Considered as a product\u201c cuisine\u201d<\/strong> for the great excellence of the Galician raw material. It is also characterized by its simplicity; it is almost not transformed so you can enjoy all the intensity of flavors of its products.<\/p>\n\n\n\n The importance of this regional gastronomy is highlighted in the more than 300 gastronomic festivals that take place throughout the year in the Galician community, some of which are even of national tourist interest. The seafood fair of O Grove, in Pontevedra, has been held since 1963 and brings together thousands of visitors who want to taste the quality products of the Rias Baixas. The octopus fair in Carballi\u00f1o, in Orense, or the Arz\u00faa Cheese Festival are other Galician gastronomic events.<\/p>\n\n\n\n In Galician cuisine<\/strong>, In the city, fish and seafood are very often used, as it is deeply rooted to the sea, due to its geographical location. Barnacles, lobsters, scallops, hake or sea bream among other marine species.<\/p>\n\n\n\n But, undoubtedly, the Galician star dish that crosses our borders is the octopus \u201ca feira\u201d or \u201cpolbo a feira\u201d, prepared with oil, coarse salt and paprika and, normally, cooked. But it can also be grilled, grilled, in empanada or accompanied by cachelos, that is to say, boiled potatoes.<\/p>\n\n\n\n It is also the scene and birthplace of the famous Galician veal, with a Protected Geographical Indication seal, the most characteristic breed being the \u201cRubia Gallega\u201d, native to the northwest of the peninsula.<\/p>\n\n\n\n Galicia also produces a number of wines<\/strong> The five denominations of origin existing in the community: Ribeiro, R\u00edas Baixas, Ribeira Sacra, Monterrei and Valdeorras.<\/p>\n\n\n\n As we have already mentioned, Galicia has 30 Denomination of Origin products, among which we highlight:<\/p>\n\n\n\n D.O. Padr\u00f3n Peppers<\/span>. Cultivated in Herb\u00f3n, a small town in the province of A Coru\u00f1a, originating from the agricultural cultivation of the convent of San Francisco de Herb\u00f3n (parish of Padr\u00f3n), olive green to yellowish green in color and whose gastronomic particularity, in addition to its generalized intense flavor, is that some specimens are particularly spicy (approximately between 10% and 25%).<\/p>\n\n\n\n D.O Mejill\u00f3n de Galicia. <\/span>From the point of view of the historical link, mussels have been a source of food for the first settlers of the Galician coast since ancient times, with a cultivation area in the inland maritime area of the Galician Rias in the provinces of A Coru\u00f1a and Pontevedra.<\/p>\n\n\n\n D.O. Tetilla Cheese.<\/span> It is made mainly with pasteurized cow's milk from Galician breeds, with a minimum maturation of 7 days. Its conical, concave-convex shape is what gives it its name, because it resembles a breast or \u00abteat\u00bb; this shape is given by the funnels in which the milk is left to curdle at the beginning of its elaboration. It has a mild flavor, with a slightly creamy texture and a slightly acidic and salty flavor. The external appearance is of a hard, straw-yellow rind. The interior paste of the cheese is soft. It is sold in shaped pieces weighing approximately 1 kg.<\/p>\n\n\n\n D.O. Arz\u00faa Ulloa Cheese.<\/span> Made exclusively with cow's milk. The Arz\u00faa-Ulloa Origin Cheeses covers the following types of cheeses:<\/p>\n\n\n\n D.O. Cebreiro Cheese.<\/span> Cebreiro cheese is a white, soft and grainy fatty cheese, made with pasteurized whole milk from cows of the \u201cRubia Gallega\u201d, \u201cPardo Alpina\u201d, \u201cFrisona\u201d breeds or their crosses between them, raised in the area.<\/p>\n\n\n\n It can be marketed fresh or cured, with a maturation period of no less than forty-five days. It has a mushroom or chef's hat shape<\/strong> It has a cylindrical base of variable diameter. The rind is thin or non-existent, firm, without mold and of variable color from white to yellow, depending on the degree of maturation.