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Teruel: energetic cuisine
The province of Teruel exists and not only does it exist, but it is a very interesting place from a gastronomical point of view. It offers a continental fare, with some Mediterranean influence. The food is typical of cold places, with cured ham (with Designation of Origin) and tender lamb meat as the staples of the diet, always served with local organic produce cooked in a variety of ways.
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 | Arbiello (type of sausage)
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| Black olive pâté from Bajo Aragón
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| Black pudding with honey
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| Black pudding with onions
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| Cheese from Albarracín
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| Cheeses from Peñarrota de Tastavins
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| Cheeses from Samper de Calanda
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| Chorizo (Spanish sausage cured with paprika)
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| Confectionery from Maestrazgo
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| Curly endive from Alcañiz
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| Fresh goat cheese from Villarluengo
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| Honey
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| Longaniza (long pork sausage)
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| Piedrecitas del Calvario from Alcorisa (whole almonds with milk chocolate)
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| Tronchón cheese
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 | | Don’t forget to try...... |
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| Eel from La Estanca with white beans
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| El regañao (bun filled with sardine, cured ham and peppers)
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| Flame grilled lamb chops
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| Flour porridge
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| Fried breadcrumbs
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| Garlic soup casserole
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| Pork loin and sausage a la tinaja
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| Pucherito de pueblo (white beans and pork casserole)
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| Quail a la rabia
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| Rabbit with Aragonese fried vegetables
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| Summer stew
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| Treats from Teruel (open face sandwich with cured ham and fresh tomato paste)
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| Vegetable stew from Alcáñiz
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| Where to eat (Campsa Guide selection) |
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