Spain 2025 - Gastronomy - Spain in 19 Dishes, Ceuta, Tuna Stew with Potatoes

Technical Details:

Issue Date: 26 September 2025

About Gastronomy - Spain in 19 Dishes, Ceuta, Tuna Stew with Potatoes

In the series “Spain in 19 dishes,” each autonomous community (and the two autonomous cities) is represented with a very typical recipe.

In the case of Ceuta, the chosen dish is tuna stew with potatoes.

It is a very simple but flavorful seafaring stew that reflects Ceuta’s cultural mix and its fishing tradition.

Spain 2025 - Gastronomy - Spain in 19 Dishes, Melilla, Monkfish a la Rusadir

 

Technical Details:

Issue Date: 17 September 2025

About Gastronomy - Spain in 19 Dishes, Melilla, Monkfish a la Rusadir
The dish “Rape a la Rusadir” is a typical specialty of Melilla, a Spanish city in North Africa, whose name “Rusadir” comes from the ancient Phoenician and Roman designation of the city.

Spain 2025 - Gastronomy - Spain in 19 Dishes, Navarra, Vegetable Stew

Technical Details:

Issue Date:17 June 2025


About Gastronomy - Spain in 19 Dishes, Navarra, Vegetable Stew

Continuing with the philatelic series SPAIN IN 19 DISHES, this June a block sheet dedicated to Navarre is being issued, and the dish chosen by the Navarre Academy of Gastronomy is vegetable stew.

There are ancient references to dishes and stews made with herbs or legumes dating back to the early 19th century, but we could say that vegetable stew as we know it today is more recent—well into the 20th century—following the increase in vegetable consumption resulting from scientific studies praising their dietary benefits (vitamins, salts, and fiber).

Although there are varieties of vegetable stew throughout Spain, the Ribera Navarra Vegetable Stew stands out for its unique selection of ingredients and preparation.

We are talking about the "four aces" of the local vegetable: artichokes, asparagus, peas, and broad beans. And no other. Another fresh vegetable can be added as a seasoning: fresh garlic.

This is a simple recipe, but it's not without its challenges, as the exact cooking times for the vegetables are key. It's important that the vegetables aren't watery or overly oily. Artichoke stems, chorizo, and onion are prohibited in Tudela stew.

Spain 2025 - Gastronomy - Spain in 19 Dishes - Aragon, Pollo al Chilindrón

Technical Details:

Issue Date:22 April 2025
Process: Offset
Size:Stamp: 57,6 X 40,9 mm, Minisheet: 150,6 x 86,4 mm
Values: €4.60


About Gastronomy - Spain in 19 Dishes - Aragon, Pollo al Chilindrón

Correos continues its gastronomic journey through Spain with its series Gastronomy Spain in 19 Dishes. This April, the chosen autonomous community is Aragon, and the dish: chicken al chilindrón.

Chilindrón is a stew, or sauce for others, that encapsulates many of the virtues of the cuisine of the Ebro Valley, including La Rioja, Navarra, and Aragon. It's a dish that never travels. Few chilindrones exist beyond its native region. It captures the essence of traditional Aragonese cuisine. Cuisine from the garden and the farmyard. Simple and austere. Simple recipes that require a good hand, calm, and quality products.

For the Aragonese, chilindrón is a stew based on humble ingredients from the garden, such as peppers, tomatoes, and onions, with garlic and ham if desired, which are combined in the casserole with farmyard products: mainly chicken, but also lamb, rabbit, or even pigeon. The meat may vary, but the procedure is always the same. Delving into the origins of the dish requires going back centuries, but not many. Chilindrón stew is a relatively new dish. It could only have existed after the discovery of America, as both peppers and tomatoes arrived in Spain from there. There are no pre-Columbian antecedents of our recipe. Peppers were incorporated into Spanish, and therefore European, cuisine around 450 years ago, and tomatoes around 300 years ago.

The essence of Aragonese chilindrón is its inextricable marriage with chicken, the chicken of yesteryear, aged for several months, with a dense flavor, firm bones, savory meat, and a gelatinous sauce that sticks to your snout. Of course, always with good, crusty bread to dip and a glass of good red wine to accompany it, the kind you drink for pleasure, not because you're thirsty.

It's true that the preparation spread to other regions of the Ebro Valley, but it was in Huesca where the recipe took root during the second half of the 19th century. In Huesca, it's traditional for it to be part of the menu in homes and restaurants on the capital's most important day, August 10th, the feast of San Lorenzo, the city's patron saint and the center of the Laurentian festivities.

As with everything, it must have a certain mystery, otherwise excitement would be lacking, so the word chilindrón has several meanings. For some, including the Royal Academy of the Spanish Language, in addition to being a stew, it refers to an ancient card game called chilindrón, which refers to the combination of the jack, the knight, and the king. For others, including Darío Vidal Llisterri, chilindrón is a method, a way of cooking, and its name comes from the fact that it is cooked using chilindrón peppers grown in Calamocha. Its origin most likely lies in the word "chili," a pepper, one of its basic ingredients. The greatest charm of the word—chilindrón—perhaps lies in not knowing where it comes from, where it goes, or what secret it hides beneath its various masks.

