Page 212 - (DK Eyewitness) Travel Guide 2017 - Northern Spain

210  T r A v E ll E r S ’ n EE d S

The Flavours of Northern Spain

The wild, wet north of Spain is as famous for its rain as it is for
its culinary excellence. The rain keeps the pastures lush and
green – perfect dairy farming terrain – and the Atlantic
provides a wonderful variety of seafood. The Basques, in
particular, are celebrated chefs, and the region boasts some
of the finest restaurants in Europe, along with gastronomic
societies (called txokos) in every village. Inland and in the
remoter regions you’ll find old-fashioned country cooking –
roast lamb and tender young beef, slow-cooked stews –
and traditionally made cheeses. Idiazábal cheese

spicy green peppers). Inland, the lush pastures form Spain’s
you’ll find tender veal, free- dairy country – most Spanish
range chicken and delicate milk, cream and some of its
soft cheeses such as tetilla. finest cheeses come from this
region. Try Asturian cabrales,
a pungent blue cheese,
Asturias and Cantabria accompanied by local cider.
The bay-pocked coastline The mountains provide
provides delicious fresh fish, succulent meat and game,
often served simply grilled or often stewed with beans, as
simmered in casseroles. Inland, in Asturian fabada.
Red mullet
Clams Mackerel Oysters
Elvers
Pulpo a la gallega, one of Galicia’s
signature dishes
Galicia
The westernmost tip of Spain
is famous for its extraordinary
seafood – from staples like cod
(bacalao) to delicacies like
barnacles (percebes), which
look like tiny dinosaur feet.
Every bar will serve up a plate
of pulpo a la gallega (octopus Baby
with paprika and olive oil) or octopus
pimientos de padrón (small Fish and seafood from the waters of Northern Spain
Regional Dishes and Specialities
Unsurprisingly, seafood rules supreme along the coastline,
from the ubiquitous octopus in a piquant sauce
served in Galicia to the extraordinary spider crabs
which are a sought-after delicacy in the Basque
lands. The verdant pastures and rich farmland
provide a wealth of fresh vegetables, including
Navarra’s justly famous asparagus, along with all kinds
of wonderful cheeses. Slow-cooked stews, an Asturian
Cherries speciality, are particularly good in the mountains,
along with tender lamb and outstanding game in
season. The renowned wines from La Rioja are excellent, but those
of adjoining Navarra are less expensive and often equally interesting. Bacalao al Pil Pil Salted cod is
The crisp whites of Galicia and the Basque lands are the perfect cooked slowly with olive oil, chilli
accompaniment to the fresh seafood, and throughout the North and garlic to create this classic
you’ll find powerful liqueurs flavoured with local herbs. Basque dish.

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