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Transcript of Andalusia, Spain
Food & Culture Traditions
Wedding Food & Beverage Traditions
Food Traditions, Customs & Practices
the food at a Spanish wedding depends on the region, but during an Andalusian wedding, you can usually expect a type of seafood as the appetizer, or as part of the second course
tapas are served with manzanilla olives, and they are a typical dish because they are easy to eat and are usually presented at the cocktail reception
a Spanish wedding menu usually has meat or fish as the main course (in Andalusia, both can be served as two separate main courses). A very Spanish tradition is to have someone cutting Jamon Serrano (another regional delicacy) and serving it to guests. It is worth to highlight that the Andalusian highlands have low humidity and cold winters ideal for curing this iconic Spanish meat.
they prefer to include pork, beef or lamb rather than chicken and salmon in their marriage celebration
Spanish weddings stand out for the exorbitant amount of food that is served during the reception, and after the dinner, it is a Spanish tradition to serve coffee, tea and liqueurs (different flavours, sweet, herbal, etc) which can be mixed with each other
Shrimp Croquettes: A thick béchamel base, mixed with cooked shrimps, creating a crunchy fritter with a warm gooey center.
Spanish Omelets Bites: They combine creamy eggs, salty bacon, and sharp arugula, on top of garlic toasts.
mothers will always seek out the healthiest foods such as fruits and vegetables
meal customs that exist in Andalusia are that they eat very late; for instance, when they eat their dinner, they are often eating “tapas” (a broad range of appetizers) at around 9:00 pm
in some places, 9:00 pm is early for their dinner, and is a lighter meal than their lunch
usually, when people eat tapas they drink alcohol with it
if you are not an alcohol drinker, other options are water and non-alcoholic drinks; but the non-alcoholic drinks selection may be poor
Andalusia is the area at the southern tip of Spain and has eight provinces such as Seville, Malaga, Granada, Jaen, Cordoba, Almeria, Cadiz, and Huelva. Andalusians are fun, loving people who love music, beautiful women and eating. They love foreigners; and always try to please them, make them feel accepted and included into their society.
in the Spanish culture, vegetables are rarely served in large quantities; they are kept only as décor in the dish
during the civil war, they could only afford vegetables and chicken, this type of food represents poverty to Spanish people and prefer to avoid them
the cocktail party will receive the guests before the bride and groom arrive at the reception, it takes around an hour and a half to serve approximately from 8 to 12 canapes.
during this time, the guests can enjoy all sorts of appetizers, beer, wine, and soft drinks
at the reception of an Andalusian wedding, it is typical to find 4 or 5 courses on the menu; opening with the “entrante” which is an appetizer before the main course begins. This dish varies greatly; from salads to a mushroom puff pastry, and a diversity of soups.
Regarding the wedding cake, the Andalusia couples are starting to try different designs and flavours, instead of choosing the traditional cake which is elaborated with a fruit filling and a creamy almond topping. In Spain, many couples buy a small cake just for the symbolic act of cutting it, and it is then served to those people who would like a piece.
Bacon Wrapped dates with Goat cheese: Soft, sweet dates stuffed with creamy, tangy goat cheese wrapped in salty, smoky bacon and baked to crispy-soft perfection.
Chorizo Braised in red wine: Chunks of spicy sausage in a rich glaze of garlic, honey and red wine, simply served with crusty bread.
Fried Fish/Shrimp: Cod coated in flour, deep fried in olive oil, and sprinkle lightly with salt, finally served with a wedge of lemon.
Serrano Ham with Pepper Relish and Truffle Oil: Sweet juicy fresh peas combined with flavoured Serrano Ham.
Cheese Platter: An assortment of local cheese (Manchego, cabrales), with fig balsamic drizzle.
Cold Cut Meat Platter: An assortment of sliced meats (Prosciutto, Serrano Ham, Salami).
Beef and Lamb Meatballs in Saffron and Almond Sauce
Crispy beef and lamb meatballs drizzle with Saffron and Almond Sauce.
1st Course – Entrée
A creamy cold tomato soup, combined with garlic, olive oil and sherry vinegar, garnished with chopped hard-boiled eggs and Serrano Ham strips.
2nd Course – Fish
Pil Pil Cod with creamy rice, mushrooms and asparagus.
Flaky piece of fish with Pil Pil sauce, a creamy sauce made of olive oil with fresh chilli, paprika and garlic, accompanied with creamy rice (Arroz Melozo), a dish with fish base and cooked with pepper and paprika.
3rd Course – Sorbet
Cava and Lemon
Frothy lemon drink blending the sprinkle wine called cava with lemon ice cream or sorbet.
4th Course – Meat
Iberian pork with rosemary potatoes
Iberico fresh meat cut with roasted potatoes tossed with rosemary and garnished with green vegetables.
5th Course – Dessert
Smooth, creamy chocolate mousse topped with a garnish of chocolate shavings.
Late night snacks:
Pringá, Sliders & Churros
Tinto de Verano