1. A brief history about Pinchos : A Pincho or Pintxo (in Basque language) is the Spanish aperitif traditionally served with sharp white wine made of green ripe grapes called Txakolin or a small glass of chilled beer called Txikito. There is an enormous variety of Pinchos depending on the portion of food which is put over the base that is always the same: a crispy toasted bread slice usually spread with tomato sauce (like Italian cooks do with their pizza base), dressed with oil olive and carefully salted. Almost any ingredient can be put over the base, from scrambled eggs with vegetables and mushrooms in season to rings of squid with morsels of cured Spanish ham. Even no ingredients can go with the bread because the sweet taste of the tomato sauce is getting up with the salt. It’s extremely important to note the main difference between Pinchos and Sandwiches; The Pincho contains only a bread slice used as a surface which provides coherence and allows eating with your hands but there is no lid on the top. Pinchos are in general more elaborate as well.

2. Furthermore The Pincho Culture is related to the social life which takes place in typical taverns called Sidrerías (whose name comes from fermented apple juice, Sidra ) where people gather to eat, drink and talk about the political campaigns, the latest football match or any other recent events on headlines. Recently a group of famous chefs headed by Ferran Adriá has started to spread the quality of Pinchos along the world as fashionable dishes with great health benefits. Latest gastronomic tendencies focus on little amount of food served on dessert spoons called Cucharillas . Cuisine designers, strongly influenced by Mediterranean food, have decided to use spoons instead of bread in order to introduce wet touch and juicy taste, promote new flavours contained in liquid and give more importance to olive oil and vinegar. As a result cooks have made up fascinating new dishes. According to experts on gastronomy, the Spanish cuisine and especially these fancy tiny portions of food reflect perfectly the variety and diversity of this country .

3. Shrimp Brochette with fried Spanish Iberico ham, asparagus and shredded Manchego cheese: Ingredients (Amounts to make one Pincho) 2 Large boiled salted and peeled shrimps 1 Red pepper 1 Green pepper 2 Fresh asparagus ¼ Teaspoon tomato juice 1 Dessert spoon virgin olive oil 2 Slices of cured Spanish Iberico ham A clove of Garlic cut into small pieces A large bread slice ¼ Cup shredded Manchego cheese