CHICKEN AL CHILINDRÓN RECIPE

Ingredients:
• One 4 kg free-range chicken
• Onion
• Red peppers
• Tomatoes
• 1 head of garlic
• Teruel DOP ham
• White wine
• EVOO
• Salt
• Pepper

Preparation:

• In a clay pot, pour the oil and a head of garlic and cook over low heat. Chop the chicken. Remove the garlic head when it's browned and add the chicken, brown it, and set aside.

• Add the grated onion and cover to cook. When it's soft, add the ham, cut into small, thin slices.

• Roast the peppers over low heat and rest them in a plastic bag for 30 minutes. Rinse with cold water, peel, deseed, and remove the seeds. Cut into squares and add. Stir with a wooden spoon.

• Blanch the tomatoes for one minute, peel, deseed, chop, and add. When the tomato sauce is tender, add the chicken and cook until the bones and meat are tender.

• Add a small glass of white wine at the last minute and bring to a boil.

• Cut long strips of red pepper and place them on top of the stew.

Recipe by Carmelo Bosque Allúe (Lillas Pastia restaurant in Huesca) included in the "Golden Book of Aragonese Cuisine" by academics Cristina Arguilé Martínez, Juan Barbacil Pérez, and Miguel Angel Vicente Val, along with Cristina Martínez Lalana.

Spain 2025 - Gastronomy - Protected Designations of Origin of the Community of Madrid

Technical Details:
Issue Date: 27 February 2025
Process: Offset
Size:Minisheet: 133 x 99mm Stamps: 30 x 40mm
Values: €3 x 2


About Gastronomy - Protected Designations of Origin of the Community of Madrid

In 2025, Correos continues to promote Spanish products through its philatelic series GASTRONOMY Protected Designations of Origin and Protected Geographical Indications with two products from the Community of Madrid: Aceite de Madrid and Carne de la Sierra de Guadarrama.

The production area is located in a unique space, given its orographic, climatological and edaphological peculiarities; the southeast of the Community of Madrid, in a total of 38 municipalities and an olive grove area of 23,600 hectares, where 13 mills registered in the PDO produce olive oil.

The main olive varieties used: Cornicabra, Manzanilla Castellana and Manzanilla Cacereña, together with other indigenous minority varieties: Carrasqueña, Gordal, Asperilla, and Redondilla, are perfectly adapted to the conditions of the region, ensuring a multi-varietal identity not found in any other olive-growing area in the world. This natural blend of main and minority varieties makes it possible to obtain unique sensory profiles, which is another of the oil's unique hallmarks.

The oils of the PDO ‘Aceite de Madrid’ are characterised by their intense aromas of olive, almond, grass, leaf, apple, tomato and banana, which vary depending on the percentage of each variety. And in the mouth it is recognised by a great balance between bitterness and spiciness, positive attributes of the oil.

The Protected Geographical Indication ‘Carne de la Sierra de Guadarrama’ protects meat from beef cattle of the Avileña-Negra, Limousin and Charolais breeds and their cross-breeds.

Before slaughter, depending on the age of the animals and their feed, the following types are distinguished:

- Veal: Female animal, weaned at a minimum age of five months and intended for slaughter at a maximum age of 14 months, with a minimum finishing period of three months in intensive fattening and a minimum weight of 150 kg/carcass.

- Añojo: Animal weaned at a minimum age of five months, slaughtered at a maximum age of sixteen, with a minimum finishing period of three months in fattening and a minimum weight of 225 kg/carcass.

- Cebón: Male castrated at a minimum age of one month, weaned at a minimum age of five months and slaughtered at a maximum age of eighteen months.

Traditionally, in the Sierra de Madrid, beef cattle have been reared on pastures that make rational use of natural resources that are renewed year after year, grazing freely in the mountains and pastures. This ancestral livestock farming culture produces meat that has always been, and still is, distinguished and appreciated by consumers due to its flavour and tenderness.

This extensive grazing, which combines forests and balanced grazing, contributes to the conservation of nature, preventing fires and always reducing their devastating effect.

As evidenced by numerous historical references, life in the area covered by the Protected Geographical Indication was typically mountainous, characterised by a self-sufficient economy based on livestock farming.

The production area coincides with the Sierra de la Comunidad de Madrid, in which its orographic and climatic characteristics mark its vocation for livestock farming. It is an area unsuitable for agricultural practices because of its rugged terrain, where mechanisation is difficult, the poor soil and the harsh climate.

Traditionally, the Sierra was populated by cattle of the Avileña-Negra Ibérica breed, known by the name of Serrana due to its habitat, which were used as work animals, mainly for transporting stone (abundant in the Sierra de Madrid).

