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Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish , empanadas , polbo á feira (a dish made of octopus ), cheese queixo de tetilla , ribeiro and albariño wines, and orujo liquor.
Wines of Galicia with Denominación de orixe Polbo á feira. Galician cuisine often uses fish and shellfish. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic.
This page is dedicated to the cuisine of Galicia (Spain). Pages in category "Galician cuisine" The following 17 pages are in this category, out of 17 total.
Galician cuisine is well known throughout Spain because of emigration to other regions. Similar to neighbouring Asturias, Galicia shares some culinary traditions in stews and soups with the Celtic nations of Atlantic Europe. [ 65 ]
[citation needed] Fair-style octopus is the totemic food of the patron saint festivities of Lugo (San Froilán). Some Galician cooks specialize in this dish. They are usually women, known as polbeiras. [1] After the modern decline of traditional rural fairs, many polbeiras (octopus restaurants) [1] have sprouted across Galicia. They tend to be ...
The Costa Blanca is one of Spain’s warmer winter destinations, with air temperatures often reaching 16-20°C (61-68°F). The sea is slightly warmer than on the Costa Brava, typically around 15 ...
The Brown Hotel: The Hot Brown. Louisville, Kentucky The hot brown is an open-faced sandwich with a layer of toast, roasted turkey, bacon, and tomato topped with creamy mornay sauce and broiled.
a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat