The cuisine of Aragon




位置:

Aragón

Aragon, a developing cuisine

The Autonomous Region of Aragon has inherited its rich gastronomy from the different cultures which have passed through the region over the centuries. It knows how to exploit its local products and today its cuisine is described as classical. The great geographical diversity of this region has given rise to top quality products which are as varied as the land's orography. Aragonese cuisine is based on popular stews which vary in accordance with the area where they are prepared. Traditional recipes are currently being modernised but will always maintain their characteristic simplicity and honesty. The Aragonese market garden offers a great variety of fruit, vegetables and pulses, including the thistle and borage which, due to their increasing popularity, are often seen on the menus of top restaurants, haricot beans, onions from Fuentes, asparagus from the banks of the River Ebro and the oils from Lower Aragon, whose excellent quality is due to the olive used in their preparation. The fruit grown in Aragon is admired throughout the rest of mainland Spain: pears, apples, cherries, plums, peaches with D.O. from Calanda and recently cultivated strawberries, which are as good as the best wild specimens.

查看更多

Modernised cooking The Autonomous Region of Aragon is a land of hearty dishes bursting with aroma and taste and which frequently contain meat, especially lamb. Ternasco with D.O. is very appreciated (the Spanish word "ternasco" comes from the word "tierno" - tender - and refers to the suckling lamb) and has been exported to other autonomous regions in Spain. Chicken is also very popular and years ago used to be eaten at festivals, giving rise to a very admired Aragonese dish: "pollo al chilindrón", a chicken stew (lamb can also be used) which is prepared with onions, tomatoes and red peppers. Also worth special mention are the wonderful sausages and salted meats, such as cured ham from Teruel, "arbiello" and "longaniza" sausages from Aragon. There is one product which can only be found in this region: "fardeles" from Calatayud and Daroca, which are made with pork liver and spices. Rabbit and hare stewed in their own blood ("civet"), partridge, deer, roe deer and wild boar are excellent examples of its game cooking.

Diversity of offer But not all Aragonese cooking is based on meat. This region also prepares dishes using river ingredients. Trout, eel…even the frog can be used to make natural well-seasoned dishes. Bread is another basic component of this cuisine which adopts many forms and names depending on the region.. Fruit is often eaten at the end of a good meal, but there are also excellent and traditional local desserts. The chestnut is used in the preparation of many sweets. The almond is used to make "guirlache", made from toasted almond and lots of caramelised sugar. Fairy cakes are found throughout the region and often fruit is used to prepare a typical dessert, such as "frutas de Aragón" (sugar-candied fruits covered in chocolate). "Almojábanas" (cheese flavoured rolls), "tortas de alma" made with pumpkin, honey and sugar, "trenza de Almudévar" with nuts and raisins soaked in liqueur, and many other dishes make this region a paradise for the sweet-toothed traveller.

Wines and restaurants The following Denominations of Origin exist in this region: Cariñena, Campo de Borja, Calatayud and Somontano. They also have a D.O. of cava which it shares with other Autonomous Regions. Aragon also prepares its own drinks, reminiscent of the home-made liqueurs of long ago. One of these drinks is the Colungo liqueur from Huesca. This full-bodied liqueur is made from morello cherries and cinnamon. Fruit liqueurs (wild berries, cherries) or nut ratafias are excellent digestives after a meal. The restaurant called La Ontina in Zaragoza, which has been awarded with one sun by the CAMPSA Guide, has an excellent choice of seasonal dishes and good wine menu featuring local wines. Ontina, Carambola and Aragonia in Zaragoza together with Las Torres, Lillas Pastia, Venta del Sotón in Huesca, all awarded one sun by the CAMPSA Guide, and La Menta in Teruel, are musts for the traveller passing through Aragon.

关闭





在西班牙可以参加什么活动?在此预定你的活动


查看所有活动



X
Spain 巴塞罗那塞维利亚马德里马拉加科尔多瓦格拉纳达拉科鲁尼亚加迪斯穆尔西亚韦斯卡巴伦西亚列伊达卡塞雷斯卢戈坎塔布里亚拉里奥哈阿斯图里亚斯庞特维德拉比兹卡亚阿利坎特-阿拉坎特。卡斯特利翁吉普斯夸省哈恩布尔戈斯托莱多莱昂西罗纳阿拉瓦-阿拉瓦巴拉多利德韦尔瓦雷亚尔城塔拉戈纳塞戈维亚阿尔梅里亚萨拉戈萨阿维拉萨拉曼卡特鲁埃尔纳瓦拉昆卡萨莫拉巴达霍斯阿尔瓦塞特奥乌伦塞帕伦西亚索利亚瓜达拉哈拉加那利群岛巴雷阿雷斯群岛
X
Baleares 马洛卡伊比萨梅诺尔卡福门特拉岛
X
Canarias 帕尔马兰萨罗特岛特内里费大加那利岛富尔特文图拉拉戈梅拉艾尔耶罗