The disuse of these cattle as working animals led to their conversion to meat production. The area's resources, both natural meadows and pastureland, are rich in pastureland, enabling beef cattle to be reared. The hardiness of the Avileña-Negra Ibérica breed favoured its establishment and predominance in the Madrid mountains. Several decades ago, improved genotypes were introduced; the breeds that produced the best results in their crosses with the native breed were the Limousin and Charolais breeds, which adapted very well to the production area.

The climate allows livestock to be kept practically all year round, taking advantage of the natural resources. Even in the months with the harshest climate, the staple diet continues to be based on the natural resources of the area.

Spain 2024 - Gastronomy - Spain in 19 Dishes - Castile and Leon, Lamb

Technical Details:

Issue Date:17 September 2024

About Gastronomy - Spain in 19 Dishes - Castile and Leon, Lamb

Lechazo de Castilla y León is a protected-origin food product in the European Union consisting of milk-fed lamb meat, produced in Castile and León (Spain). The Geographical indication (GI) was authorized in 1997. The GI encompasses 483 farms from all of the grain-producing counties of Castilla y León, producing more than 167,000 lechazos per year. The Indicación Geográfica Protegida (I.G.P.) Council headquarters is located in Zamora, Spain.

The Spanish term lechazo refers to a young sheep that is still suckling. Per the I.G.P., lechazo de Castilla y León must be of the Churra, Castellana or Ojalada breeds, and the lambs must have been fed only their mothers' milk. Lechazo meat is a highly esteemed delicacy in the region. Roast lamb and lamb chops are a prized traditional food in Castile, and a widespread dish in the region's restaurants and taverns.

Spain 2024 - Gastronomy - Spain In 19 Dishes, Murcia, Caldero Del Mar Menor

 

Technical Details:

Issue Date:22 May 2024


About Gastronomy - Spain In 19 Dishes, Murcia, Caldero Del Mar Menor

This 2024 continues the series dedicated to Spain in 19 dishes that began in 2020 with the aim of getting to know the gastronomy of the different autonomous communities and cities of Spain. This May the protagonist is the Region of Murcia and the dish chosen is Caldero del Mar Menor.

Caldero is one of the most emblematic dishes of coastal Murcia. Once a fisherman's dish, it is nowadays the most sought-after guest at the most luxurious tables. The caldero takes its name from the iron vessel in which it is cooked and, if possible on the seashore, it is hung on trivets, a kind of rudimentary tripod, collecting the salty aromas of the sea and, sometimes, a touch of tar.

It is a two-course meal, first the rice and then the fish, just as the fishermen used to do, although they did it out of necessity. There were times when the fish could not be caught and the meal consisted of rice, perhaps consoled with some garlic or a ñora, and other times, when the nets were full, they could comfort themselves with what the sea gave them.

The fish by right is mullet, but it also accepts gilthead bream and, above all, the humble "morralla", a fish without a name, which turns the broth into something sublime. A broth, which, when boiling the rice, makes it such a glorious mouthful, that it makes you fall into one of the seven deadly sins. And, as always, the ñora, the tomatico, the saffron ... And the garlic, a demonic concoction, which makes you almost fall into one of the seven deadly sins.

A yellowish sauce, which contains the good San Juan garlic, its "drizzle" of oil and, although some say it is egg-free, it gives it a special colour. And a squeeze of lemon to keep it fresh.

INGREDIENTS FOR SIX PEOPLE: 5 peppers; 1 head of garlic; 3 tomatoes; 400 g rice; 1 portion of sea bream; 2 litres of fish stock; saffron to taste; garlic to taste.

SOFRITO: Put three spoonfuls of olive oil in the cauldron and fry the peppers without seeds or stalk; take them out as soon as they are golden brown. Fry the fish head in this oil and remove it. In the same oil, fry three cloves of garlic cut into slices and the finely chopped tomatoes. This is the base for our rice.

BROTH: To make the broth, in which the rice will be cooked later, prepare a strong fish broth or stock, and strain it afterwards. Meanwhile, poach the tomato with the garlic and the stock is ready. Crush the peppers with another clove of garlic, working them into a paste. Add a couple of spoonfuls of fish stock to the pot and the contents of the mortar, stirring well until a strong, intense stock is obtained, which is left to reduce for a few minutes. The fish loins are cooked there, and once ready, they are removed and set aside to be served after the rice.

RICE: To make the rice in the cauldron, add the rest of the reserved stock, approximately twice the volume of the rice, and mix it with the stock. approximately twice the volume of the rice and mix with the concentrate inside. Once mixed, set aside half a cup of this stock to heat the reserved fish when it is to be served. Pour the bomba rice into the cauldron and cook for 20 minutes, until it is ready.

THE ALIOLI: This is prepared by crushing two cloves of garlic in a mortar and pestle, and adding the oil a little at a time, until an emulsion similar to mayonnaise is obtained, but with the perfect flavour of this sauce, which goes so well with rice dishes. The fish is heated in the stock that had been saved and the rice is served in the cauldron in two portions. First the rice with the aioli, then the fish with the reduced stock sauce.

