produkty: Spanish cuisine

Evidence: 100 • authority: 72

Spanish cuisine (Spanish: cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences in different parts of the country. The different culinary traditions in the Iberian Peninsula can be roughly categorized within the Mediterranean diet or the Atlantic diet. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine i…

Evidence: 86 • authority: 72

Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were…

Evidence: 60 • authority: 72

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's A Book of Mediterranean Food (1950), and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures wit…

Evidence: 52 • authority: 88

Evidence: 52 • authority: 72

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentine, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green (chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice.

Evidence: 43 • authority: 80

Evidence: 43 • authority: 80

Evidence: 43 • authority: 92

Effect of a multicomponent intervention on adherence to the Mediterranean diet in older adults: a randomized controlled trial.. Background The Mediterranean diet (MD) is one of the dietary patterns with the strongest evidence for preventing chronic diseases and promoting healthy aging. However, adherence to it is declining among the older population in Spain, in parallel with the rise in Westernized eating patterns. In this context, community-based interventions and the development of culinary skills are emerging as promising strategies for improving dietary quality and promoting healthy habits. Objective To evaluate the effect of a multi-component intervention compared with a traditional g…

Evidence: 43 • authority: 72