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Valencia - A Quick Introduction

Valencia is Spain’s third largest city, and is fast becoming the place to visit thanks to its stunning buildings, history, culture, Las Fallas and Paella. Whether you want to take a short weekend break, or stay for longer this city is ideal.

Located on the east coast of Spain, Valencia has plenty to offer all ages and budgets, which is why, in the current economic climate, tourism in Valencia is certainly a growth industry. The mix of friendly locals, vibrant nightlife and places of historic interest guarantee that you will never tire of exploring. There are two fine arts museums to enjoy, alongside the historical and quaint old quarter.

The city is easy to explore on foot and is probably the preferable way to travel, when exploring anywhere new, it's a lot easier to traverse on foot than some Spanish cities (Hello Granada). One of the biggest attractions in Valencia is the Cathedral which is situated in the old town and provides amazing vistas of the whole city. Climb the old bell tower for stunning views of the city - however, don't do this if you're not a fan of heights. Notice the word 'OLD' bell tower. 

Just 15 minutes away from the hustle and bustle of the city are some typically beautiful Spanish beaches, providing the perfect place to relax. Valencia is unique (along with Barcelona) as it is considered both a beach and city destination, and people from all over Spain travel for the beaches. The most popular beaches are El Cabañal, Las Arenas and Malvarrosa, all of which have been awards blue flags.

Along the beaches there are numerous places to eat and stop for a drink, before heading back into the city. Whether you want to join in with the water sports, soak up the sun, or work out in one of the dedicated fitness zones, the beaches are excellent. As the sun begins to go down, you will notice that the locals begin to come out to enjoy the exclusive nightlife.

For those among you, like me, who always visit the local museum when in a new place, Valencia posses an eclectic mix. From traditional museums of fine arts, to a fine military museum, to the hyper modern edifices of the local science museum. (Below)

Valencia is really most famous for two things. Cuisine, and Las Fallas. Cuisine - you will soon realise that there are restaurants to suit every taste and budget. Whether you want to dine in local tapas bars, or exclusive restaurants there are plenty on offer. The local produce is fantastic, and there are many seafood restaurants with the usual over-zealous waiters trying to tempt you in. Valencia is credited as the birthplace of Paella - and Valencian paella, using chicken principally instead of seafood, is the most popular variant and is available throughout Spain.

Las Fallas - I can't really write with any authority on Las Fallas, due to the fact, inexplicably, I'm yet to visit Valencia during the festival. What is it? Essentially Valencia becomes an endless, days long, city-wide party. This includes, somewhat akin to Bonfire Night in the UK, the burning of huge bonfires - but it isn't Guy Fawkes - they're huge models of celebrities or figures who have featured recently in the news. There are huge nightly firework displays throughout the city, marching bands walk the streets in the morning to get you of bed, and there's dancing all through the day.

Have you been to Las Fallas? If you have and you're willing to discuss your experiences then please, get in touch.

Basque Country

The Basque Country is a distinctive area allowing you to experience a unique side to Spain when you visit. Located over two nations on the Atlantic Coast this country is unique and fascinating, providing you with many sights to explore. The country stretches approximately 100 miles from Bilbao in Spain to Bayonne in France.

You will soon discover that the Basque Country is indeed a country within a country, and although famous for golden beaches and amazing architecture, there is another simplistic side to the area. Everywhere you look there are quaint white washed houses, nestled amongst beautiful rolling hills. The stunning Pyrenees Mountains are never far from sight.

The impressive architecture that is present around every corner is what a huge majority of people travel to the Basque Country to experience.  Both the bustling resort of San Sebastián and the un-spoilt beauty of Guggenheim Bilbao modern-art museum attract many people. This is an area that everyone will enjoy, and remarkably there is a huge array to see and do.

Bilbao is the revitalized regional capital and provides a magical and historical place to explore with many beautiful buildings. Over the years, many critically acclaimed designers and architects have chosen this city to build their masterpieces. However, the contrasting old and new provides the perfect balance, and the old town is incredible to explore.

