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Tapas are small, cold or hot snacks. The word comes from tapa, “lid”, or also from tapar, which means “to cover”. Slices of sausage, ham or cheese served as such “lids”, which were placed on top of the wine glass to keep flies or other insects away. Tapas come in all kinds of varieties, such as simple versions like olives, slices of hard sausage or potato crisps. There are “pinchitos”, small meat, vegetable or fish skewers. Montaditos are small slices of bread topped with sausage, ham, tuna, etc. The size of the tapas can also vary: A “tapa” is a mini portion, a “media ración” is half a portion and a “ración” is often large enough to share with friends.

In the tapa bars, which can often be recognised from afar by the air-dried hams hanging from the ceiling, you order a tapa and then eat it standing up. Some places offer a free tapa with the drink you order, but they usually have to be paid for. The bill is sometimes written in chalk on the counter. So going out for tapas, ‘ir de tapeo’, is both a way of eating and an expression of a special way of life. Those who order a tapa ‘para hacer boca’ do so to prepare their palate for the meal to come. A well-frequented tapa bar can often be recognised by the fact that the floor is littered with olive pits, napkins, toothpicks and the like. However, there is also the “tidier version”, especially in larger cities.

The Spanish “summer red wine” is a mixture of red wine and lemonade (Gaseosa). As tinto de verano is often drunk with meals, red wine and lemonade are also served in restaurants so that diners can mix the drink to suit their taste. On hot days, it is a refreshing alternative to the otherwise undiluted red wine.

Ingredients:

• 50% red wine
• 50% lemon or orange fizz
• 1 orange slice
• Ice cubes

What the torero does to the bull is called toreo in Spanish, or torear in the verb form. In German, this could only be rendered as ‘stieren’. Torear, however, refers to the confrontation between man and bull in which certain techniques are used. This one word encompasses the facets of an encounter that is, or at least should be, fighting, playing and dancing at the same time.

Toro bravo literally means: the brave bull. It is the breed of cattle that is only bred for the corrida de toros. Also called toro de lidia.

Tortilla española is the name given to the popular Spanish potato omelette, which can already be described as Spain’s national dish. Today, almost anything can be used to make a tortilla: spinach, asparagus, mushrooms, sardines, ham and cheese, to name but a few. The original, the tortilla de patatas, consists only of olive oil, potatoes, salt and eggs and is often confused with the Madrid version, which also contains onions or garlic. Served hot or cold, the tortilla is an integral part of family celebrations alongside red wine. Cut like a cake, it is eaten with skewers or by hand.

Heat 100 ml olive oil in a heavy iron pan. Add the potatoes (1 kg, peeled and thinly sliced), season with 1 tsp salt and toss once in the oil. Reduce the heat and fry the potatoes for 15 to 20 minutes (turning occasionally). Pour off the excess oil. Beat 6 eggs with 1 teaspoon of salt with a whisk until frothy and carefully fold in the potato slices. Leave to rest for a while. Heat 50 ml olive oil in an iron pan, pour in the mixture and cook over a low heat for a few minutes. Turn the omelette (!) and brown on the other side.

Traje de luces literally means “suit of lights” and is the traditional dress of the matador in the arena. The ritual begins with the donning of this garment. The tight, uncomfortable and highly symbolic suit can only be put on with the help of others, which takes about an hour. Visitors to the bullfight who are wondering why the suit is called the “suit of lights” will realise when the floodlights suddenly come on: the torero glistens and shines in the spotlights.

Turrón is a Spanish sweet that is known throughout Spain and is mainly eaten at Christmas time. Here too – as with many other culinary specialities – various cities and regions claim the honour of being the “cradle of Turrón”. What is certain, however, is that this sweet has been produced in Spain since the 14th century. The town of Jijona near Alicante is still considered the centre of turrón production. There are more than 30 turrón factories here. Even the air smells of honey and almonds.

For purists, there are only two varieties:

• soft Jijona-Turrón (turrón blando or also turrón de Jijona)
• hard Alicante-Turrón (turrón duro or also turrón de Alicante)

To make the hard version, the almonds are roasted and crushed. Mix them with honey and simmer over a constant heat, stirring constantly. Finally, egg white is added as a binding agent. The cooled mixture is then cut into pieces and packaged. In the soft version, the cooled turrón blocks are ground into a thick paste with the separated almond oil, heated again, beaten for hours to a soft mass and finally bound with egg white.

In addition to the classics, there are numerous variations on the market. Turrón with ingredients such as egg yolk, sugar, hazelnuts, pine nuts, coconut flakes, light and dark chocolate and other variations. Guirlache, a type of almond bread, is also often categorised as turrón. It consists of caramelised sugar and unroasted almonds.

The Turrón even plays an important role in a Spanish Christmas tradition. The Three Wise Men arrive at the manger in Bethlehem on 6 January, bringing the long-awaited gifts to the children the night before. As a token of gratitude, a tray of turrón, sugared almonds, three glasses of sweet wine and a bundle of straw for the camels is placed on the visitors’ doorstep.