Aragonese cuisine
The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain.
Dishes and ingredients
One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ternasco. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao.[1]
Some of the most well-known main ingredients include ham (jamón) from Teruel; olive oil from Empeltre and Arbequina olives; a local taste for unusual vegetables such as borages and the edible stems of Cynara cardunculus, as well as sweet varieties of onion.
Sweet Aragonese specialities are the trenza de Almudevar, the tortas de alma, guirlache (a type of nougat), adoquines, frutas de Aragón (a confit of fruit covered in chocolate) and Españoletas (a kind of local cookie).[2]
Wines
The best wines of Aragon are those from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja
References
External links
Media related to Lua error in package.lua at line 80: module 'strict' not found. at Wikimedia Commons- Take a taste of Aragon
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Aragonese cuisine
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| Soups and stews |
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| Bean dishes |
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| Egg dishes |
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| Wheat dishes |
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| Vegetable dishes |
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| Poultry dishes |
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| Pork dishes |
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| Beef dishes |
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| Seafood dishes |
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| Other protein dishes |
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| Cheese dishes |
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| Sauces |
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| Desserts and sweets |
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| Salads |
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| Jamones |
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| Embutidos | ||
| Cheeses |
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| Olive oils |
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| Beverages |
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