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Foods From Spain


Spain has become an international reference in the avant-garde cuisine in the recent years. Master chefs like Ferran Adrià, Juan Mari Arzak, Martín Berasategui, Andoni Luis Adúriz, Carme Ruscalleda and many more are leading a revolution with roots in the tradition and inspired by quality, innovation, creativity and the arts.

The broad richness of ingredients and recipes in Spain’s gastronomy is a result of its history of coexistence between different Mediterranean, European and African cultures, and the influences from the Americas. This variety is reflected in the diversity of the 17 regions and 2 autonomous towns of the country.

Some of the most iconic and high quality products from Spain include cheese, Ibérico ham, charcuterie, olive oil, legumes, seafood, pork, lamb, clementines and saffron, among others. They result in a wide range of delicious recipes, from tortilla, paella and tapas to salt cod in a pil-pil sauce, Madrid style stew, roast lamb and rice pudding.

The Spanish Institute for Foreign Trade (ICEX), government agency for the promotion of the Spanish exports, has launched in April 2011 its new website Foods from Spain (, set to be the most complete compilation of information about Spain’s gastronomy. It is a multimedia and interactive platform addressed to food professionals and foodies as well.

Other related websites managed by Foods from Spain, a division of the Trade Commission of Spain in New York, offer specific information about some of the most recognized products from Spain in the United States:

•    Cheese from Spain:
•    Piquillo Peppers from Spain:
•    Clementines from Spain:

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