The most touristic places in Northern Spain
Galicia
It is one of the regions where nature is most exotic in Spain.
The most representative places for tourism are:
- Santiago de Compostela
- Baiona in Pontevedra
- The Ribeira Sacra
- The Rías Baixas
Although to be honest, knowing all of Galicia is not lost, especially if you like to discover and be amazed by finding spectacular corners and landscapes.
BAIONA GALICIA
RIBEIRA SACRA
SANTIAGO DE COMPOSTELA
RIAS BAIXAS
Galician Seafood
and its Galician stew
If there are two main characteristics in Galician gastronomy, they are the varied seafood dish, with very high quality and flavor: It can include Galician clam, blue lobster, spider crab and shrimp from the estuary, crabs, oysters, Galician barnacles.
Galician stew is a winter dish with sausages, chickpeas, potatoes, turnip greens, pork and chicken, a complete meal for the cold season.
The Beef Steak and the Beef Entrecote
Although the beef steak with its characteristic flavor is increasingly scarce, you can find a good beef steak that is not underestimated for its flavor. Galician meat is one of the most appreciated in the north for its care taken of cattle that graze freely through the green fields of the Galician lands.
Rías Baixas wines
There are 5 wines with recognized Designation of Origin DO Monterrei,Rías Baixas: the most popular dry white wine,Ribeira Sacra:renowned red wine withMencia grape,Ribeiro:fruity and floral,Valdeorras: with agarnacha tintoreraand the whitepalomino.
Cheeses and Breads
Bread made with sourdough, lots of water and long fermentation, baked in ovens with stone hearths or other refractory materials.
Teat cheese
representative of Galician gastronomy, with a protected designation of origin. Made with Galician cow's milk, with a maturation of at least 7 days.
Buy your Gallegos wine
Cheeses and its famous stew
The Principality of
Asturias
Looking to kick back, recharge and unwind? Looking for a place that brings you the beauty of nature? We have just what you are looking for. Come and discover.
Asturian bean stew
Fabes, is a winter dish prepared with sausages such as: Chorizo, Asturian style black pudding, pork with beans in broth. It is considered one of the ten typical recipes of the Iberian Peninsula.
Buy your fabada to prepare or ready click on the image
The Asturian Cachopo
If you come to Asturias you have to try the Cachopo, it consists of two large fillets of veal between which are placed Serrano ham and cheese, breaded with flour and egg. It can be eaten cold, accompanied by a garnish of potatoes, peppers or mushrooms.
Asturian cider
Traditional apple drink, with Protected Designation of Origin of the European Union that is made in Asturias, Spain. It is essential in Asturian culture and gastronomy.
Asturian Cheeses
Asturians have great recognition and tradition, since being a livestock area near the Cantabrian Sea there is a perfect combination for this type of cheeses. Among which the "Cabrales" is a blue cheese, with the oldest denomination of origin in Spain. Which is above blue cheeses roquefort or stilton.
Buy your Asturian Cider
Buy your Asturian cheeses
If there is a daring and creative cuisine, it is Basque gastronomy, famous for its pintxos that can enchant the palate with its contrasts and character.
However, it is important to know the traditional gastronomy, which is part of the culture that can be tasted.
There are many more dishes, I have only put one of the most typical and representative, you can also taste the MARMITAKO, the delicious SQUID IN ITS INK, THE BASQUE HAKE, THE COCOCHAS IN GREEN SAUCE, THE TANGURRO A LA DONOSTIARRA, LA PORRUSALDA, EL REVUELTO FROM PERRETXIKOS, LA PIPERRADA, COD A LA VIZCAINA, EL SUKALKI, EL PISTO A LA BILBAINA, BEANS FROM TOLOSA, BASQUE PASTEL AND GOXUA. Among an innumerable amount of dishes.
01
Bacalao al Pil Pil
Easter recipe, with chilli fish, olive oil, garlic and water.
02
Gilda flag
It is a traditional pintxo made with anchovies, chilli and anchovies rolled on themselves.
03
Sea Bass Donostiarra
Baked sea bass with chilli, garlic, olive oil, white wine and parsley.
04
Famous Basque Steakhouses
They offer the txuletón of the old and fat cow to the fathoms.
Buy Txakoli the traditional Vasco wine
Where rhythm and harmony find their place in your soul.
Despite the strong gastronomic influence of their neighbors in the Basque Country and Asturias, Navarra and Aragon maintain a tradition with typical dishes that you can taste and discover from this region of the Pyrenees.Among other dishes you can try are THE STUFFED PEPPERS COD, ARTICHOKES WITH CLAMS, POCHAS WITH CHISTORRA, NAVARRA TROUT, CHILINDRON LAMB, BAKED GOBLET, NAVARRA CALF, BULL TAX STEW, POST-RANCAL AND IDIAZAL QUSO OF NAVARRA.
01
Chistorra
The txistorra de Navarra sausage made from fresh pork, garlic, salt and paprika, characterized by an intense red color and thin caliber.
02
Asparagus
Navarra DO white asparagus are famous for their quality and consistency.
03
Ternasco de Aragón
It is a lamb fed with mother's milk and natural cereals, it is a slow roast in the oven with potatoes, it may or may not be cooked with brandy or beer. has DO
04
Ajoarriero cod
It is prepared with desalted cod, bell pepper, garlic and tomato.
Some cooks shred it, but it is better to remove fish flakes.
Buy delicatessen and wines from Navarra and Aragon
Compra los delicateses y los vinos de Navarra y Aragón
Esqueixada
It is a cold dish, it is made with flaked cod and roasted pepper. The contrast of flavors between the salted cod, the sweetness of the pepper and the olive oil make this simple dish that the Catalans are proud of.
Aranesa pot
It is the plate is perfect for mountaineers and all winter sportsmen. It is a stew with Bossots white beans, chickpeas, vegetables, chicken, beef and pork and noodles. A real delicious bomb ideal for the colder months.
Operetta
Fish and shellfish stew with its picada. The fish served is seasonal.
Catalan cream
This rich cream is a creamy and crunchy dessert as sugar is burned on top to create a layer of crunchy caramel. You can order it almost anywhere in Catalonia.
Cavas y Vinos de Cataluña
Mucho que descubrir en
Castilla y León
EL Cochinillo Segoviano
Este es el plato estrella de Segovia, famoso y reconocido por su excelente cochinillo, se presenta de espaldas sobre una cazuela de barro con agua y manteca. Horneado lentamente, por 3 horas, dejando la piel crujiente y el interior tierno. Al servirlo, se suele sustituir el cuchillo por un plato para partirlo y se pueda ver lo jugoso de la carne.
Morcilla de Burgos
De todas las morcillas que he probado esta se lleva la palma, se prepara con cerdo, arroz y cebolla, al cocinarla queda un sabor suave y crujiente. Se puede acompañar con pan y vino, es un plato suculento muy apropiado para toda ocasión, sobre todo en invierno.
Chuletón de Ávila
Famoso en el país. Si está bien preparado, sólo con sal, y hay quien le pone un toque de tomillo, en una buena parrilla podrás degustar una carne con mucho sabor.
Lo habitual es que sea de ternera, pero podrás elegir de vaca y puedes encontrar de buey. No le hacen falta aderezos.
Botillo de León
Muy apreciado por la gente de la región, es el plato estrella de la comarca leonesa de El Bierzo. Es un plato de invierno.
La receta consiste en cocer y guisar lentamente las costillas y el rabo de cerdo con aderezos y especias como el pimentón y los ajos. Se pueden añadir otras carnes como lengua, espinazo, carrillera, etc. para añadir sabor y arroz o ponerlo en hojaldre para variar el plato.
