Page 82 - (DK Eyewitness) Travel Guide - Spain

80  NOR THERN SP AIN

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
an incredible 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
Padrón (one in every dozen has the lush green pastures form
a spicy kick). Inland, you’ll find Spain’s dairy country – most
tender veal, pork specialities Spanish milk, cream and some
and delicate soft cheeses such of its finest cheeses come from
as delicious tetilla. this region. Try Asturian
Cabrales, a pungent blue
Asturias and Cantabria
cheese, best accompanied
The bay-pocked coastline by a glass of local cider. The
provides delicious fresh fish, mountains provide succulent
often served simply grilled (try meat and game, often
the fabulous sardines offered traditionally stewed with
in almost every port) or slowly beans, as in the celebrated
simmered in casseroles. Inland, Asturian dish of fabada.
Pulpo a la gallega, Galicia’s signature dish
Red mullet Mackerel
Galicia Clams Oysters
Elvers
The westernmost tip of Spain,
battered by the Atlantic into
a series of plunging rías, is
famous for its wealth of
seafood – from staples like
dried and salted cod (bacalao)
to unusual delicacies like
barnacles (percebes), which
look like tiny dinosaur feet.
Every bar will serve up a Baby octopus
plate of pulpo a la gallega
or a dish of pimientos del 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 mildly
piquant sauce served in Galicia, to the extraordinary
spider crabs, a sought-after delicacy in the
Basque Lands. The verdant pastures and rich
farmland provide a wealth of fresh vege tables,
including Navarra’s justly famous asparagus,
along with all kinds of wonderful cheeses. Slow-
cooked stews, an Asturian speciality, are particularly
good in the mount ains, along with tender lamb and
Cherries outstanding game in season. The renowned wines
from La Rioja are excellent, but those of adjoining
Navarra are less pricey and often equally interesting. The Bacalao al Pil Pil Salted cod
crisp whites of Galicia and the Basque Lands are the perfect is slowly cooked with olive oil,
accompani ment to the fresh seafood, and throughout the chilli and garlic to create this
north you’ll find powerful liqueurs flavoured with local herbs. classic Basque dish.

080-081_EW_Spain.indd 80 26/09/17 11:00 am
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 18th October 2012
Size 125mm x 217mm