Take oil, egg yolks, vinegar and salt. Break the eggs and place the yolks in a bowl, add a little vinegar and salt. Proceed to beat well, steadily, and when you see that it is stiffening, pour the oil in a very thin jet to produce the emulsion and the mayonnaise. This is the simple recipe for the manual preparation of one of the sauces most used in the world and whose origin has been a major headache for scholars of these things since the early twentieth century. The prevailing theory on the origin of mayonnaise has one cardinal year: 1756. At that time France invades the port of Mahon, on Minorca, and the then Duke of Richilie, Louis François Armand du P

Bread, tomato, garlic, olive oil, salt and, depending on the acidity of the tomatoes and the cook’s taste, a little vinegar. Salmorejo is one of the most representative dishes of Cordoba cuisine. So much so that no bar, tavern, or restaurant or house in Cordoba fails to serve this cold cream, perfect for the Andalusian hot summers, accompanied by traditional egg chips, diced ham and croutons. According to Almudena Villegas, a historian, expert in nutrition and dietetics and a member of the Spanish Royal Academy of Gastronomy, the origins of this dish could be traced back to the Neolithic or even the Paleolithic. More than the tomato, which was brought into the recipe only

  If you go to Segovia (Castilla y León) and go into one of the many recommendable restaurants and hear a plate smashing on the floor, don’t worry. Contrary to what you might think, the noise is synonymous with the fact that you have just found excellent service.   In Segovia, when you sit at the table, the ritual is almost as important as the raw material. One cannot and must not visit the city famed for its Roman aqueduct without going to have one of its famous ‘cochinillos’, the name given to the suckling pig, that is, an animal that has only fed on its mother’s milk and is no more than three weeks old. In the splitting ceremony, in