Vamos a tapear in Barcelona

We find it hard to believe that there is still someone who doesn't know what Spanish tapas is. Whether you've already traveled to Spain or not, you've certainly already heard of these specialties from the Iberian peninsula, to be devoured at any time of the day when you feel like a gourmet break to share with friends around a table.

These delicious mini-portions of different Spanish specialties are a real institution in Spain, a deeply rooted habit and defined by the verb "tapear", a colloquial expression which means "to eat tapas" at will and by extension "to go from bar to bar, ordering a drink and something to eat every time”. Traditionally, in Spain tapas are eaten at cocktail hour, between 6 and 10 pm; in fact, these tasty snacks can be enjoyed at any time of day and on all occasions.

Could we come back from Barcelona and not recreate the atmosphere of tapas bars at home with friends?

We couldn't resist and organized a Barcelona-style party with friends!

Furthermore, tapas can be served both as fresh but tasty appetizers (such as olivas or salad with sheep’s cheese)or hot food, like the known “chipirrones”, which consist of anandalusian delicacy with friedsquids, anchovies or sardine.

They are often flavoured with spices, such as pepper, paprika or garlic, or they literally ‘swim’ in olive oil, together with different kinds of bread.

Additionally, they are sometimes combined with the “tinto de verano” or "sangria".

Nevertheless, unbelievably, today we can count literally hundreds,perphaps thousands,of different tapas.

Among these, a few of the most popular and known kinds are:

- Pinchos: the base is a slice of bread. This slice is topped with some, for example, Spanish ham, tortilla or fish. Usually they are spiked with a toothpick. This is (also) to keep the bread together with the topping. You should keep the toothpicks while you are eating. They will calculate the total price based on the number and size of toothpicks you have!

- Pimientos de Paron;

– Alcachofas y jamón: artichokes and ham;

– Patatas bravas, potatoes with spicy “brava sauce”;

– Champiñones Al Ajillo, a Spanish Garlic Mushrooms Recipe;

– Jamon serrano, ham which is produced in some Spanish mountain regions;

– Queso manchego, sheep’s cheese produced in the “La Mancha”region (that is, the region of the famous Cervante’s “Don Quijote”!).