Extremaduran cuisine

Extremaduran cuisine is the traditional style of cooking in the Extremadura region of Spain. It is characterized by its simplicity, variety, and the quality of its products, which are influenced by the region's climate, geography, and history.

History

The history of Extremaduran cuisine dates back to the Roman Empire, when the region was known as Lusitania. The Romans introduced the cultivation of olives and grapes, which remain important ingredients in Extremaduran dishes today. The Moorish influence is also evident in the use of spices such as cumin and coriander.

Ingredients

Extremaduran cuisine is based on the products available in the region. The most common ingredients include pork, lamb, game, fish from the rivers, vegetables, legumes, mushrooms, and fruits. The region is also known for its cheeses, such as Torta del Casar and Ibores cheese, and its wines, including Ribera del Guadiana.

Dishes

One of the most famous dishes in Extremaduran cuisine is Migas, a dish made with breadcrumbs, garlic, and various types of meat. Other popular dishes include Cochinillo, a roast suckling pig, and Caldereta, a lamb stew. Extremaduran cuisine also includes a variety of soups and stews, such as Gazpacho and Caldo de la caldera.

Desserts

Extremaduran desserts are typically simple and made with local ingredients. They include Perrunillas, a type of shortbread cookie, and Técula Mécula, an almond cake. Honey and figs are also commonly used in Extremaduran desserts.

See also

• Spanish cuisine
• List of Spanish dishes