In summer, Iberia carries the largest number of customers of different nationalities, and this year the airline is seizing the opportunity to familiarise them with Spanish gastronomy.
Cold cuts, chorizo, cheeses
Business passenger on domestic flights are now served chilled sherry with “tapas” of cold cuts, cured sausage, and the best regional cheeses.
Meat tapas will feature salchichon and fuet (peppery pork salamis), spicy chorizo pork sausage, lomo (cured pork loin), and cecina (thin salt beef slices). Cheeses include are the ever popularmanchego, and the distinctive Basque Idiazábal, the Minorcan Mahón, the Canary Island Majorero, etc. The offering will always be different on outbound and inbound Madrid flights.
Gazpacho and Tortilla Española (potato omelette) over the Atlantic
Business Class passengers on Iberia’s long-haul flights this summer can enjoy a larger offering of Spanish specialities in the lunch and dinner service.
For starters, they can choose delectable gazpacho or salmorejo, both tomato-based cold soups, the former more spicy and the latter more creamy, served with exotic fresh salads including apple and mango, or more traditional ones with tuna and tomato.
Main dishes include such characteristic Spanish specialities as marinated chicken, cured acorn-fed pork jowls, veal sirloin, and other delicious meat and fish dishes made with the most select ingredients and garnished with vegetables such as salted mushrooms, braised potatoes with onion and peppers, or string beans. A star attraction is the salmon with pumpkin, beets, and spinach.
Snack service for Business Classpassengers on long-haul Iberia flights includes the classic tortilla española (a robust omelette made with parboiled potatoes and onions), served with green asparagus, candied artichokes, and grilled tomatoes. Other options include a tuna turnover or pie with a tomato salad.
Rioja, Ribera del Duero and Rueda Wines
To accompany these dishes Iberia serves its selection of Spanish wines from the Rioja, Ribera del Duero, and Rueda regions, including some “boutique” artisanal vintages.
The idea is to promote Spanish wines amongst those passengers who may not be familiar with their great quality and enormous variety.