Spain 2024 - Gastronomy - Protected Designations of Origin, Extremadura, Jerte Valley Cherry, Vera Paprika

Technical Details:

Issue Date: 25 March 2024


About Gastronomy - Protected Designations of Origin, Extremadura, Jerte Valley Cherry, Vera Paprika

At the beginning of spring it has become customary for Correos to issue its series dedicated to the Protected Designations of Origin of the different Spanish regions, in this 2024 the protagonist is Extremadura with two of its best known products: Pimentón de la Vera and Cerezas del Jerte.

The denomination of origin is a geographical indication used on a product that has a specific geographical origin, whose qualities, reputation and characteristics are essentially due to its place of origin. It is a seal that shows a link or cause-effect relationship between the specific characteristics of the product and the geographical environment of the production area. In fact, the name of the product identifies it with a specific place.

It is a figure of protection that serves to protect products whose differentiated quality is due to their origin.

- They stimulate the diversification of agri-food production.

- They protect the name of products against imitation and other improper uses.

They help the consumer by providing information related to the specific character of the food.

Pimentón de la Vera is the product obtained from the grinding of dried red bell pepper fruits, of the varieties of the "Ocales" group, Jaranda, Jariza, Jeromín, and the Bola variety, harvested ripe, healthy, with the characteristic color of the variety, dried with holm oak and/or oak wood, by the vertical current drying system with a lower hearth, used in La Vera, using emery stone mills.

Pimentón de la Vera is a product with a smoky, intense and penetrating flavor and aroma, due to the drying process to which the peppers are subjected. As for its color, it is intense red with relative brightness. It has a high coloring power. Both its flavor, aroma and color are highly stable over time, mainly due to the slow drying process to which the fruits are subjected.

It is the first agricultural product to be industrialized in Extremadura; always associated with quality meat products, to which it confers differential qualities of flavor, allowing its conservation over time.

The Protected Designation of Origin "Cereza del Jerte" exclusively covers cherries originating from the production area located in the northern regions of the province of Cáceres and located in the Trasierra-Gredos Sur mountain farming area. This area has very specific and homogeneous geographical, physical, historical and cultural characteristics. The crop is grown on small terraced farms, located on the slopes located on shady or sunny slopes.

The product certified by this Regulatory Council is table cherry for fresh consumption. The local varieties with the highest production volume are those grouped under the generic name "Picotas del Jerte", whose main characteristic is that they do not have a stalk, as this is removed naturally during manual harvesting. The origin of this group of varieties is exclusively local, so their origin is in the geographical area mentioned above.

Spain 2023 - Gastronomy, Balearic Islands - Ensaimada

 

Technical Details:

Issue Date:31.03.2023

About Balearic Islands - Ensaimada

The ensaimada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in southwestern Europe, Latin America and the Philippines. The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.

Singapore 2025 - Festive Treats

Specifications
Date of Issue: 7 November 2025
Denominations: 1st Local, 80₵, 85₵, $2, $10
Stamp Size: 33mm x 33mm (perforated circle)
Collector's Sheet Size: 143mm x 143mm
Perforation: 14.48
Paper: Unwatermarked
Printing Process: Offset Lithography
Printer: Brebner Print
Sheet Content:10 stamps per sheet, 1 stamp per sheet
Designer: See Pin Pin


Description:

Singapore is home to, or seasonally visited by, several nationally critically endangered species, each with distinctive traits that make them an essential part of the island’s rich biodiversity. Among them is the Malayan horned frog (Megophrys nasuta), Harlequin butterfly (Taxila haquinus), Spoon-billed sandpiper (Calidris pygmaea), and Large flying fox (Pteropus vampyrus). To safeguard these vulnerable species, conservation efforts—such as habitat protection and restoration, anti-poaching initiatives, and captive breeding—are crucial to their continued survival.

Australia 2024 - The Shared Table

Technical Specifications:
Issue Date: 12 March 2024
Issue Withdrawal Date: 1 October 2024
Denomination: AUD 1.20 x 4
Stamp Illustration: Anita Xhafer
Stamp & Product Design: Sonia Young, Australia Post Design Studio
Paper: Gummed - Tullis Russell 104gsm Red Phosphor
Paper: Self-Adhesive - Tullis Russell Red Phos PSA (P55) 100gsm Rel. S/A
Printer: RA Printing
Printing Process: Offset Lithography
Stamp size (mm): 26mm x 37.5mm
Minisheet size (mm): 170mm x 80mm
Perforations: 14.6 x 13.86
Sheet Layout Module of 50 (2 x 25 no design)
FDI Postmark: Melbourne VIC 3000
FDI Withdrawal Date: 10 April 2024


Overview

Historically, Australia is not known for its cuisine. Transportation and settlement imported culinary expectations based on British and Irish traditions. Although Aboriginal people and Chinese migrants (many arriving because of the gold rushes) had their own culinary traditions, these had little purchase outside of their own communities in early Australia.

