Galician cuisine

Galician cuisine refers to the typical dishes and ingredients found in the

The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia. In Galician cuisine, neither the cook nor the recipe really matters;^{[citation needed]} what is being served is the central part of the cuisine.

In Galicia, a wide variety of sea produce can be found in traditional dishes, due to the province's long shoreline and

Due to the history of a weak economy, little industry, and overall a less-than-prominent position in Spanish politics and culture, the development of a Galician haute cuisine has been slowed until recently, with chefs such as Toñi Vicente gaining national attention only since the 1980s.^{[citation needed]}

Typical dishes

• Polbo á feira (octopus)
• Empanada galega
• Caldo gallego
  (soup)
• Lacón con grelos (meat and potatoes)
• Carne ó caldeiro (meat and potatoes)
• pork sausage
  )
• butelo
  (pork sausage)
• crêpes
  )
• Bica (sponge cake)
• Tarta de Santiago

See also

• Galician wine

References

1. ^ "Visualizar obra". bvg.udc.es.
2. ^ Consellería do Medio Rural (2012). Indicación Geográfica Protegida (I.G.P.) "Pan Galego" / "Pan Gallego" (PDF) (in Spanish). Pliego de condiciones. Retrieved 2022-02-01.

External links

Wikimedia Commons has media related to Cuisine of Galicia (Spain).