We have a range of attractive courses in many Spanish cities in cities such as Barcelona, Bilbao, Madrid, Seville, Valencia and more.
Our chefs speak both Spanish and English so that the participants can fully understand the information and chat freely in their preferred language.
The courses are very flexible. Therefore, you can do a course for one day or several weeks.
Nowadays, the majority of vegetables, fruit, meat and chicken is grown locally in Spain. Historically, Spanish recipes have been influenced by Greece and Italy, in terms of the use of wine, olives and olive oil, as a result of the first settlements in Spain made by the Ancient Greeks and the Romans. Furthermore, the influence of the Moors can be seen in the use of honey, spices and saffron in Spanish cooking. In addition, exploration of the New World in America introduced the use of ‘exotic ingredients’ such as potatoes, tomatoes, peppers, beans and chocolate in the 15th century.
There is a huge variety of Spanish recipes and the gastronomy varies according to the region. For example, on the Mediterranean coast there are traditional dishes such as paella, originally from Valencia, arroz de banda (rice of the ribbon), popular in Catalonia, snails of Córdoba, pescaíto frito (fried white fish) from Sevilla and Bacalao al pil-pil (a cod dish) from the Basque Country. In general, seafood, especially cod, eel and squid is a big part of Basque culinary tradition.
Join-up to a course in culinary arts to get to know the world of cooking in Spain!
If you are interested, send us an email here: firstname.lastname@example.org