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.