Spain
SEASONINGS
Spanish dishes are straightforward in flavor, allowing the quality of the ingredients to shine through. Herbs and spices enhance but don’t overpower the primary ingredients.
Paprika PIMENTÓN is a cornerstone of culinary identity. While it is also used in Hungarian or Portuguese cuisines, Spanish paprika stands out for its deep, smoky flavor. Comes in two varieties: pimentón de la vera and pimentón de murcia.
DE LA VERA is a district in Western Spain famous for drying and smoking red peppers over an oak fire and then grinding them. This method imparts a smoky, woodsy flavor to food without requiring the food to be smoked. The peppers are also earthy, with just a hint of fruitiness and brightness.
PMENTON DE MURCIA is usually sun-dried and provides a sweet, rich, and fruity flavor. Both varieties come in three types: sweet–dulce, bittersweet–agridulce, and hot–picante.
In addition to paprika, Spanish cuisine uses bay leaves, saffron, garlic, parsley, and ñora, a unique Spanish red round pepper that is sweet and mild (500 Scoville heat units). It is typically dried in the sun and ground alone, or it can be ground with garlic or soaked in hot water and rehydrated.
SAUCES
SOFRITO – a classic Spanish flavor base made from onions, garlic, tomatoes, bell peppers, and olive oil. It is used as a base for stews, soups, and rice dishes like paella and can be varied with ingredients such as orange, saffron, and garlic.
ROMESCO is a sauce made from roasted tomatoes, garlic, almonds, hazelnuts, olive oil, red wine vinegar, and ñora peppers. It is used as a dip for vegetables, seafood, and meats and as a condiment for grilled foods.
ALLIOLI – a cold emulsified garlic, olive oil, egg yolks (optional in some regions), lemon juice, and salt sauce found on the Mediterranean coast of Spain and France.
SALSA BRAVA – tomato sauce, paprika, chili powder, vinegar, and olive oil; this is the iconic sauce for patatas bravas.
MOJO – The Canary Islands sauce comes in green or red varieties, the latter being spicy. These sauces are commonly served with salty boiled potatoes and papas arugadas, as well as a dip for bread. Both green and red mojos are made from garlic, lime juice, olive oil, cumin, white wine vinegar, and salt; the green mojo also contains green bell pepper, cilantro, and/or parsley, while the red mojo uses red bell pepper, red wine vinegar, and chili pepper or jalapeño.
Italy
SEASONINGS
Italian flavorings are less oriented to spices and more towards fresh herbs and aromatics. Dried herbs rarely appear in Italian cooking, except for dried bay leaves in soups or a pinch of oregano in tomato sauce. Almost all herbs are used fresh when they’re still full of aromatic oils. If one cannot get the fresh herb specified in the recipe, an alternative fresh herb would be a better choice than using a dried herb. Italians prefer using one or a few herbs to emphasize their character and not overpower one another. Therefore, the Italian spice mix does not exist in mainland Italy; it is a concept made up of foreigners.
Many recipes begin by sauteing garlic and onions in olive oil to create a flavor base, yet dishes are not loaded with garlic, despite the popular belief. It is not rare for anchovies to join onion and garlic; altogether, they blend into a deep, umami flavor.
Caper and olives are used extensively; they add a deep, tangy flavor and are often paired with tomatoes.
Vinegar (wine, balsamic) is essential in salad dressings, marinades, sauces, reductions, and even desserts. Earthy porcini and truffle flavors are very iconic and not rare.
SAUCES
SUGO DI POMODORO – This essential yet straightforward sauce is made from ripe tomatoes, garlic or onion, olive oil, and sometimes fresh basil.
PESTO ALLA GENOVESE – made by crushing fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano, and Pecorino cheese, all blended with olive oil.
AGLIO E OLIO – southern Italian sauce made from sautéed garlic in olive oil, often with the addition of red pepper flakes (peperoncino) for heat.
SUGO ALLA PUTTANESCA – bold sauce made with tomatoes, garlic, olives, capers, and anchovies.
SALSA VERDE – this green sauce is made from parsley, capers, garlic, anchovies, and vinegar, blended with olive oil. It is commonly served with meats, particularly in northern Italy.
SALSA DI FUNGHI – a northern Italian sauce made from sautéed mushrooms, garlic, onions, and sometimes cream or white wine.
BAGNA CAUDA – from Piedmont, this is a warm sauce made from garlic, anchovies, olive oil, and sometimes butter. It’s traditionally served with raw or cooked vegetables for dipping.
ARRABBIATA – a spicy tomato sauce made with garlic and red chili peppers (peperoncino), typical of Roman cuisine.
SOFFRITTO – a fundamental base for many dishes, sautéd chopped onions, carrots, and celery in olive oil (or sometimes butter). This technique is essential in creating the flavor foundation for sauces, soups, and stews.