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In the next few days, we'll be visiting Iva in Valencia. Here is the first part of the Spanish culinary trip:

The Paella is one of the most famous dishes of the Spanish cuisine. It is one of the first things tourists try once they set a foot in Spain, and it is the dish locals prepare for their traditional Sunday family lunches.

Today, a great after Easter recipe of lamb burgers in fluffy yet hearty buns.

To prepare the buns, dissolve yeast in warm water. Sift the flour in a large bowl and add salt and sugar. Make a well and break the egg in. Start mixing the dough as you add the yeast and water until you form soft dough.

Although pappardelle pasta is traditionally cooked with heavy cream and rich boar or hare sauces, I allowed myself to cook a quick, light and very flavorful meal.

Authentic pizza Napoletana is made with San Marzano tomatoes, grown on the volcanic plains to the south of Mount Vesuvius and mozzarella made from the milk of water buffalo, raised in the marshlands of Campania and Lazio. Without underestimating the topping ingredients, I have to point that, to make a really good pizza, one should start with really good pizza dough.

The traditional Easter feast requires lamb specialty among other delicious things. The well cooked lamb has rich and complex flavor - it is soft and juicy on the inside and crispy on the outside. The tradition in my family is to stuff a whole lamb with spinach and rise, and to bake it slowly until all the juices and flavors come together.