AN IDENTITY AND CUL­TU­RE HALLMARK

Excelencias Gourmet - - Portada -

TA­PAS PRESENTLY STAND OUT AS THE MAIN REPRESENTATIVES OF SPANISH GASTRONOMY WORLD­WI­DE, THE GREAT AMBASSADORS OF A FREE CUISINE WIT­HOUT ANY FIXED RULE, WHERE EVERY COOK AND PATRON FINDS SURPRISE AND EXCITEMENT. THE­SE SMALL PORTIONS, WHICH ALLOW US TO TAS­TE AN ARRAY OF DISHES IN ONE BITE, ARE GAINING MO­MEN­TUM AROUND THE WORLD JUST AS PIZ­ZA OR SUSHI PREVIOUSLY DID. BEYOND CLAS­SIC IBERIAN TA­PAS, SUCH AS MAN­CHE­GO SAUSAGE, SPANISH OMELET, STUFFED PIQUILLOS AND MONTADITOS DE SERRANO, THE GROUP HAS BEEN JOINED BY OTHER RECIPES, RANGING FROM THE USE OF FRUITS TO TA­PAS BASED ON ARABIC AND ASIAN DISHES.

THE POPULARIZATION OF TA­PAS LEAVES THE RIGIDITY OF HAUTE CUISINE BEHIND, SO PATRONS CAN EAT AWAY FROM THE TABLE, BY THE BAR, IN STOOLS OR CHAIRS AND TABLE… ENJOYING DIFFERENT TASTES PAIRED WITH DRINKS, INCLUDING COCKTAILS. THAT IS THE REASON WHY THE MINISTRY OF EDUCATION, CUL­TU­RE AND SPORT

HAS OPENED A FILE TO DE­CLA­RE THE TA­PAS CUL­TU­RAL TRADITION IN SPAIN AS A REPRESENTATIVE EXPRESSION OF MANKIND IMMATERIAL CUL­TU­RAL HERITAGE, JUST LI­KE MEDITERRANEAN DIET AND MEXICAN GASTRONOMY.

MOREOVER, THAT IS WHY THE IBERIAN AME­RI­CAN GASTRONOMY ACADEMY HAS DECIDED TO CREA­TE THE IBERIAN AME­RI­CAN CA­PI­TAL OF TA­PA CUL­TU­RE, AND THE DESIGNATION WILL GO TO SEVILLE.

THE­SE PROCLAMATIONS NOT ONLY RECOGNIZE TA­PA AS SUCH, BUT AL­SO “TAPEO”, UNDERSTOOD AS THE SO­CIAL AND CUL­TU­RAL ACT OF GOING AND ENJOYING IT. THE TA­PA CONCEPT GOES BEYOND THE PRESENTATION OF DISHES, GASTRONOMIC TASTING, AND BE­CO­MES A TRUE LIFESTYLE, FIES­TA AND JOY.

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