Spanish Gastronomy. Castille and the North of Spain

Spanish gastronomy is one of the most well-known and admired in the world. As the Spaniard that I am, I'm going to talk to you about some of the typical dishes from the different Autonomous Communities of Spain. Each and every one of the has different ingredients, preparation methods, reputation and costs, but they all have the most important common factor that they should have: a good taste.

To start off, I'm going to speak about my own community where meat wins in its entirety when it comes to positioning itself in the different typical dishes. Castile and León boasts many different recipes, all of which, or at least most, contain meat. In my province of Segovia, the typical dish and most well-known one is the "Cochinillo Segoviano", which is nothing other than a normal piglet roasted in a wood-fired oven. You can taste this anywhere in the city and restaurants throughout the province and it is usually eaten at family celebrations.

Spanish Gastronomy. Castille and the North of Spain

Segovia is an important area in terms of pig farming so it is partly normal that the piglet is our distinctive gastronomic differentiator. Staying in Segovia we can also find the "Ponche Segoviano" which is the typical dessert of the region, or the beans of La Granja de San Ildefonso or the chorizo of Cantimpalos, as well as the vegetables of the Carracillo area.

Spanish Gastronomy. Castille and the North of Spain ponche segoviano

In Castile and Leon we can also find "Morcilla de Burgos", a typical product that was historically made during the massacres of the village, the "cecina de León", which is cured meat and can be made from horses or cattle. In Leon, particularly in the Astorga area, the "Cocido Maragato" is also a highlight.

Spanish Gastronomy. Castille and the North of Spain cocido maragato

In the Valladolid and Palencia areas, they also have the "Asados de Cordero" and the fame partly comes from the hams and the pork products in general that come from the pastures in Salamanca. In terms of drinks, Castile and Leon boasts good wines, made with cultivated grapes from the Ribera del Duero river, especially in the provinces like Valladolid, the south of Burgosor Toro, in the province of Zamora.

If we pass over to the north of Spain, the products of the sea become the highlights of the typical cuisine. We have, in Galicia for example, the "Pulpo a la Gallega", complimented with peppers and accompanied with potatoes. But it is not only the octopus that is a typical dish tasted in Galicia since, in general, the products of the sea are the base of the Galician gastronomy, being able to find fish and seafood in abundance.

Spanish Gastronomy. Castille and the North of Spain pulpo a la gallega

A little more to the east in Asturias, the dish that is recognised the most when we speak about this area is the "Fabada Asturiana", which consists of a bean soup with different ingredients like chorizo, black sausage or even tripe. Another typical Asturian product is the cider, a low alcohol content drink typical of the area and that holds a lot of tradition. The dairy products like milk and cheese are also famous within our country.

Spanish Gastronomy. Castille and the North of Spain fabada asturiana

In the neighbouring Cantabria, one of the products most attributed to the gastronomy is the seafood. Among this, anchovies or different types of fish soups. Taking into account the big game meats of the Cantabrian mountain range and the famous "Cocido Montañés" as well. In terms of dessert, the "Quesada" takes first prize.

Spanish Gastronomy. Castille and the North of Spain quesada

In the north, and along the line of fish and seafood as the main dish, we can also include the Basque Country, a Spanish community which has a long gastronomic tradition and where the "Bacalao de Bilbao" and other fish such as hake, bonitos or sea bream, with their respective "Marmitakos", which are nothing more than stews of these fish with vegetables.

Spanish Gastronomy. Castille and the North of Spain marmitako de salmon

In Navarra the "Cochifrito" and "Trucha a la Navarra" are two of the most well-known dishes. Typical products of the area like the "Chistorra" or "Chorizo de Pamplona" are extensive throughout the peninsula and their use is very common in the whole of Spain.

In the case of La Rioja their wines are more famous than their typical dishes. La Rioja has always been known for the creation of their wines and some of their products they include in their recipes as well as this drink, like the "Pera al Vino" or other typical fruits that they make in the same way...

Spanish Gastronomy. Castille and the North of Spain pera al vino


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