Different types of cuisine

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Different types of cuisine

Spanish specialties.
Croquettes are present throughout Spain.Different types of cuisine. Cooking also means sharing a bit of one’s culture . Each country has its own culinary identity and we will not eat the same dishes in Greece, Spain and China. Although nowadays it is possible to eat dishes from all over the world anywhere; however, the dishes are the signature of a people and culture.

Different types of cuisine

Traditional cuisine

The traditional cuisine refers to the cuisine based on local and seasonal produce . It is the grandmother’s kitchen, the hake in green sauce, the stew or the meatballs. In general, traditional cuisine comes from the terrain , that is, from a region or from the soil itself.

This cuisine is what we make at home and we can also eat it in restaurants. But keep in mind that traditional cuisine does not always mean that it is homemade. Brands and restaurants play with the expression since there is a certain legal vacuum in this regard and more when you find out that in Spain only 40% of restaurants serve homemade dishes.

The gourmet kitchen

More expensive than traditional cuisine, gourmet cuisine is served in upscale restaurants in menu form. The products we work with are fresh and generally highly sought after, such as truffles, foie gras or caviar.

The quantities of the dishes are limited so that everyone can enjoy many dishes without being satisfied before the end of the service. Gastronomic cuisine is usually the proposal of great chefs in exceptional places.

In Gerona, we have Celler de Can Roca, a place halfway between tradition and innovation.

The molecular kitchen

Put on your chemical coat as molecular cuisine focuses on studying the basic material of products to optimize the chemical reactions that occur during cooking or mashing.

If today you can use a siphon to make your chantilly, it is thanks to molecular gastronomy . For example, molecular cooking allows you to cook just the white of an egg or make an instant sorbet by submerging the fruit juice in liquid nitrogen.

The concept is used mainly by manufacturers to compete with the great chefs, but some chefs also use it in their kitchen, as is the case with Ferran Adrià.


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