Moving away from the large cities, you can enjoy the traditional villages and small towns such as Hondarribia and Lekeitio. Both of which provide a welcoming and colorful atmosphere for you to enjoy and explore. The people in the Basque Country are friendly and will love to share their history and experiences with every visitor.

Many of the smaller villages can be found along the coast, and you will soon discover that fishing and marine heritage are dominant. Getaria is another small village that provides a distinct look at the regions charm. This area is famous for wine making. Therefore, you are provided with the perfect excuse to have a glass or two throughout the day. 

Cuisine is another factor that draws people to the Basque Country as the local food and drink are excellent. There are some fantastic restaurants on offer, alongside the smaller tapas bars that have been handed down from generation to generation. This part of Spain is fast becoming a food lover’s paradise and once visited you will understand why it is so popular.

The scenery is beautiful in this area of Spain, and traditionally the Basques would have lived off the land, which is why it remains lush and productive. Raising livestock and making cheese continue to be popular pastimes in the region, and you will love the simplicity of life in the villages. There are many places to stop along the way, including the traditional cider houses.

If you prefer to be closer to the beaches the coastline in this area is amazing and is filled with beaches and private coves. San Sebastian has three beaches all of which are busy with both locals and tourists; La Concha is considered to be one of the most-beautiful beaches in the world. This area is slightly more upmarket, and some feel that it does not reflect the true Basque Country.

A Short Introduction to Spanish Film

Spanish cinema was born in 1896 after a Eduardo Jimeno Correas was commissioned to film the now famous 'Salida de misa de doce del Pilar de Zaragoza' which was simply a one minute recording of people leaving the famous basilica after midday mass. 

Later that year the prolific filmmaker Fructuós Gelabert directed “Riña en un café”, which is essentially just a fight outside a small cafe:

And Spanish cinema was born. 

Segundo de Chomón was the first Spanish director to achieve international success outside of Spain. Who, in France and in Italy, produced an extensive filmography between 1902 and 1927. He is generally regarded as being the man who developed Spanish film making into the international force which it has remained since. 

The next milestone in the history of Spanish cinema came about in 1973 when director Luis Buñuel became the first Spaniard to win an Oscar for best foreign language film with his hit movie “El discreto encanto de la burguesía”, which translates as The discreet charm of the bourgeoisie, it was also nominated for best original screenplay.

The 70s were a successful time for Spanish filmmakers as with Oscar nominations in both 1971 and 1978.

Today Spanish film enjoys a seat at the top table of international film production. Fernando Trueba, José Luis Garci and Pedro Almodóvar, the three giants of Spanish cinema have, between them have accumulated 4 Oscars and a wealth of nominations. Lately the most critically acclaimed of these has been Pedro Almodóvar: winner of an Oscar, 4 BAFTAs and 3 GOYAs, which are the Spanish language version of the Oscars. His most famous works include: Volved, The Skin I live in and his masterpiece Hable con Ella, or Talk to Her in English.

Other noteworthy Spanish directors of recent times and their films include:

The most prominent and successful Spanish actors outside of Spain are undoubtedly Antonio Banderas and Javier Bardem. Banderas is probably most famous for his roles in Zorro and the Shrek series, and has appeared in numerous major Hollywood films. Javier Bardem is unquestionably most renowned for his Oscar winning performance in No Country for Old Men - and never was an Oscar more richly deserved, if you ask me. As far as the most well-know Spanish actress is concerned you need look no further than Penelope Cruz. Born in Madrid, to those outside she is known as the "Spanish Enchantress", despite winning an Oscar for Vicky Cristina Barcelona, she is perhaps better known for roles in Pirates of the Caribbean and Vanilla Sky.