<\/p>\n\n\n\n D.O. San Sim\u00f3n da Costa Cheese. <\/span>It is a smoked cheese made in the region of Terra Ch\u00e1 (Lugo). It is matured for 45 days. It is semi-hard and its texture is creamy, with a mild flavor and little fat.<\/p>\n\n\n\n With a wide variety of Galician dishes, we highlight the following for their great recognition in the country:<\/p>\n\n\n\n Galician Empanada<\/span>Galician empanadas are traditionally made with regional ingredients. As a general rule, the Galician empanada uses various types of beef and pork (such as the raxo<\/i>), fish such as tuna and sardines (xoubas<\/i>), possible seafood, etc. These ingredients are usually previously stewed.<\/p>\n\n\n\n Lac\u00f3n with turnip greens<\/span>Simple and very appetizing, it is composed, as its name indicates, of pork shoulder, turnip greens and boiled potatoes. It can also be accompanied by chorizo. In its origins, the lac\u00f3n con grelos was a typical dish of the Carnival season, because it coincides with the best time of the year for the harvesting of this vegetable. Its preparation consists of cooking all the ingredients.<\/p>\n\n\n\n Octopus \u00e1 feira:<\/span> A typical recipe of the Galician \u00abromer\u00edas\u00bb, starring one of the most famous foods of Galician gastronomy: the octopus. The recipe consists of introducing octopus cleaned of its guts into a copper pot where it is cooked to soften its meat. After cooking, it is cut into slices approximately one centimeter thick and served sprinkled with paprika. It is usually accompanied by \"cachelos\", boiled potatoes with skin and sprinkled with olive oil.<\/p>\n\n\n\n Roxons:<\/span> Known depending on the area as roxones, richones or chicharrones, these typical frayed strips of meat are made with lard and pressed pork. They are usually eaten at room temperature and are the kings of tapas in Galicia. It is recommended to accompany them with bread, which is why they have become an ingredient of one of the most popular snacks in the Community.<\/p>\n\n\n\n <\/span>Filloas: <\/span>White, milk, blood, sweet or salty, they are usually eaten in Galicia at Carnival time, although they are increasingly made at any time of the year. Made with egg, milk and flour, they were traditionally cooked in the \u00ablareiras\u00bb of the old houses, which had a part destined to support the dish of the filloas so that they would be warm while they were being made. They are a dessert that dates back to Roman times and can be filled with sweet creams such as quince jelly, chocolate, boiled chestnuts, jam and even cream.<\/p>\n\n\n\n Galician stew: <\/span>The basic ingredients of the Galician stew are all from the pig slaughter. Lac\u00f3n cocido and chorizo are accompanied by chickpeas, turnip greens, veal shank and pig's hoof. Star of the Feira do Cocido de Lal\u00edn, in carnival time it is eaten all over Galicia. It is a traditional dish around which many families sit at the table.<\/p>\n\n\n\n With all this, Galician gastronomy, one of the most recognized gastronomies in Spain.<\/strong>.<\/p>\n\n\n\n <\/p>","protected":false},"excerpt":{"rendered":" La gastronom\u00eda de Galicia La gastronom\u00eda de Galicia , destaca por su calidad de productos y su gran variedad, como resultado, 30 productos gallegos tienen Denominaci\u00f3n de Origen. Considerada como una cocina \u201cde producto\u201d por la gran excelencia de la materia prima galaica. Tambi\u00e9n se caracteriza por su sencillez; casi no se transforma por lo […]<\/p>\n","protected":false},"author":3,"featured_media":3203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[1348,23],"tags":[],"class_list":["post-3202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades","category-zona-turistica"],"blocksy_meta":[],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2013\/07\/pulpogallega.bmp\")
<\/a><\/figure>\n\n\n\nDESIGNATIONS OF ORIGIN OF GALICIA.<\/strong><\/h5>\n\n\n\n
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<\/a><\/figure>\n\n\n\nMAIN TRADITIONAL DISHES OF GALICIAN GASTRONOMY<\/strong><\/h5>\n\n\n\n
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