Australia’s culinary landscape began to change from the middle decades of the 20th century. Broadly, this has been due to shifting demographics; increasing globalisation and travel; and, more recently, a concern with sustainability and for understanding where our food comes from. The rise of celebrity chefs in combination with the proliferation of quality restaurants and popular TV shows have also played a role in shaping our dietary habits and expectations.

Culinary practices are part of one’s cultural imprint, fundamental to the traditions that are passed down through generations. In a country that is as culturally diverse as Australia, it is little surprise that these have come to influence menus in both restaurants and in homes across Australia. The cuisines that have perhaps most influenced the contemporary Australian plate and palate come from the Mediterranean region (particularly Italy and Greece), the Middle East (particularly Lebanon), Asia (particularly Vietnam and China) and the Indian Subcontinent.

This stamp issue seeks to counter the historical conception of a dreary Anglo diet, revising this with a more cosmopolitan take on gastronomic culture in contemporary Australia. This means signalling some of the cultural influences that have fired up and shaped our culinary expectations and habits, while also pointing to the abundant fresh produce and artisanal products that are now relatively commonplace to many of us

AUD 1.20 - Mediterranean Influence
Different pastas and sauces, feta cheese, olives, fresh fish, and a wide range of fresh fruits and vegetables are a feature of Mediterranean cuisine. Crusty breads may accompany many meals.

AUD 1.20 - Asian Influence
Rich in flavour and taste from traditional herbs and spices, Asian cuisine brings together cooking styles and traditions from different countries with rice a staple addition to many meals.

AUD 1.20 - Middle Eastern
Favourite foods and ingredients used in Middle Eastern cuisine include pita bread and lamb, yoghurt and hummus, as well as figs, dates, chickpeas, pistachios, pomegranates, maghmour (eggplant) and parsley.

AUD 1.20 - Indian Influence
Staples of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils. Different meats are used, and spices such as powdered chilli pepper, black mustard seed, cardamom and coriander.

Nepal issued a set of Four Se-tenant stamps of Rupee One each on Traditional Food of Nepal. The Stamps feature

Re 1 – Yomari – It is delicacy of Newar community of Nepal. Steamed dumpling made of flour with sweet fillings. Popular during Yomari Punhi festival.

Re 1 -Sel – Traditional ring shaped rice bread which is sweet. popular in Nepal and among Nepali communities in Darjeeling and Sikkim areas of India. Made of Rice flour, Ghee , Butter, Cardamom, Cloves etc . Dough is made and fried in boiling oil.

Re 1 – Anarasa – Indian pastry like snack associated with Diwali Festival in Bihar and Nepal. Made from powdered rice ,jaggery

Re 1 – Lakhamari – Nepalese Fried Sweet dish from Newar Culture. It is served during Festivals and to guests during Marriage Functions. Made of Black Lentil flour , sugar and butter.

Mexico 2020 - Mexican Wealth

 

Paraguay 2019 - UPAEP, Traditional Cuisine of Paraguay

 

Indonesia 2024 - Traditional Snack and Beverages

 

Spain 2023 - Gastronomy - Spain in 19 Dishes, Castilla la Mancha, Toledo-style Partridge

Technical Details:

Issue Date: 22 September 2023

About Gastronomy - Spain in 19 Dishes, Castilla la Mancha, Toledo-style Partridge

Correos, through its series Gastronomy Spain in 19 dishes, continues to explore gastronomy, showing a dish from each region. This time it is Castilla-La Mancha's turn, which has chosen Perdiz a la Toledo.

So that we can all taste this dish, the Palio restaurant (Ocaña, Toledo) offers us the recipe.

Elaboration process:

Clean the partridge and empty it of viscera. Introduce a peeled garlic and a bay leaf into its body. Season and bridle with twine thread. Dredge in flour and place in a saucepan with extra virgin olive oil. Reserve the partridge.

In that oil, add 2 onions cut into fine julienne strips, half a clove of garlic, a few balls of pepper and rosemary and thyme. Sauté until the onions take color.

Arrange the partridge on that bottom with the breast side down and moisten it with the white wine. Reduce a little and cover with water. Bring to a boil and lower the heat. Cover and cook over low heat until the legs are tender; approximately an hour and a half. Adjust salt.

Spain 2023 - Gastronomy - Spain in 19 Dishes, Cantabria, Mountain Stew

Technical Details:

Issue Date: 24 July 2023

About Gastronomy - Spain in 19 Dishes, Cantabria, Mountain Stew

In this month of July Correos issues a new stamp of the series Gastronomía España en 19 platos (Spain in 19 dishes). This time the protagonist community is Cantabria and the chosen dish is the cocido montañés.

To present this dish we will need the following ingredients, bearing in mind that it will be for 6/8 people:

- ½ Kg of white beans
- 200 g of marinated pork ribs
- 200 g of white bacon or panceta (bacon)
- 150 g of homemade chorizo
- 2 medium potatoes
- 1 white cabbage
- 1 pig's tail
- 1 pig's ear
- 1 rice black pudding
- 1 year-old black pudding
- Olive oil, salt and paprika

The nutritional values of this dish are as follows: Proteins: 220 g; Fats: 230; Carbohydrates: 740 g; Energy intake: 1,312 Kcal/person=5,486 Kl.