Admittedly, Spanish films aren't as popular at the box-office as their blockbuster Hollywood counterparts, some would even argue that in the Spanish language genre Mexican movies are more well renowned, but Spanish made movies account for around 20% of box-office takings, which is a lot higher than we enjoy here, in the UK.

The future is bright for Spanish film-making owing to the huge wealth of popular TV series', of which the country has produced many in recent years. This, in turn, has produced a great pool of young talent actors, directors or writers - which will hopefully lead to many another Spanish hit film being produced in the future.

So, what is your favourite Spanish language film? Please comment below.

La Liga Preview

Spain may have just flunked at the World Cup, but La Roja will return, and La Liga has retained its crown as the best league in the world. So what can we expect from the new season?

Despite Atletico Madrid's sensational victory in La Liga last season, and only failing to win the Champions League thanks to Sergio Ramos' late bullet of a header, it is hard to see them replicating it this season, despite their genius of a manager remaining in post. The exodus from Atletico Madrid, mostly to Chelsea, should see a weakening, and 3rd place seems the most likely outcome to me.

The 'Big 2', in Spain, however have strengthened their packs, with some obligatory huge Summer spending from them both. 

Real Madrid.

The World Cup was set ablaze by a young man from Columbia. James Rodriguez scored more goals, and created more assists than any other player in Brazil. This was enough to convince the world's biggest club to splash out 80 million Euros on the creative midfielder. Quite where he will fit into Real's attack remains to be seen, but when he teams up with Ronaldo, Bale, Benzema, and if reports are to be believed Falcao, then one thing is for certain, Real Madrid's attack will be the envy of every other team in world football. (Just wait until Jese is fit)

Unlike, their defence. 

Real Madrid's problems between the sticks is well reported, Diego Lopez has moved to AC Milan on a free transfer. Popular opinion is 'The Saint of Madrid", Iker Casillas is well past his best, and their new signing Jesus Navas from Levante is taking a gigantic step up - despite his heroics at the World Cup. Whoever gets the nod (my prediction is Navas in the league Casillas in Europe) they will be playing under a huge amount of pressure. Expect to see a big name keeper moving to Madrid next Summer (De Gea).

Their defensive problems don't stop there. Anyone who watched the world cup in Brazil will have seen what a liability Pepe can be. Ramos is without doubt the most influential player in Madrid now that Casillas' powers have started to fade, but as per usual he will serve multiple suspensions, and then you're left with Varane, arguably the best young defender in world football, but does he have a wise old head alongside him?

Barcelona.

Like their eternal rivals, Barcelona too have acquired one of the world's most revered players. Revered by some, anyway. Luis Suarez divides opinion, I won't go into the reasons why, if you've read this far down an article on football, then you already know. Suarez's 4 month ban will end, just in time for him to get his teeth into Real Madrid, at the Bernabeau. Quite an interesting debut that should be, when he goes up against Sergio Ramos. 

However, that apart, when he is up and running and hungry for goals, playing in a front 3 with Neymar and Messi, Barcelona aren't going to struggle to find the net either - add to that Barca's infamous midfield and we are in for a huge showdown for the La Liga title. 

Not wanting to sound too much like a parrot, Barcelona's problems are also all in defence. Pique is a sound enough defender, but Mascherano is a midfielder, and one of the best at that, he's wasted at center back. I can't get my head around their signing of Mathieu from Valencia, a 30 year old defender who's never shown any signs playing in Spain that he's good enough to play for Barcelona. Thomas Vermalen has arrived for Arsenal in the last couple of days, a good enough defender, but hardly comparable to the kind of players Barcelona boast in the attacking third. 

So who do you think will win La Liga? As regular readers will know, I'm a Real Madrid fan at heart, but my head says Barca. Yes, they have their issues - Neymar's injury, Suarez being insane, an ageing midfield and a suspect defence - but I think they will concede less goals than Real, and as the old saying goes - "Offence wins matches, defence wins championships."

Hala Madrid.

