Foods of Southern Europe Chapter 51

Mediterranean Cuisines Lighter Fare

Typical Foods Fish and Poultry Lighter Sauces than French neighbors Olive oil as primary cooking fat Citrus Fruits Olives

Spain

Spain Geographic location and oceanic transportation provided: Commerce Trade Cultural exchange Invasion

Spanish Ingredients Phoenicians found Romans Fish Shellfish Pigs Sheep garlic Romans Planted Olive trees Aquaducts Farming Christianity

Spanish Ingredients Moors New World Explorers Eggplants Artichokes Tropical fruits Nuts Rice Saffron Spices Cinnamon Dates Marzipan New World Explorers Potatoes Tomatoes Peppers Bean Vanilla Chocolate

Spanish Dishes Garlic and Olive oil Paella Flan and custard desserts Cocido—stew Tapas Empanadas Gazpacho

Portugal

Portuegese Ingredients Cattle Pigs Cilantro and Parsley Rice Almonds Figs Oranges and Lemons Curry Cinnamon Black pepper Piri-piri chilis

Portuguese Dishes Cod Pork—their favorite meat Chicken with Piri-Piri Caldos-Soups Acordas-- Gazpachos Rice Paelha—portuguese paella Bread