Galician cuisine

Gastronomy is one of Galicia’s main attractions: the quality and variety of local produce, the lasting traditions and evolution while respecting the past form the basis of Galician cuisine. Local products, whether crops or livestock or, especially, from the sea, have their own special characteristics and are cooked in ways that are traditional and thoughtful, home-made, unhurried, plentiful and varied, giving rise to a special, highly-renowned and much- appreciated cuisine. The importance of gastronomy for Galician’s can be seen in more than 300 food fairs that are held throughout the year all over the Autonomous Region. These celebrations of produce from the land, which generate so much interest among visitors, originated from local or regional celebrations commemorating typical traditions, friends’ meetings, or are held to coincide with harvests or religious festivals, like the pilgrimages, where fulfillment of a promise to the Saint is completed with a traditional meal. From the Sea

Traditionally, Galicia, with 1,300 kilometers of coastline and a huge number of fishing ports, has been a region that lived from the sea and from fishing, one of its inhabitants’ main activities. Accordingly, Vigo is now Europe’s main fishing port and Galicia’s rias are the world’s largest producers of mussels. The coastline’ exceptional conditions, alternating the highest cliffs in Europe with the calm waters of the rias, along with abundant nutrients from the Atlantic Ocean at these latitudes, have formed a unique ecosystem, which supplies the most exquisite culinary markets. Goose barnacles from the coasts battered by the Atlantic waves, Norway lobsters, clams, spider crabs, sea crabs, shrimps and lobsters from the rias, together with oysters, mussels and cockles, among other species, form part of the Galician coast’s treasure, alongside octopus, squid, turbot, red and white sea bream, sardine, wolf-fish and other many species that populate Galicia’s coasts. The vast experience of Galicia’s fishermen has also meant that the Autonomous Region’s fish markets are well supplied with deep-sea species, such as tuna, hake, cod, Pollack or tasty mackerel, among others. These fish have been incorporated into Galicia’s cooking recipes and have earned a name for the produce of the sea. Who has never heard of and tasted hake or cod a la Gallega? Or octopus á feira, or a la mugardesa? Simple recipes for top-quality produce. This is traditional Galician cooking, where what really matters is the basic ingredients. From the Land

And if the coast is rich beets, cabbage or grelos, As for the cheeses, most of which are made with in culinary produce, inland potatoes and beans. cow’s milk, Galicia protects its denominations or origin, Galicia is no less so. This climate is also including such marvels as Tetilla, San Simón and O Cebreiro Galicia’s varied climate, responsible for Galicia being cheese. where, although the oceanic permanently green, a large Among the meats, kid, the meat of a young, unweaned goat, is climate prevails, part of which corresponds to roasted and forms part of the finest dining tables and is used in Mediterranean and a vast extension of pastures celebrations. Continental climates can that feed the region’s herds Also, among the fowl, highlights include farm roosters appear, allowing harvests of of cows, sheep and goats. and, of course, capons, free-range chickens reared with care and a wide variety of pulses, In Galicia, beef is the star rigorous feeding for the finest meals, mainly at Christmas. vegetables and other product. It is cooked very Pork, on the other hand, is prepared in Galicia in many different produce of the land. young, as veal, and its ways and no part of the pig goes unused. Lacón (cooked ham), is Peppers with denomination maximum quality level is used to make the typical lacón con grelos (cooked ham with of origin, such as the ones reached with the brand cabbage). In the inland provinces, sausages are highly from Herbón (Padrón-A Ternera Gallega. This meat appreciated, among which androlla and botelo are renowned for Coruña), potatoes from gives rise to hundreds of their originality, stuffed meats made from chopped pork ribs, Bergantiños, grelos (a type recipes, whether preparing marinated with paprika and spices, eaten cooked once they have of cabbage) all over the the delicious sirloin, the been smoked. Chorizos and salchichones offer excellent quality. Autonomous Region; bread popular carne or caldeiro or Other parts of the pig are also used for Galician stews (bacon, from Carballo and Cea; as part of cocido gallego cheek, meat from around the vertebras, trotters…) corn; dried fruits like (Galician stew). However, if chestnuts, walnuts, hazelnuts you prefer your beef well and almonds; not forgetting done, don’t miss Galician wild species like ox, which has crossed mushrooms, blueberries or frontiers and entered the forest honey, all stock an recipe books of other admirable larder. Galicia’s Spanish regions, such as the crop fields create such dishes Basque Country. as caldo gallego (Galician broth), based on vegetables, Atlantic Diet The diet of Galicia, an Atlantic, beautiful and enigmatic land, is a source of pleasure with a taste of the sea, which is now attracting attention from the world of nutrition thanks to its health-related qualities.

Galicians, along with other peoples on the Atlantic seaboard, such as Icelanders, are among the most long-lived, with lower rates of cholesterol and a lower risk of cardiovascular disease. What these peoples have in common is being surrounded by the sea and their particular eating habits learned from childhood, based on a high fish consumption. Such nutritional habits have been called the Atlantic diet. In the Spanish State as a whole, Galicia is the territory that consumes most fish. One of the main advantages of this type of diet, or Atlantic diet, lies in the great variety of fish on offer, many of which have large concentrations of long-chain Omega 3 acids and high quality proteins, vitamins and minerals such as iron, potassium and iodine.

The Atlantic diet stands as one of the healthiest ways of eating, in which top-quality produce combine with simple culinary techniques as grilling, boiling or steam-cooking. Its basis lies in the sea, the crop fields and the livestock farms, complemented with moderate consumption of excellent bread, wine and potatoes. Galicia´s Restaurants “Galicia is world-famous for its food and wine. Proud of its locally sourced ingredients and large variety of restaurants, this region is home to an eclectic array of traditional Spanish dishes, including fresh seafood, empanadas, Spanish ham (jamon), chorizo, rustic stews, and a wide variety of local cheese. With the longest stretch of coastline in Spain, stretching for more than 700 miles, the region boasts some of the finest seafood in Europe: lobster, octopus, oysters and fresh fish are all prepared using traditional cooking techniques in bustling tapas bars and fine-dining restaurants across the region. Fresh produce and the famed oyster farms line Vigo Bay makes Galicia the gastronomic envy of the world. For an alternative to fine-dining, seek out the friendly oyster sellers in Vigo's Casco Vello Market for a fresh alfresco treat.Rías Baixas is the most important Denomination of Origin (DO) in Galicia. Formally established in 1988, this DO wine owes much of its acclaim to the white albariño grape, which has been elevated by many in Spain and abroad to cult status. From the amazing seafood of Vigo in the west to the traditional cured meats, cheeses, empanadas, steaks and Galician wines of the bustling late-night tapas bars of A Coruña in the north, food, wine, cooking and eating out with friends and family is a way of life – and one of the things that makes Galicia unique.” food, wine, eating out – a Galician way of life - The Telegraph. In 2012 nine restaurants in Galicia received One Michelin Star and there are hundreds of restaurants all along the coast and interior that are worth to be known better.