Tetilla cheese, a Galician delicacy
In Galicia people have always eaten well, tasty and abundant . The Jacobean pilgrimages laid the foundations for a culture of food, by promoting the establishment of a network of hospitals **(precedent of the current hostels) **, in which pilgrims were given health care, shelter and food . The Codex Calixtinus (12th century), medieval pilgrim's guide and considered the first known travel book, collects some references to that Galician cuisine.
Galician-style broth and pork shoulder with turnip tops (without potatoes, since these arrived from America later) must have been dishes that comforted the pilgrims, along with the popular empanada and a good part of the traditional confectionery. What is quite curious is that being the scallop shell the Jacobean emblem , even more representative than the red cross of Santiago itself (which appears on the shell of the people from Santiago), there is no evidence as to whether the mollusk was eaten or only that part was used.
The imprint of the sea is noticeable, but not only because of everything that emerges from its depths, that magnificent repertoire of fish and shellfish, but also because of what has come from the other shore of the Atlantic throughout history: corn, potatoes and peppers, products originating from the new continent They have grown in their gardens and boil in their pots.
Padrón peppers in Pepe Solla
“ Galicia is one of the few places in Spain where a native cuisine is preserved ”, Josep Pla wrote in the middle of the 20th century, but –it should be added– she has never been immune to influences, and who knows if, by making a virtue of necessity, she has been open to everything that came from other places: the chickpeas or paprika they were introduced by the maragatos; the olive oil wine from the south, rice came from neighboring Asturias... Disparate elements that were finding their place in a caloric and humble diet, which is adapted to the climate and the landscape and forms two different culinary models: the coastal , in which fish predominates, and that of inside , with the pig as an icon, although both share the same passion for the garden.
Galician cuisine, due to its variety and richness, has a clear universal vocation, both for what it receives and for what it gives. It can not forget the role of immigrants that have contributed to extending the prestige of Galician cuisine in the rest of Spain and in the world, and, to a greater or lesser extent, have influenced other cuisines. The kitchen of water is also Galician , whose abundance, a natural privilege of the region, is reflected in the massive cultivation of turnip greens, corn and potatoes, and makes the cooking technique its basis, with festive concessions for oven roasts (empanada, meats and pastries) and almost total absence of fried foods.
To protect this pantry there is five O.D..: Galician mussel; Herbón pepper; the cheeses of O Cebreiro, Tetilla, San Simón da Costa and Arzúa-Ulloa . In addition, they have a Protected Geographical Indication (PGI) for chestnuts from Galicia, cake from Santiago, potatoes from Galicia, faba from Lourenzá, turnip greens from Galicia, bread from Cea , Galician veal and lacón, honey and Arnoia, Couto and Oímbra peppers.
And the Galician breads, don't miss them!
SUPPLY MARKET (Ameas, s/n; Santiago de Compostela)
It is one of the most beautiful in Spain and boasts of offering a magnificent raw material a. Before crossing the arcades, the villagers – older women with headscarves – offer the products of their gardens, according to the season: chestnuts, beans, turnip tops, potatoes ... Inside, separated into four stone naves that converge in a central courtyard, fishmongers, butchers, etc.
BONILLA IN SIGHT (Barcelona, 43; A Coruña)
It is the reference cafeteria in the city, not only for its delicious Churros with chocolate , but also for the fries portions , which they make in their own factory. The secret of both is that they are made with quality ingredients and fried in a good olive oil which is always kept clean, since it is changed regularly, as it should be. Ideal to have a beer with potato chips as an appetizer or a snack.
Bonilla potatoes: perfect
AGRIFOOD DO EUME (Capela, 21, bass; As Pontes; A Coruña)
Association whose objective is to publicize the products of the Eume region, among which are the scabbed (Patty) , the mantecados from As Pontes, the cottage cheese from A Capela or the turnip tops from Monfero , etc. They have several stores in Galicia and an online sales portal.
THE MILLENARY BALCONY (Tomás A. Alonso, 8; Vigo)
On its shelves, artisan food products, not only from Galicia, but from all over Spain. wines and spirits . They also have an online store.
'The coffee liqueur is a Galician invention to exterminate the rest of the peninsula'
THE PEPPERETS (Valentín Viqueira, 28; Vilagarcía de Arousa; Carril)
Its canned clams, razor shells and cockles are famous for the quality of the molluscs they contain. Also the mussels. The round cans are unmistakable. Opening and seeing the bivalves perfectly ordered seems like a thing for elves. Family business that also cans fish (sardines) and cephalopods. It is common for the product to run out before the season starts Next.
THE PROBATIN (Painter Joaquín Vaamonde, 2; A Coruña)
Delicious gourmet space, contemporary in style, with a great selection of products , not only Galician. Charcuterie, cheeses, wines... It has a tasting area.
Never miss one of seafood from the estuary
DRY (S. Pedro de Mezonzo, 3; Santiago de Compostela)
It is one of the food establishments favorites of the people of Santiago . Meats, chorizo, lacón, all Galician cheeses, preserves, jams...
DO QUEIXO HOUSE (Roldan, 1; Betanzos; A Coruña)
Historic shop in the old town of Betanzos specializing in the trade of Galician cheeses and from other sources. It also offers a small selection of gourmet products.
Galician sausage
CUCA MANDUCA (Oliva Galleries, 2; Pontevedra)
Coquettish store of gourmet products that are chosen both for their quality and for their design. Among others, it distributes the Petra Mora products.
TOXO PAO (Plaza de Lugo, 23; A Coruña)
Spectacular store with a large cellar . Tasting and tasting area. Excellent Galician products and from other latitudes.
Good cheese and better wine
TO CART SHOP (Franco, 52; Santiago de Compostela)
On the busiest street in Santiago, this modern and colorful store offers an excellent selection of Galician products: preserves from Ramón Franco, Lua liqueur de café́, the wonderful liqueur from Viña Costeira; Celtic pork sausages; Soal jams; chestnuts in syrup, etc. Also Galician craft beers, such as San Amaro and Peregrina.
_* Published in the Condé Nas Traveler Gastronomic Guide 2015, it is now on sale in digital format at Zinio and Apple. _ You can also download the application for Android and on the App Store completely free of charge and start diving into the Spanish gastro map.
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- The other gastronomy of Galicia
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