Flamenco

Towering castles, royal families, sangria, cheese, wine and bullfights! Vivid images of culturally rich Spain fill the mind while pondering the wealth of tradition in this European country covering most of the Iberian Peninsula. Due to its geographical location, Spain has been subjected throughout history to influences from many ethnic groups which have molded many of its cultural identities, including its famous music styles.

As with any nation in the world, each region is famous for its own unique styles of music and Spain is no exception. Spain, of course, has modern pop sensations, such as La Oreja de Van Gogh and David Bisbal, both famous in all corners and regions of Spain for their catchy tunes. However, in terms of traditional music, each province takes pride in their cultural musical heritage.  Northwestern Spain is known for its traditional bagpipe music and the Basque Country, where Spanish is rarely spoken, incorporates accordions, pipes and tambourines. However, no music in the land of Don Quixote can compare to the richness and complexity of Flamenco.

Flamenco, born in Andalusia in southern Spain, is a trichotomy of art that integrates song (cante), guitar (toque) and dance (baile).  Although the song is the most vital element in Flamenco, these three essences of Flamenco can be performed separately or in harmony and they are often accompanied by a few percussion instruments.  The Spanish guitar is skillfully strung during a presentation and is the key instrumentation for the toque. While a guitarist strokes, a singer, known as a cantaor in Spanish, will bellow a unique tune with the renowned Flamenco style voice. The dancers are usually in the spotlights receiving the most attention. Stereotypically, a flamenco dancer is a female in a frilly, fitted dress that flows to floor; however, in many shows there are also male Flamenco dancers dressed in traditional masculine outfits. The key components of any flamenco dance are coordinated moves of the body, often paired with strategic hand claps and folds of dainty, hand-held fans called albanicos. 

Flamenco is very complex and can be classified into 50 different song (cante) styles, known as palos. These palos can be categorized into three groups:  cante jondo, cante intermedio and cante chico. The jondo style is a profound style and is usually sad in nature and may pertain to topics of death or lost romances. The intermedio style is less intense, but it still may carry much emotion. The chico category is usually light-hearted and much more upbeat, and at times even comical in nature. These styles are very common in festivals and public events. Sometimes, this it is also called fiestero which means happy and party-like. Each part of Andalusia will have its own unique aspects of Flamenco and as Flamenco continues to evolve, it is possible to experience more modern twists to the dance, song and guitar. An increasingly popular music genre is Flamenco-based Hip-Hop music, such as that produced by the widely famous group, Ojos de Brujo.

Given the unique history and the ethnic groups that have passed through the Andalusia region of Spain, it is of no surprise that we have today such a unique music and dance phenomenon. While the history of Flamenco is a bit murky, historians have concluded that due to the influence of the early Phoenicians, Romans, Jews, Moors and the later Eastern Indians and European gypsies that migrated to the peninsula, cultural remnants of each group have meshed together to create this striking art form.  It is believed that by mid-1700’s the basis of what we know as Flamenco today had solidified into a structured art.  It was normally performed by the lower-class gypsies and social outcasts as an artful outlet to express their struggles. By the mid 1800’s, these performances began to generate money as entrepreneurs began opening cafés cantantes, the first establishments where people paid to see Flamenco shows. Within a half century, the popularity began to spread beyond Andalusia and Madrid to other locations in Spain and then to foreign destinations.  Today, this tradition has become an emblem of Spain and Spanish culture. 

Many cultural traditions are extinguished with time; however, Flamenco has maintained its popularity throughout the years and continues to thrive in Spain, as well as cultural venues internationally. In Spain, many social functions will include Flamenco presentations and many businesses specialize in Flamenco shows, including tablaos, the traditional Flamenco bars of the modern era. Spaniards always yearn to see their favorite renowned Flamenco troops and dancers and even follow Flamenco news in local media. One popular Internet site for such Flamenco information is http://www.deflamenco.com/.  On a sultry Spanish evening cold sangria and a spectacle of musical history and tradition is a satisfactory option to pass the time away, losing oneself in the sad lyrics of one of the world’s most famous art forms, Flamenco. ¡Olé!