The preparation is simple with the following steps:

1. The ingredients are washed thoroughly and carefully under running cold water.
2. The beans, the bacon, the ear, the tail, the rib and the chorizo are put into a casserole, covered with cold water and left to simmer.
3. Once the cabbage has been finely chopped, it is added to the stew just as the beans burst but are not yet cooked, i.e. after about an hour of cooking.
4. After seasoning with salt, add the potato to the stew and, 20 minutes after adding the cabbage, add the black pudding.
5. When both the beans and the potato are done, the stew is removed from the heat to rest for 15 minutes before serving.

Spain 2022 - Gastronomy - Spain in 19 Dishes, Basque Country, Cod Pil-Pil

Technical Details:
Issue Date: 25 October 2022
Process: Offset
Stamp Size: 57.6 x 40.9 mm
SS Size: 150.6 x 86.4 mm
Values: €4.50

About Gastronomy - Spain in 19 Dishes, Basque Country, Cod Pil-Pil

Correos continues touring the Spanish gastronomy with the series Spain in 19 dishes, making a stop this time in the Basque Country and tasting the pil-pil cod.

To elaborate this recipe we will need as ingredients, for 4 servings:
- 8 slices of cod of 125 gr. each one.
- 1 liter of virgin olive oil of 0,4º.
- 3 cloves of garlic
- A chili pepper

For its preparation:
We put to desalinate the cod of very good quality during 36 hours changing the water 3 or 4 times, it is scaled and the bones are removed. Dry well. The slices should be rather thin.

In an earthenware casserole we put the oil and we put it over medium heat with the oil. Cut the garlic into slices and fry over medium heat and the chili cut into rings. When the garlic and the chilli begin to take color we remove it and reserve. We also remove the pan from the heat. Immediately add the cod slices, skin side down, and then turn them over, leaving them skin side up. We put it over a low heat for 5 minutes without frying the cod. After these minutes, remove the casserole from the heat until the cod has cooled down.

After this time, we remove part of the oil and we reserve, we return to place the casserole with the codfish to alive fire until it begins the bubbling that gives the name to the preparation. When the sauce begins to emulsify, we put the fire very soft, we begin to move the casserole in semicircular sense, at the same time that we are adding little by little the oil reserved previously. The process should not last more than five minutes until obtaining an unctuous and homogeneous sauce.

Garnish the casserole with the sliced garlic and the chili pepper rings and serve hot.

Naturally, it is called "Pil-pil" to other preparations that in particular refer to the codfish in a sauce, well described by experts of other times and of solvency recognized by all.

This preparation, very singular of the Basque Cuisine, is generally applied only to fish, and the name is an onomatopoeia of the gurgling of the oil at the moment of presenting the dish to the table, when it is ready.

Spain 2023 - DO Protected Canary Islands - Majorero cheese and Old Potatoes from the Canary Islands

Technical Details:

Issue Date: 20 February 2023
Process: Offset
Size Stamp: HB of two 40 x 30 mm

About DO Protected Canary Islands - Majorero cheese and Old Potatoes from the Canary Islands.

A Protected Designation of Origin is the result of quality original products that are due to the geographical environment in which they are produced, as well as the natural and human factors involved in the process. Correos continues to carry out the series dedicated to highlighting Gastronomy in which it covers the Spanish geography bringing us closer to two new benchmark products from the Canary Islands.

The Old Potatoes of the Canary Islands are native to the American continent. They arrived in the Canary Islands in the 16th century and soon prospered on the islands thanks to the diversity of their agricultural ecosystems. They are exclusive and of high quality.

They were planted for the first time in Icod el Alto, Los Realejos, Tenerife, in 1622, according to the writer Viera y Clavijo, and since then they have been protected by the farmers of the islands like a treasure. They are cultivated in a dry regime; They are sown in January and remain in the ground for 6 months. In the same way they are 6 months available to consume in perfect conditions.

There are currently 29 varieties within the DOP, although 90% of the production is on the island of Tenerife.

Majorero cheese was the first cheese from the Canary Islands and the first goat cheese in Spain to obtain the "Denominación de Origen" in 1996 and the mention of "Protected" in 1999.

It is an enzymatic coagulation cheese, pressed paste, it can be made with both raw milk and pasteurized Majorera goat's milk, with the eventual addition of up to 15% Canarian sheep's milk. Both its production and maturation take place solely and exclusively on the island of Fuerteventura.

According to its degree of maturation we can find three categories:
-Tender: 8-20 days.
-Semi-cured: 21-60 days.
-Cured: more than 60 days.

The only spreads allowed are in semi-cured and cured cheeses, which can be spread in gofio paprika or oil. Soft cheeses can only be found with their natural rind.

To recognize a Majorero cheese by its label, look for the mention “Protected Designation of Origin Queso Majorero”, this label must always be accompanied by the European logo that accompanies all products with the Protected Designation of Origin mark and its back label.

