This type of mushroom is also well known by its Italian name funghi porcini and is one of the most consumed mushrooms in different European countries, well known for its aroma and perfect for meat stews, garnishes, etc

When young and white, this mushroom may be known as common mushroom, white mushroom, button mushroom, cultivated mushroom, table mushroom, and champignon mushroom (or simply champignon). When young and brown, it may be known as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom,[ chestnut mushroom (not to be confused with Pholiota adiposa), and baby bella.

A deeply rooted belief in many countries is that in Spain, the star product is chorizo. Nothing is further from the truth. Chorizo ​​is one of the dozens of products that are prepared as derivatives of pork. The belief that this element appears in almost all foods is wrong. This product is eaten as a sandwich for breakfast, occasionally as a tapa and also occasionally in some classic dishes in the kitchen, such as lentils stewed with chorizo.

The date is the fruit of the date palm. It is a golden yellow or brownish red berry at maturity. Its flesh is soft, aromatic and sweet in taste. Inside it has an elongated stone with a longitudinal groove.

Dates can be eaten fresh or dried and are a staple food for the people of North Africa and the Near East, who are the main producers.

Mollusc of the mussel family that receives its common name from its resemblance to the fruit of the palm tree. It is found in the Mediterranean Sea and in the more temperate eastern Atlantic Ocean.
Historically these shells are considered a delicacy, cooked and served in a broth of white wine, garlic and parsley.

The Russian salad (spanish name of this salad) is a classic among the tapas that you can find in all the bars of our country and although it basically always has the same ingredients, in its different variants in each place it has a different flavour and texture.

This particular species (tricholoma terreum) is productive in Europe in coniferous forests, especially pine forests of all types, they like to grow next to pines and in shady places.
When the season comes, they sprout in small colonies and proliferate en masse, sometimes making spectacular carpets to see.

Our country is ancestrally one of the countries Europe that produces the most fruit. The Mediterranean climate allows the cultivation of all types of fruit that like the average temperatures of the country. In addition, in very specific areas of the south, with a special microclimate, they allow the cultivation of  tropical types, which allows the growing  of almost all existing fruits, except for some very specific from the areas of Latin America. At prices much cheaper than in other European countries.

Fuet is a very popular cured sausage in Catalan gastronomy and highly appreciated for its organoleptic characteristics. For those who do not know it, it is like a much more cured and tasty salami, much narrower and in pieces of about 30 cm long, and is sold by units.

Fuet offers flavour variants depending on the fermentation and curing process carried out and the type of spices added.

Especially in the Anglo-Saxon world and countries of its influence there is a significant confusion with prawns since different species are indiscriminately called prawns that sometimes are not those that are consumed in the Mediterranean. Basically there are two large families of this type of crustaceans, the prawn (shrimp) and the prawn (prawn) the first is basically red in color and the prawn is striped brown even though when cooked it is also red.