines. Take a connecting
flight to Santiago de compostela,
capital of Galicia.
One autumn, I spend two months driving all over Spain. I
started way up in the north, in Galicia,
an area with a lush, green landscape that reminded me of Cornwall or Wales. They grow
the most delicious potatoes there; you just need to boil them and they taste
sublime. It’s real seafaring part of the country too, and famous for gooseneck
barnacles, which I helped hack off the rocks.
Next stop, Picos de
Europa, a breathtaking mountain range in northern-central Spain,
where they make wonderful blue cheese from three types of milk: cow, sheep and
goat’s. after that, it was on to Castile-La
Mancha, the historical capital of Spain.
I went quail and boar hunting, and there was again some very good cheese – it is
where manchego come from, from La
Mancha sheep. Everywhere you looked, people were growing things – beans, fruit,
apples – in every backyard.
Then it was off to the eastern coast, south of Valencia.
It was like the Grand Canyon there, very dry and arid, with lots of dried up
pathways and ramblas where rivers used to cut through the land, where shepherds
once herded their flocks. There’s lots of desert plant life, olive groves and
almond trees – the area gets more sunlight than any other in the country, so
they can grow tomatoes, grapes and oranges trees. Down the southern coast, I ended
up in Huelva, near Seville, just in
time for the annual matanza, the pig
slaughter. It’s a real community celebration, full of joy at the knowledge that
this meat will see the town through the winter. It started at 6.30 in the
morning with a glass of aguadiente, a
really stiff drink – which you need because the slaughter is pretty brutal.
The diversity of the produce as I travelled through the
country was quite outstanding. I’d always written Spain off as a country of
potatoes, smoked paprika and seafood, but once I started my journey I realized just
how much top-quality food they have. The landscape of Spain is just as diverse –
Brits can be guilty of only going to the coast or Madrid
and Barcelona,
and it’s such a mistake.
I had no idea how varied and wonderful the scenery and the
food were elsewhere.
Madrid and Barcelona is Awesome Destination in Spain....!!
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