CAMINO REGIONAL FOOD


France

Échiré (famous butter 83.5% fat)

Saint-Jean-Pied-de-Port

Gåteau

Basque

sheep cheeses & local ham & fish

Pyrenean foothills

Queso de Roncal (unpasteurized sheep’s milk cheese)

Pyrenees

meat cooked a la llosa civet stew with wild boar or goat

Northern provinces

game is abundant

Navarra & Rioja

veal from Navarra = well-known; chorizo from Pamplona = very good (these areas eat a lot of meat)

La Rioja area

chorizo sausage cordero lechal (thick slices young lamb roasted over fire with grapevine in fire for smoky flavor)

Salamanca, Granada & Burgos

chorizo & Morcilla sausage

Castile

cordero (lamb) cochinillo (suckling pig)(both meats roasted in wood or clay ovens)

Melide

pulpo (boiled octopus)

Arzúa

known for its delicious creamy cheese

Galicia

famous for oysters, lobsters and crabs

Santiago

barnacles


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