Mediterranean (Southern Europe)

1. Mediterranean(Southern Europe) Ch 48 Spain, Portugal, Italy, Greece

2. Mediterranean Cuisine • Much lighter than in northern or western Europe • Diet based on whole grains, fresh fruits, and vegetables, fish and poultry, • Much smaller amounts of red meat and dairy • Light sauces are usually olive oil based

3. Spain • One of the larger countries, land mass between the Atlantic and the Mediterranean Sea • Traditional diet heavy in fish, shellfish, pigs, sheep, cod, and garlic • Romans colonized and brought olive trees, ham, and fava beans • Cabbage was appreciated and thought to be a cure for sickness

4. Spain, cont. • Moors of North Africa brought eggplant, artichokes, tropical fruit, nuts, rice, and spices (saffron) • Spiced meats with cinnamon • Cooked rice with dates • Pastries were sweetened with honey • Egg yolks enriched baked goods and whites were leavening agents • Marzipan – almond paste and sugar • European explorers • Potatoes, tomatoes, peppers, beans, vanilla, and chocolate

5. Spanish Dishes • Garlic and olive oil, pinches of saffron and parsley • Spain is the largest producer of olive oil (1/3 of the oil) • National dish – paella – rice seasoned with saffron and mixed with onions, red bell peppers, tomatoes, meat and seafood • Cocido – stew of beans, mixed meats, veggies, and a starch cooked in one pot • Tapas – small snacks or appetizers (not usually very healthy)

6. Spanish dishes, cont. • Gazpacho – cold soup of dry bread soaked and pureed with tomatoes and other veggies • Lamb and pig roasted in wood burning brick oven • Chorizo and blood sausage also common • Empanadas – meat pies • Salsa and sheep common

7. Spanish Desserts • Flan • Custard filled sponge cakes • Fruit empanadas