Aragonese cuisine

Aragonese cuisine is the traditional cooking style and dishes from the Aragon region in northeastern Spain. This cuisine is known for its rich and diverse food culture, which is deeply rooted in the region's history, geography, and climate.

History

The history of Aragonese cuisine is a reflection of the region's past. The cuisine has been influenced by various cultures that have inhabited the region, including the Romans, Moors, and Christians. Each of these cultures has left its mark on the cuisine, contributing to its unique flavor profile and cooking techniques.

Ingredients

Aragonese cuisine is characterized by its use of fresh, local ingredients. The region's diverse geography, which includes mountains, valleys, and rivers, provides a wide range of ingredients. These include lamb, pork, chicken, trout, and a variety of fruits and vegetables. The region is also known for its production of olive oil, wine, and cheese.

Dishes

One of the most iconic dishes in Aragonese cuisine is Ternasco de Aragón, a roasted lamb dish. Other popular dishes include Migas, a breadcrumb dish, Pollo al Chilindrón, a chicken dish with peppers and tomatoes, and Trucha a la Navarra, a trout dish. The region is also known for its desserts, such as Turrón, a nougat confection, and Almendrados, almond cookies.

Wine

Aragon is home to several wine regions, including Somontano, Cariñena, and Calatayud. These regions produce a variety of wines, from robust reds to crisp whites, which are often paired with Aragonese dishes.

See also

• Spanish cuisine
• Cuisine of Catalonia
• Cuisine of Valencia
• Cuisine of the Balearic Islands

References

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