Those cheeses that include the mention of "Artisan Cheese" with those made with milk from the farm itself.

Spain 2022 - Gastronomy - Protected D.O. La Rioja

Technical Details:

Issue Date: 22 March 2022

About Gastronomy - Protected D.O. La Rioja

A Protected Designation of Origin is the result of quality original products that are due to the geographical environment in which they are produced, as well as the natural and human factors involved in the process. Correos continues to carry out the series dedicated to highlighting Gastronomy in which it covers the Spanish geography.

One of the stamps is dedicated to the Anguiano Bean. This unique legume is a hallmark of identity throughout La Rioja. The sensation it produces in the mouth is very pleasant, soft and buttery. It is a grain of smaller size and with less robust skin, which is appreciated when cooking and consuming it. Cooking is very comfortable since it is cooked before and the grain does not break, even if it is overcooked. It is very adaptable, since being such a fine grain allows various combinations. This degree of quality and all these characteristics are due to the climate and gravelly soils typical of this mountain area.

The Pedroso Nut is the PDO that is the protagonist of the second seal. This nut is the only Protected Designation of Origin in the entire national territory. It extends over a large part of the Riojan territory, through the Pedroso terminus and the municipalities of the upper middle valleys of the Najerilla and Oja rivers and their tributaries. The entire Walnut process is carried out by hand. Thanks to the geographical environment, this dried fruit has more antioxidants, tannins and omega-3 fatty acids. This is the result of the climate and drying in the open air, as was done before, allowing the walnut to last in very good conditions for up to a year

Spain 2022 - Gastronomic Tourism, Calctadas and Fiesta del Pulpo

Technical Details:

Issue Date: 17 January 2022
Process: Offset
Size: 24.5 x 35 mm

About Gastronomic Tourism

Spain occupies one of the top positions as a tourist destination worldwide.

One of the greatest attractions of our country is the excellent gastronomic offer that can be enjoyed in every corner of its geography.

We could speak of gastronomic tourism as an important indicator of the quality of the tourist offer of a place.

Gastronomy is a reflection of a people, its culture and its identity.

Spain is a world power in gastronomy with a wide representation in guides of the best restaurants, as well as for its high demand of national products, cheeses or wines, at international level.

Correos dedicates two stamps to tourism, in this case, to gastronomic tourism.

Calçotada. The calçot is a type of white and sweet spring onion that is cooked on the grill with wood embers. When the outer layer begins to scorch, they are removed from the fire and rolled in newspaper to preserve the heat and served on an Arab tile. It is accompanied by romesco sauce or salvitxada.

The last week of January is celebrated the Festa de Calçot de Valls, kicking off the season. This event invites the diner who visits this place, to also enjoy the historical and artistic heritage of the old town, its churches and monuments or the weekly market. The seal a moment of the roast.

Festa do pulpo. With more than 50 years, the Festa do Pulpo de O Carballiño, receives every year numerous visitors who want to know first hand this pilgrimage, whose success, undoubtedly, part of one of the most exclusive and ancient gastronomic manifestations of Galicia, the tasting of the Pulpo á Feira.

The stamp shows a close-up of the typical wooden plates where the octopus is served, together with other important elements in its preparation.

Spain 2021 - Tourism, Spas and Winemakers

Technical Details:

Issue Date:18.01.2021


About Tourism

Every year Correos dedicates two stamps to tourism in Spain. The year 2020 has been especially hard for this sector, due to the health emergency situation caused by the global pandemic of COVID 19. Tourism is perhaps the sector most affected by this crisis.

Until this virus arrived, tourism accounted for 15% of GDP in our country.

But if Spain can boast of anything, it is its resources in this sector, which make it one of the preferred tourist destinations for citizens from anywhere in the world.

And that is why the Post Office, for yet another year, issued two stamps with which to highlight two leading sectors of tourism in our country.

On the one hand, spa tourism. Thermalism dates back to more than 2,000 years ago when the Romans already knew of the benefits of water that they used to fight diseases and cultivate well-being and personal beauty. In Spain, there are more than 100 spas.

The stamp dedicated to spas includes an image that conveys the peace and tranquility that exists in these places. Aromas, water and delicacy are represented in this still life of Marseille soaps, lavender, jets of water or cotton towels.

Wine tourism has become a great attraction for foreign and national tourists. The Spanish wineries have been renovated offering stays together with guided visits to their entrails as well as tastings of the best national wines. We must not forget that Spanish wines are the best in the world.

This seal excellently captures the experience of an oenological journey: the vast vineyards, the grape, the grape leaf and a bottle of wine pouring its contents into a glass.

This year more than ever, Correos is next to tourism in Spain.