Spanish Cuisine

From chilled gazpacho in Andalusia to changurro in Basque country, and from roast lamb of the Aragonese highlands to pork stews featuring Iberian pigs in Extremadura, Spanish food is local, down-to-earth and entrenched in its regional roots.

To understand Spanish food is to delve into the country’s tumultuous history of conquerors and kingdoms in this gateway between Africa and Europe, the Mediterranean Sea and the Atlantic Ocean. First the Greeks and Celts, then the Romans, followed by the Arabs who crossed over from Northern Africa to rule for more than 500 years before being driven out by Christianity in the late 15th century. Each group came with their own cuisine and ingredients which were cultivated and adapted to their new climate and soil - olive oil and garlic from the Greeks and Romans; citrus, honey, almonds, saffron and cumin from the Arab Moors which undoubtedly left an indelible mark on Spain. 

During a short period of harmonious existence with the newly arrived Christians and Jews, and before their expulsion, the cuisine of the Moors was blended. This was most notably seen in the flavouring of pork, brought by the Christians, with the spices of Moors and Jews whose beliefs prevented them from eating pig.

Spanish exploration in the New World during the 16th century brought with it a host of new ingredients – potatoes, peppers, tomatoes, corn, beans, paprika, chocolate and vanilla, while European influences infiltrated across the continent to the Iberian Peninsula. Variations in geography, soil and climate were determining factors in the cultivation of produce and from the towering mountains of the Pyrenees to the fertile coastal plains they evolved into the regional dishes and multitude of cuisines that abound in the country today.

With almost 5000km of coastline, seafood is a pillar of Spanish cuisine making bold, mouth-watering appearances. The Mediterranean Sea to the southeast, the Cantabric Sea to the north and the Atlantic Ocean to the west all offer bountiful catches of fish, squid, lobster, mussels and crabs that are sold in lively early morning fish markets. The prevalence of Omega 3 as a result of such abundant seafood makes Spanish cuisine one of the healthiest diets in the world. While fresh seafood is used distinctively in regional dishes close to its origin, such as Catalan fish stew, suquet, or lobster stew of the Balearic Islands, salted cod is known as the ‘inland fish’, infiltrating into the country’s interior because of its preserved properties. Lime juice cooked ceviche, prawn croquettes and stuffed mussels all make appearances on tapas dishes throughout coastal cities where drinks are always served with something enticing to munch on.

In addition to being revered for its seafood, Andalucia’s hillsides are lined with olive groves that provide not only olive fruit but also oil for what is a staple of Spanish cooking. Premium olive oil is not only used to fry but as a flavour enhancer – to be drizzled, dolloped and dipped in. Andalucia’s warm climate has influenced the creation of chilled gazpacho soups, both red and white, flavoured with the eastern spices brought across by the Moors from northwest Africa.

The fiercely independent region of Cataluña in the northeast borders France and its cuisine draws on elements of both French and Italian influences. It was here that the first Spanish cookbook was  written, evidence of the regions culinary wealth and history. Dishes range from the ever so simple Pan con tomate – tomato rubbed on bread, drizzled with olive oil and salt – to bean tortillas, snails and iconic Catalonian sauces such as samfaina, sofrito, picada and aioli.

The high plateaus and mountains along the interior are ideal sheep and cattle grazing grounds and are home to the country’s famous cured hams. Fire roasted piquillo peppers, stuffed or sautéed are features of Aragonese cuisine, while La Rioja has made a name for itself as a premier viticulture destination, all against the spectacular backdrop of the Spanish Pyrenees. The region’s dry expanses of land provide prime grape and olive growing terrain, while rich, fertile farming grounds allow for abundant vegetable cultivation.

