Spain’s 17 regions have distinctive foods, many of which are connected to a particular season. In Catalonia, winter and spring bring outdoor meals where families and friends grill sweet green onions over burning vine branches. Diners remove the blackened outer layers and eat the soft onions by hand with a sauce made from almonds, peppers, tomatoes, garlic, and olive oil. The town of Valls holds an onion festival every January.
During Andalusia’s hot summers, cold tomato soup appears in homes and restaurants. It combines tomatoes with peppers, cucumbers, bread, garlic, olive oil, and vinegar. Some restaurants offer a watermelon version. For a fall food experience, La Mancha has a well-known cheese made from the milk of a local sheep breed. It is sold at different stages of aging.
In winter, Madrid offers a traditional chickpea and meat dish served as three separate courses. The meal begins with broth and noodles, followed by chickpeas and vegetables. Meats, including sausage, pork belly, and chicken, make up the final course.
