The first known peoples of present-day Spain were the Celts and the Iberians. After an arduous conquest, the Iberian Peninsula became a region of the Roman Empire known as Hispania.



Climatic areas of Spain according to the Köppen climate classification. Due to Spain's geographical situation and orographic conditions, we can find three main climatic zones. The Mediterranean climate, characterized by dry and warm summers.The rain in Spain does not fall mainly in the plain. It falls mainly in the northern mountains.



During the last four decades the Spanish tourism industry has grown to become the second biggest in the world, worth approximately 40 billion Euros, about 5% of GDP, in 2006



Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. Spain's extensive history with many cultural influences has led to a unique cuisine. In particular, three main divisions are easily identified:
Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia: heavy use of seafood, such as pescaíto frito; several cold soups like gazpacho; and many rice-based dishes like paella from Valencia and arroz negro from Catalonia.
Inner Spain – Castile: hot, thick soups such as the bread and garlic-based Castilian soup, along with substantious stews such as cocido madrileño. Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil, like Manchego cheese.
Atlantic Spain – the whole Northern coast, from Galicia to Navarre: vegetable and fish-based stews like pote gallego and marmitako. Also, the lightly cured lacón ham.