The cuisine of the Basque country in the far north draws on seafood influences from the waters of the Cantabric Sea and cured meats and vegetables from the Ebro Valley. Salted cod, lamb stews and basquaise-style tomato and pepper-based dishes are favourites, as is Basque cider, served in traditional sagardotegi cider houses accompanied by local cod omelette.

In the eastern part of the country Valencian citrus orchards pepper the landscape and while its cuisine has been highly influence by neighbouring regions, it is here that paella is most famous with its birthplace claimed to be just south in Albufera and Ribera. Rice is a staple of Spanish cuisine and was brought by the Moors and integrated with flavours and ingredients from other migrants into a vast array of Spanish dishes. Paella is so named for the large pan in which it is cooked and Valencian paella combines rice, vegetables, snails, beans and some form of meat, usually chicken or rabbit. It is spiced with saffron, rosemary and lemon and cooked to artful perfection over a low heat. In other parts of the country paella has involved into paella de marisco with seafood, and paella mixta, combining seafood and meat. While outside of Spain it is considered the country’s national dish, many Spaniards consider it distinctly Valencian.

Chorizo is one of Spain’s most iconic foods with dried and smoked red peppers giving this pork sausage it’s distinctive red colour and smoky flavour. A stalwart of landlocked Castilla’s cuisine it features in everything from paellas to omelettes and is one of the country’s most popular culinary exports. The region is also home to manchego, sheep’s milk cheese, bean stews and wood-roasted suckling pig.

Relinquished to the Atlantic Ocean, the Canary Islands have a distinctive cuisine as a result of their isolation from the Spanish mainland. Seafood accompanied by mojo picon sauce is a favourite of the archipelago, as is rabbit in salmorejo – a puree of tomato and bread originating in Andalucia. Fresh fruits such as bananas, mangoes and persimmons offer plentiful snacking and commonly feature in desserts in the region.

While Spanish cuisine itself is unique, so are the eating habits of its inhabitants. Breakfast or desayuno is a basic affair – coffee and a small pastry sprinkled with sugar – while lunch or comida is generally the multi-coursed main meal of the day eaten between 2pm and 4pm. Salad or soup is followed by a fish or meat dish and finished off with fruit or sweet desserts. Meals are not rushed affairs and a sobremesa period of extended chat at the table following a meal is the norm, allowing for digestion and culinary reflection. This, in turn, is often followed by a siesta - a practice evolved long ago in rural areas allowing workers to digest their midday meal before returning to work. While it is still common today many people don’t stop to sleep but rather close down businesses for a period to return home and eat amongst family and friends. 

Dinner or cena is a lighter meal, eaten late between 9 and 11 in the evening and this is where tapas come in to play. These small dishes of snacks and appetizers served hot or cold are sold in bars throughout the country, encouraging conversation, drinking and light eating. Tapas are thought to have originated as slices of bread or meat used to prevent flies from drowning in sherry glasses in Andalusian taverns. Over time, bartenders began transforming these salty snacks into more elaborate creations, encouraging drinkers and increasing the sale of alcohol. They have evolved from simple dishes into a sophisticated cuisine of their own, drawing on regional influences and complementing local beers and wine. 

Spain has developed an excellent reputation as a winemaking country with iconic grape varieties such as Albariño, Tempranillo and Verdejo producing drops that are fundamental companions to Spanish meals.

Another stalwart on Spanish menus is bread. It is served with almost all meals in Spain, even beside heavy carbohydrate dishes such as rice and pasta. Spaniards consume it enthusiastically and will be disappointed by its absence.

With such varied flavours and ingredients, brought by an exotic mix of migrants and conquerors, amalgamating into the rich cuisine we see today, it is difficult to not be enticed by Spain’s dishes. To travel through the country, watch the landscape change, and that of its produce, is to observe how local cuisines have become integral in determining the identity and character of its unique regional areas. If you embrace the diversity in Spanish cuisine and delve a little deeper it offers a history lesson you won’t want to miss.