The history of Spain can be traced back to the earliest people whose cave paintings still remain at Altamira in Cantabria. It includes the early Iberian people, the Romans, Visigoths and the Moors. In the 16th century, Spain was the seat of a great empire; the Spanish monarchy dispatched fleets that conquered the New World, returning with its riches. Columbus sailed to America, and Balboa sailed to the Pacific Ocean; Cortés conquered Mexico for glory; and Pizarro brought Peru into the Spanish fold. As the inheritors of a great and ancient civilization dating from before the Roman Empire, Spaniards inhabit a land that is not only culturally rich but geographically varied, with wooded sierra, arid plateaus, and sandy beaches. It is this exciting variety in landscape -- as well as in art, architecture, music, and cuisine -- that makes Spain one of the top countries in the world to visit.

Political changes adopted after the 1975 death of Gen. Francisco Franco, Europe's remaining pre-war dictator, contributed to a remarkable cultural renaissance. This rebirth has transformed Spain's two largest cities -- Madrid, the capital, and Barcelona -- into major artistic and intellectual centers. Amid some of the world's most innovative architecture and contemporary movements, art, literature, cinema, and fashion Spaniards are constantly finding new and original forms of expression; at night the cafes and bars hum with animated discussions on politics, the economy, and society. In every aspect of urban life, a visitor can feel the Spanish people's reawakened self-confidence and pride in their newfound prosperity.

The succession of cultures that one by one set foot on the Iberian peninsula have each left a lasting mark on every facet of Spain's culture: language, music, art, architecture and, of course, food. In fact, many people are surprised to learn just how much of a delicious melting pot Spain really is. Endless cultures, as they passed through or settled in Spain, have influenced the history of Spanish food. The Phoenicians left their sauces, the Greeks introduced Spain to the wonders of olive oil, and Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain. However it was the Moors who, during their centuries of reign, most impacted Spanish gastronomy. They introduced fruits and light seasonings into the Iberian diet, as well as combinations of fruits and nuts with meats and fish. Rice- a genuine staple of Spanish gastronomy- and therefore Spain's vast array of rice dishes, come straight from the Moors, as does the use of saffron, cinnamon, and nutmeg. As you enjoy gazpacho on a hot summer day, thank this clearly gastronomically talented Moorish culture, as it too comes straight from them. Conclusion? Ironically enough, the foods we consider to be "typically Spanish" would either not exist or would be extremely different without the intervention of so many cultures into the history of Spanish food.

Along with its obvious historical impact, the discovery of the Americas with Christopher Columbus' famous 1492 voyage resulted in the addition of more important elements to the history of Spanish food. As of 1520, foods from the new lands arrived in Spain and immediately began to integrate themselves into the Spanish diet. Amongst the many products that crossed the Atlantic and arrived on Spanish turf, tomatoes, vanilla, chocolate, various beans, and potatoes - which surprisingly arrived in Spain before arriving in Ireland, are all staples of today's Spanish kitchen.

Spain is the second largest country in Western Europe and there are many regional variations in terms of the local cuisine. But the national diet is characterised by a reliance on olive oil for cooking and flavouring and a passion for all kinds of fish. Essentially cooking in Spain is comparatively simple to prepare and characterized by fresh ingredients. Besides meat, poultry, game, and fish entrees, there are wealth of dishes featuring beans, rice, eggs, vegetables, and savory pies that make a meal. You can taste the Moorish influence in the huge variety of Spanish dishes flavoured with cumin, saffron and other exotic spices. Tapas – small morsels or appetizers in great variety – play an important role in meals throughout the day. This is possibly the best way to sample a wide variety of Spanish food.

Spain's wine history extends back to pre-Roman times, to the Phoenicians, an ancient seafaring people whose original home is present-day Lebanon. The story of wine in Spain is characterized by many ups and downs--up when Spanish wine was exported to Rome; down when the Roman Empire collapsed; down again when the Moors conquered the peninsula; up when the English were turned on to sherry; up again when French vintners relocated to Spain and revitalized an antiquated industry after suffering double-barreled blows of odium (a grape-destroying mildew) and Phylloxera (a root-destroying insect) back home; down when civil and world wars devastated Spain and Europe.

This leads us to the past few decades, a period that has seen Spanish wine enjoy a sustained upward arrow, with quality greatly improved throughout the country. With 40 recognized wine regions, Spain is a world class producer of wines, both in quality and in quantity. Better known are the quality reds from the Rioja and Rivera del Duero, reds and whites from the Penedes, fine whites from Rueda, "sherries" from Jerez, and the quality sparkling wine known as cava. Spanish wineries are known as "bodegas" and the wine makers, "bodegueros". The bodegueros make their products from a large variety of grapes. It's not unusual to find the typical Cabernet Sauvignon, Pinot Noir ...., but the great majority of the wines produced in Spain are completely unknown outside the Iberian Peninsula. Also the methods used by the "bodegueros" are based on the same "technology" used in other wine producing areas with of course differences in technique, storage and aging methods, etc. Thus each produces some interesting and pleasantly distinct wines.

Exclusive Travels is proud to offer two wonderful itineraries that provide a real insight into some of Spain’s unique gastronomic regions: