What to bring as a gift from Spain

What to bring as a gift? This perennial problem is usually bothering tourists from the first days of travel. We want to give something unusual, but special for the country and not very expensive - because every one has a lot of friends.

On this page we will publish not standard traveler's ideas what to bring as a gift.

If you can replenish our ideas - indtravel.admatgmail.com (write us) 

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Each region, every province of the Spain is something unique and does not look like other regions. Indeed, Spain is the most diversified country in the Europe: there are various as a landscape, flora and fauna, as cities with their inhabitants having own traditions. Every region has its own centuries-old history of development; therefore north from the south and one province from another are strongly differing.

Folk creativity and handicrafts

Stamping from Toledo may be found as a form of jewellery (e.g. brooches, earrings) or on small items to decorate the interior of the home (e.g. plates, pictures). 
Except decorations, wonderful knives that can be chosen for a gift with an incrustation have been manufactured in Toledo.
Wonderful small boxes, caskets and articles of interior encrusted by skilful masters have been done in Granada and Alhambra. Such compact, lights and inexpensive wooden small boxes from Granada are good gifts.
Clay tableware, pottery and ceramics are also popular; there are unique decorative patterns and ornaments in each province. 
It is desirable to advise to bring picture albums that are made of natural materials (e.g. bamboo, liana, skin and so on). These typical products of the Majorca (Spanish and Catalan: Mallorca) look in a very original way.

Jeweller wares and decorations

The Cordoba is famous for jeweller ornaments. The most number of jewellers lives exactly in Cordoba. It is possible to purchase cuff links for men or standard set for women; there is a great choice. 
The Toledo also offers jeweller decorations such as brooches, ornamental pins, earrings that are represented by traditional stamping designs.
Artificial pearl from a factory in Majorca is a very logical gift. There are very reasonable prices and the wide choice. At departure a duty will be returned to you. And a large shop of souvenirs is situated directly near to jeweller factory (on the way to Monaco).

Canvases of artists

Canvases of artists can be got in Castile, on the Main Square Plaza Mayor in Madrid or Barcelona (15 - 30 Euros).
Salvador Dali’s (Salvador Daly’s) miniatures of works can be bought in Figueras.

Musical instruments



There are inexpensive (5-10 euros) fans that look very beautiful, in style Batik - 50euro. It would nicely refresh an interior of bedroom or room of a girl.
In Castile that is the Cervantes’s motherland can be purchased figurines of the Don Quixote (Spanish: "Del ingenioso hidalgo Don Quijote de La Mancha") and Sancho Panza.
A statuette of dancing girl in red national dress is a charming gift. 
Everywhere are sold figurines of bulls as the characteristic symbol of the Spain, i.e. Spanish-style bullfighting that is well known as corrida de toros. A price depends on a size and material. Such statuettes of an ox from a bullfight are remarkable presentation too.
In seashore cities likable hand-made articles of cockleshells and starfishes are on sale. 
The Galicia (occasionally Galiza) is famous for the Santiago de Compostela Cathedral that is located at Santiago de Compostela. This Roman Catholic Church is the reputed burial-place of Saint James the Greater, one of the apostles of Jesus Christ. Therefore it can be advised to get all souvenirs related to the pilgrimage.
From Andalusia (Spanish: Andalucнa) it is feasible to bring various souvenirs in the Arabic and Mudehar (mudйjar) styles with intricate decorations.
Across all the Spain can be bought trinkets, openers for bottles, bright magnets, small statuettes et cetera to give it as a keepsake to friends and own folks. These trifles will cost 2-3 euros each, by wholesale (from 3-5 pieces) is cheaper.
If you sometime have a rest in Catalonia, the southern province of the Spain, at the coast Costa Brava, than it can be advised to visit a medieval town Rupit. On legends very long time ago the hamlet was a haven of smugglers. It is situated highly in mountains, a picturesque place! There are in total about 300 native families that live due to tourism and agriculture. And so, a characteristic symbol of the Rupit is defecating (or peeing) boy! Very amusing figurines! Imagine itself a figurine of constable with downed trousers and with a small heap under them! Well, certainly, a player of the soccer club Barcelona will cost slightly more, but in general it is possible to gather whole collection! It is considered that a defecating manikin brings riches, good luck and success in the house. Probably, when someone eats more, than there are more excrement too, as much one defecates - the more fertilizers are got by a soil and it gives a good crop - from here and wealth! It turns out very funny, but figurines are really amusing, especially a player of the Barcelona with the lowered pants. By the way, it is obligatory that the small heap should be alongside!
Directly next to the jeweller factory on Majorca (on the road on Monaco) there is a big shop of souvenirs.

Garments and footwear

A shawl that is perfect for Flamenco dancing or wearing as a Spanish style fashion accessory. 
There are some suitable amusing T-shirts with funny drawings and names of the Spanish cities. 
Brand name clothes of soccer teams can be carried for football fans from Barcelona and Madrid.
Footwear - In Madrid, most footwear stores are located on the Sol square. Prices here are cheaper than in most European countries and good quality is abounded. Traditional Catalonian sandals are also easy to find and come recommended.

Leather products

Cordoba is famous for leather products: it can be a purse, a bag, etc.
It is possible to get leather footwear and products made of skin, which are also produced in the Spain. There is it cheaper, than in other countries and does not have so much creativity that can be observed in wares made of fur and a skin in Russia; they are more classical. 
During sales, which start from January 6th till February 28th and from July 1st till August 30th, in general all items are very cheap. In a “Mango” outlet and “Elcort ingles” outlet, which are located in Alfafar (Valencia), it is possible to buy first-class things very cheaply. “Elcort ingles” is the most chic and expensive shop in Spain, but in outlet during sales prices is absolutely accessible.

Foodstuff and some Spanish cuisine dishes

Smoked Legs are sold in almost all food stores. Gammons are soaked in a salt for 21 day and after that hung up for a very long period. Ham steak can be tasted approximately only after 18 months. It is necessarily that it should be dried in a dry, cool place. Ready gammons are coated with melted beeswax, which is ideal for long-term storage. The only drawback is that it is a very heavy and bulky item. In general gammon is 'jamуn fresco'. It depends whether it is fresh or smoked gammon. In Spain it is known as "jamуn de Sajonia", for some reason, though it is most often called "chuleta de Sajonia", despite which the cut is very often boneless.
In Asturia (Asturias) a dish Pastel de Cabracho (scorpion fish paste or a fish mousse) has a success. The gastronomy of this region is one of the pillars that support attractiveness for tourists. The meal can be prepared with other types of fish, but scorpion fish is the most appropriate thanks to its pleasant flavour. The "cabracho" or "tiсosu" (scorpion fish), once boiled, is cut up and the spines are removed. It is then mixed with tomato sauce, cream, beaten eggs and poured into a mould. It is finally cooked in the oven. Asparagus and mayonnaise are served with this dish. It can be brought as a canned food too.
Spain has different kinds of cheeses with an especial taste. There are solid and semi-firm Cheeses (on Spanish semicurados y curados), for example, such as Manchego.
The cheese Manchego is one more thing for which Don Quixote’s native land is famous. Manchego cheese is the most important and well-known sheep’s milk cheese in Spain. The shape of this cheese is very characteristic and defined, due to the traditional use of esparto grass molds, which imprints a zigzag pattern along the side of the cheese. The small wooden boards used for pressing the cheese also imprint the typical wheatear pattern on the top and bottom. The true Manchego cheese, however, is made only from whole milk of the Manchega sheep raised in the "La Mancha" region. On our Russian taste the cheese is very delicious, but having a quite rich flavour. It is possible to bring a whole head without cutting at once, so will remain better. Heads can be in weight one kilogram and more. It would be lovely to cut delicacies and treat friends. The intense taste and crumbly texture make it perfects to eat it as is, with a slice of bread. As the focal point of Antipasto, Manchego can be served with olives, sun-dried tomatoes, crusty bread and a robust red wine (Rioja) or a dry sherry (Fino). It is equally enjoyable as a snack or dessert with fruit or fruit tarts. The aromatic intensity of a Manzanilla wine makes it an excellent foil for this cheese. The result is a magnificent combination of aromas giving a new sensation of complexity and elegance. Each brings out the flavour of the other and the fresh aromas are reminiscent of flowers, nuts and lavender.
There are some more most typical cheeses: 
Cabrales: blue, strong cheese made with cow, sheep and goat milk. It is the best-known cheese produced in Asturias as well as the one with the highest production level, the most consumed and the most used in preparing different dishes.  
Gamoneo: made with cow, sheep and goat milk. 
Afuega’l pitu: made with cow milk. This cheese is one of the oldest and most extended types of cheese in all Asturias. It is called "Afuega'l Pitu" for its tendency to stick to a person's palate and pharynx ("pitu" in the Asturian language) when eaten.
Casнn: a very dry cheese, which is prepared all year round from raw cow milk. It is the cheese with the highest protein content in Spain and almost in the world.
Fuet is a long, slender all-pork fresh-smoked sausage frequently found in Cataluсa. The Pyrennes mountain towns of Osuna and Vic are especially known for excellent examples of these sausages. Unlike the Butifarra, another in the family of Catalan sausages, fuet is dry cured, like salami. It is a wonderful ingredient for a bocadillo sandwich on a crusty roll, but it can also be served grilled or as an ingredient in soup. Usually two fuets in each package are served - they are a little less than one inch in diameter. It is not the gammon, but also very delicious. It can be for some time stored out of refrigerator, in a cool place. It is possible to make an attempt to deliver it.

Sweets, traditional Spanish cookies and   confectionery products

Each region is famous for its own sweets that can be brought as an offering to friends and relatives. There is a fine selection of gourmet cookies and traditional favourites. In the pastry shops across Spain one can find all kinds of regional treats; “Palmeritas” palm shaped cookies, “Tortas de Aceite” olive oil crisps from Sevilla, “Torta de Santiago” almond cake, for which the Galicia (Galiza) is well-known, and much more. 
Turron is an analogue of Spanish halvah. Duro is turron that made from a whole intact almond, filled in with a special mixture and cased in an edible rice paper. It is very solid. But there are a few different types of Spanish turron including a soft kind, which is also an almond version of halva. In practice there are two traditional basic types of turron. Soft Jijona or turrуn blando, which is so smooth and has the consistency of peanut butter, and hard Alicante or turrуn duro, which is like a thick almond nougat candy, similar to peanut brittle. It is preferable to be bought in Alicante. Other grades in reality are common halvah. Authentic turrуn is a very old, traditional sweet of Moorish (Arabic) origin. Turrуn has been a popular sweet for centuries, even outside Spain’s borders. It is said that the Moors invented turrуn over 500 year ago in Jijona, a small town about 30 miles or so north of Alicante. Jijona’s economy is focused on the production of turrуn and there is even a museum of turrуn that chronicles the process and history of the sweet. In addition, it is located within the factory that makes both “El Lobo” and “1880” brands of turrуn. 
If someone have a trip to Majorca (Mallorcha), then " Ensaimada " - a pie that is baked in local pastry shops - traditionally to be brought from there. The Mallorcan ensaimada is a pastry product with great tradition that has become a typical element of the island, which has been continuously made and eaten on Mallorca for a very long time. The "ensaimada de Mallorca" is made with strong flour, water, sugar, eggs, mother dough and pork lard. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The name comes from the Arabic word "saim", which means pork lard. A variant of the ensaimada is made with the stringy orange strands found inside pumpkins (translated from Spanish as angel hair), which is cooked with sugar to make a sweet filling that is rolled inside the dough. 
In Madrid near to the square Plaza Puerta del Sol, there is situated small Plaza de Canalejas. There is a unique shop Las Violetas where unusual sweets are for sale. There are real candied violets! It is such unique, the typically Madrid gift. It is specially grown and candied by monks (as in principle the majority of things in Spain) and is an original symbolical gift. Similarly there are sweets in the form of violets as lollipops, but it is a bit others. The real candied violets cost 120 euros per kg; common sugar candies are cheaper.

Olive oil and olives

Olive oil “Oleodel” that is manufactured in Gibraleon, a town and municipality located in the province of Huelva is considered as the best oil of Spain - it has many gold medals. And done not by heating, but by pressing of aseituna. The word “olive” derives from the Latin olea and olivum and ultimately the Greek elaia. However, the Turkish name, “zeytin”, comes from the Hebrew zeyt. The Akkads used zeirtum and the Spanish later adopted aseite and aseituna. 
Andalusia (Spanish: Andalucнa) is also very famous for excellent olive oil (especially from a province Jaen and Cordoba), but choose only virgin extra, that means high quality. 
The first oil obtained from the olive by the cold-pressed method is referred to as natural or extra virgin (sızma). It is usually consumed raw in salads and sauces or with boiled vegetables. It brings to mind the oil oozing from the olives as they are stacked and prepared for pressing. Refined olive oil is obtained by refining olive oils, which have a high level of acidity. It is generally favoured in countries unfamiliar with the flavour of oil. Lighter than natural oil in both colour and fragrance, it is also known as light olive oil.  Riviera oil is a special combination of refined and natural oil. Burunyağı is the oil left in the bottom of a pan by olives pressed to dough in a stone mill. This oil is considered very valuable and is used for special purposes.
Delicious olive oil is done here from fresh harvest and has been stored correctly. Version Hojiblanca can be recommend also, which is also known as Casta de Cabra or Lucentino. This olive is produced in the eastern part of Seville, the south of Cordoba, and the north of Malaga. It accounts for 16% of the Andalucian production, over an area of 217,000 hectares (540,000 acres). The name comes from the white coloring on the underside of the leaves. Oils that produced from the Hojiblanca olive are ideal for the diet. Recommended for frying, this oil is also good for making bread, pasta and pastries, due to the perfect consistency it gives to dough. These olives are also widely used and appreciated as black table olives, thanks to the firmness their flesh.

Wine and alcoholic beverages

Leather wineskin - This is not very cheap but tasty and makes for a solid and authentic gift. This type of colourful and picturesque wineskin cannot be found anywhere else in the world. 
Good wine is for sale and in bottles also, only after a flight it should "have a rest" during half-year in a lying position. Northern provinces are certainly famous for wines: “Rioja”, “Ribera del Duero” et cetera. Both white and red wines are good.
Cuenca is popular by its "hanging houses" and by a liqueur, which has been sold in bottles in the form of these houses. The old part of the city is hemmed in on three sides by a deep gorge carved out by two rivers. Along the cliffs of the gorge, a number of houses hang precariously on the edge.
Sparkling beverage “cava” is popular in Catalunya (Catalonia); it is similar to soviet champagne, only sour. Cava is sparkling white or pink wine, essentially champagne, but the two are distinct in Europe. Champagne is the bubbly drink which originates in the region of France of the same name, whereas cava is the Spanish version, mainly created in the Penedes region of Catalonia in Spain, the name originating from the Catalan word for cave (it is illegal under EU law to call cava “Spanish champagne”).
In addition there is a cider that is mainly drunk in Asturias. Cider, the historical, typical and traditional drink of Asturians is obtained from apples, from the total or partial fermentation of apple juice. This product has low alcohol content. There is no other place where cider is produced as in Asturias because of the unique flavour of the apples and also the unique ceremony of pouring the drink from a height: the bottle is held in one hand and lifted over the head of the person pouring the drink. The glass is held in the other hand (it is a glass with a wide rim made of very fine glass) at the height of one's thigh. The cider falls onto the rim of the glass so that it breaks and forms a type of froth. Only small amounts are poured at a time, enough for one swallow, before the drink has time to settle. Tradition has it that a little amount of cider should be left in the glass in order to wash out the area where one has drunk, as only one glass per bottle is used and shared by several people.

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