Spain 2023 - Spanish Capital of Gastronomy Cuenca

Technical Details:

Issue Date: 16 March 2023
Process: Offset
Size: 57.6 x 40.9 mm
Values: €1.65

Uzbekistan 2022 - Cuisine of Uzbekistan

Date of Issued: 09 September 2022
Design: Kh. Zakirov
Perforation: 14

5100 SOM - Noxat Shorak
7600 SOM - Xasip

Uzbekistan 2021 - Traditional Cuisine

Date of Issued: 12 January 2021
Perforation: 14

6200 SOM - Manti
9200 SOM - Lag'Mon

Uzbekistan 2018 - Gastronomy, Uzbek Cuisine

Date of Issued: 16 January 2018
Sheetsize: 35
Design: E. Kanevets
Engraving: Aucun (lithographie)
Perforation: 14

1800 SOM - Palov
1900 SOM - Somsa

Uzbekistan 2020 - Navruz

Date of Issued: 20 March 2020
Design: D. Mulla-Akhunov
Perforation: 13¾ x 14

Uzbekistan 2019 - Traditional Uzbek Bread

Date of Issued: 07 June 2019
Design: S. Farmonov and U. Sulaimanov
Perforation: 13

1800 SOM - Samarkand Bread
1800 SOM - Toshkent Bread
3600 SOM - Kokand Bread
3600 SOM - Fargona Bread

Japan 2022 - Tradiitonal Cuisine of Kanazawa (Series 4)

 

Hong Kong 2001 - Hong Kong Tea Culture

Technical Details:
Date of Issued: 09 September 2001
Stamp Design: Tony Ho
Illustration: Liliane Tsui
Printer: The House of Questa Ltd., United Kingdom
Process: Lithography
Stamp Size: 27.94mm x 44.45mm
Stamp Layout: Pane of 25 Stamps
Perforation: 14 (with 2 elliptical perforations on the vertical)
Paper: Paper with Security Fibres

"It is well known that tea culture has a very long history and tea drinking is a popular habit in Hong Kong. This set of stamps is the first ever set of scented stamps issued in Hong Kong with the fragrance of tea applied to the stamps. A gentle rub on the surface of the stamp will release the aroma of Jasmine tea," Mr LUK added.

The stamps are designed by Mr Tony HO and printed in lithography by The House of Questa Ltd.

This set of special stamps consists of four stamps depicting the diversity of tea culture in Hong Kong:

HKD 1.30 Gongfu tea is a popular style of tea preparation in the Fujian province and the Chaozhou area in southern China.
The name Gongfu tea is a reflection of the immense skills and effort in its preparation.

HKD 2.50 The locally-brewed milk tea is served at old-style tea bistros and takes a unique blending of black tea leaves and superb tea-making skills to make a perfect cup of smooth Hong Kong-style tea.

HKD 3.10 As part of Hong Kong's culinary culture, "yum cha" (drinking tea) and dim sum are inseparable.

HKD 5.00 In a tea house, people enjoyed watching the traditional Chinese performance art such as string instruments.


From as far back as the Tang (唐；AD618-907) and Song (宋；AD960-1279), tea was a leisure drink for the Chinese. Nowadays, drinking a cup of tea remains an art of refreshment. For many, sharing a pot of tea with family and friends reaffirms the sense of community as it brings people together, like we Stampboarders here . For others, drinking tea is an art, a personal ritual that fosters relaxation and introspection. I usually have several cups of Puer (普洱) tea in every morning and one cup of oolong （烏龍） tea after dinner.

The Hong Kong Post issued a set of 4 stamps on 9 September 2001 illustrating the diversity of tea culture in Hong Kong. Designed by Tony Ho and printed by lithography. The theme is "Hong Kong （香港）Tea (茗）Culture（藝）“

$1.3 Stamp shows the Gongfu (功夫) tea which is a popular style of tea preparation in the Fujian （福建）province and the Chaozhou （潮州）area in southern China. The name Gongfu tea is a reflection of the immense skills and effort in its preparation while the type of tea leaves used is usually oolong tea（烏龍） which is the best in terms of aroma, favour and colour.

$2.5 Stamps shows the very popular locally-brewed milk tea. It takes a unique blending of black tea leaves and superb tea-making skills to make a perfect cup of smooth Hong Kong-style tea. Various black tea blends are boiled and then kept brewing in a metre-tall metal container for hours, ensuring its extraordinary strength and smoothness. A silk-like cotton bag filters the tea before milk and sugar are added.

$3.1 Stamps shows people having a morning tea, that is, the Hong Kong’s very popular culinary culture, “yum cha” (drinking tea) and dim sum (點心). It also shows a complete tea bowl set with a cover and a stand. The flared rim facilitates infusion and heat dissipation as well as the pouring of tea into teacups.

$5.0 Stamp shows making of Chinese tea. Hot water at the correct temperature and proper brewing time are essential. Teacups are pre- warmed with hot water and arranged in circle, then the brew is poured out in a continuous circular motion for a few rounds with a small amount of tea poured into each cup until they are nearly full. This ensures the taste of tea is perfectly balanced.

The aroma of jasmine tea has been added into these stamps during the printing process, making them the first ever scented stamps issued in Hong Kong. A gentle rub on the stamp will release the aroma into the air.