|This article does not cite any references or sources. (December 2009)|
Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, empanadas, polbo á feira (a dish made of octopus), the cheese queixo de tetilla, the ribeiro and albariño wines and orujo liquor.
The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia. In Galician cuisine, neither the cook or the recipe really matters; what is being served is the central part of the cuisine.
In Galicia, a wide variety of sea produce can be found in traditional dishes, due to the province's long shoreline and traditional fishing economy. Agriculture products such as potatoes, maize and wheat are also a staple in the Galician diet, along with dairy and meat products from animals such as cows, sheep and pigs; Galicia's grasses and shrubs are green year-round and are excellent for grazing.
Due to the history of a weak economy, little industry and overall a less than prominent position in Spanish politics and culture, the development of a Galician "haute cuisine" has been slowed until recently, with chefs such as Toñi Vicente gaining national attention only since the 80's.
- Pulpo á feira
- Caldo gallego
- Lacón con grelos
- Carne ao caldeiro
- Botelo or butelo
- Tarta de Santiago
|Wikimedia Commons has media related to Cuisine of Galicia (Spain).|
|This Spanish cuisine–related article is a stub. You can help Wikipedia by expanding it.|