The pleasure of speaking and eating (B2)

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The pleasure of speaking and eating (B2)

Spanish language and gastronomy will be mixed as two of the most important ingredients in Spanish culture. Juan Manuel Bonet, director of the Cervantes Institute (IC), and Rafael Ansón, president of the Royal Spanish Academy of Gastronomy (RAEG), signed an agreement to work together for promoting Spanish culture. Among the activities they might organize would be workshops and tastings. However, not only Spanish cuisine would be represented, but also Spanish oenology (science of wine).

Spain is one of the most recognized countries regarding its cuisine’s quality. Mediterranean diet is complemented by an amazing variety of seafood, all kind of meat and, what is more important, plenty of imagination to prepare modern plates. More than 200 Michelin stars shine around our country and let the “foodies” experience a new world of flavors, practicing Spanish language at the same time.

Today we are going to learn two of the most useful expressions that can make your meal at these restaurants even more pleasant.

¿Cómo está hecho?

If you know how it’s prepared a dish, you might spoil the surprise, but you will be sure that you’ll like it.

  • Frito (fried): cooked with much oil. Boquerones fritos (fried anchovies) in Málaga can be a good choice.
  • Cocido (boiled): cooked with water. Cocido madrileño (stew from Madrid) is our recommendation.
  • Asado (roast): cooked on spit or in oven. Cochinillo segoviano (roast suckling pig from Segovia) at a good Segovian restaurant is a compulsory stop after sightseeing aroung the Aqueduct.
  • A la plancha (grilled): cooked with a little oil. Chuletón a la plancha (rib steak) is typical all around the country. Maybe Basque Country could be a good choice.

¿Qué lleva?

This question is essential if you suffer from an alergy. If you are celíaco (gluten intolerant), intolerante a la lactosa (lactose intolerant) or other foodstuff, you will need to know all kind of ingredients:

  • Carnes (meat): cerdo (pork), cordero (lamb), ternera (beef), pollo (chicken)…
  • Pescados (fish): merluza (hake), bacalao (cod), dorada (gilt-head bream), lubina (sea bass)…
  • Mariscos (seafood): gamba (prawn), langostino (crayfish), langosta (lobster), almeja (clam), mejillón (mussel)…
  • Verduras y hortalizas (vegetables): tomate (tomatoe), lechuga (lettuce), pimiento (pepper), calabacín (zuchinni or courgette), zanahoria (carrot)…
  • Frutas (fruits): manzana (apple), pera (pear), fresa (strawberry), cereza (cherry), melocotón (peach), ciruela (plum)…
  • Especias (spices): pimienta (black or white pepper), sal (salt), romero (rosemary), tomillo (thyme), comino (cumin)…

As you can see, language and gastronomy are very close. Because of that, if you want to have a complete experience in a Spanish restaurant www.spanishviaskype.com will help you. You may try our Spanish Survival Course via Skype and you will be prepared for managing daily situations in Spain. So, don’t hesitate and reserve a free trial lesson here. It will be delicious.

 

By | 2017-11-06T16:45:00+00:00 octubre 18th, 2017|B2, Spanish Language, SpanishviaSkype|Sin comentarios

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