This is an itinerary that covers three top culinary centers (Valladolid, leader in modern tapas and miniature cuisine, Madrid and Basque country) and the region in between Castilla y Leon as well as Barcelona and Priorat wine region, no doubt the biggest producers of the raw material used by the top chefs in Spain: from fresh vegetables to meat, unique pickings like black truffle and the best terroir for great wines in the country.