Heat used for purification.
In Spain, glasses of wine are often served with hors d’oeuvres known as tapas, sometimes offered in such abundance that they take the place of a meal. Originally, these small snacks were simply slices of bread, garnished with some savoury item and placed on the top of the wine glass by the bartender. Setting the bread slice on the glass prevented wine from sloshing over the rim as the guests moved back into the social fray and also allowed the guests to keep one hand free for handshaking and gesticulating until they reached a table where their drinks and snacks could be set down. Putting the bread on top of the glass prompted the name tapas, which is simply the plural of tapa, Spanish for lid. Eventually, as the Spanish became annoyed by the crumbs floating in their wine, the custom of using slices of bread as lids fell out of favour, but the word tapas continued to be used in Spanish to mean hors d’oeuvre, the sense it possessed when English adopted tapas in the 1950s.
Embark on a culinary journey through Spain with an array of enticing appetizers known as tapas. These delectable bite-sized delights encompass a vast range of flavors and textures, offering a diverse selection to tantalize the palate. From the classic presence of olives and toasted almonds to the enticing small skewers showcasing anchovy, cheese, foie gras, ham, and smoked fish, tapas leave no culinary desire unfulfilled. These sophisticated miniature sandwiches further elevate the experience, presenting a harmonious blend of flavors in every bite. While Madrid’s bars are renowned for their tapas expertise, these delectable appetizers can be savored throughout Spain, inviting culinary exploration and delight in every region.