Author: PrivetMadrid

Sunny Andalusia

Sunny Andalusia Sunny Andalusia lies in the south of Iberian Peninsula. Anyone who visited it will always remember these hospitable lands. Usually, the tourists come here for the hot sun and magnificent beaches. In Spanish these places are called “Costa del Sol”, which means “sunny coast”. That’s true – there are 325 sunny days a […]...

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Oyster classifications

Oyster classifications The main difference of oysters is their size. As for the concave oysters, they are classified as follows: № 5 – № 4 – № 3 – № 2 – № 1 – № 0 – № 00). № 00 mean the biggest size and № 5— the smallest. The most popular size […]...

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Candle night in Pedraza

Candle night in Pedraza It seems unbelievable that so tiny villages as Pedraza have so many interesting places. Even if you haven’t been there yet, you’ve probably heard about this village. Many commercials (both local and international) were shot on its streets. It is surprising given that the  population of the village barely reaches 500 […]...

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Spanish sweets (turron)

Spanish sweets (turron) Spain is the homeland of delicious desserts and sweets. The favorite dessert of the local people, which has long become popular outside the country – the almond sweet called “turron”. The delicacy has a nice story. In the XI century Alicante was ruled by King Ali. He married the beautiful princess Ilda […]...

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The oldest restaurants of Madrid

The oldest restaurants of Madrid The capital of Spain enjoys a good reputation for local cuisine. A large selection of cocido, meat dishes and snacks… So it is no wonder that the center of the city offers a large variety of restaurants in different styles. Some of them have already worked for centuries. These restaurants […]...

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Spanish buns

The tradition of baking Spanish buns appeared in the XVII century on the island of Majorca (which is a part of Spain). Due to the relative cheapness of grease, poor Spaniards replaced butter with the dough. It turned out that the dough on grease was more elastic, which allowed stretching it into the tiny layer, […]...

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