Galicia sea and land in one !!!!!

Galicia is a land of great seafaring traditions and millenarian links with the land, agriculture and pastoralism; elements that translate among other things into an extraordinary cultural and gastronomic heritage.

Discover with us some of the most famous and appreciated culinary specialties of the region.

Pimientos del padron

One of the advantages of Galician gastronomy is the abundance of excellent raw materials, which means that many dishes do not need extraordinarily elaborate preparation.

One of the best known and exported local products is the "pimiento del padron", a small green pepper with a singular characteristic: on the same plant spicy specimens coexist with other sweets, indistinguishable from one another.

This peculiarity seems to give rise to a custom that is worth noting: if you are sharing a dish of pimiento del padron to a table, the diner who "pecks" the spicy is required to pay the bill. Personally I have never happened in a situation like that (although I really appreciate this specialty), so I can not comment on the actual consequences of having chosen the wrong pepper, in any case, consider yourself warned!

Returning to the plate, the preparation is very simple: the peppers are fried or roasted, sprinkled with coarse salt and served. An excellent side dish for meat but above all an appetizing tapa.

autor @dorotea

The sea is naturally one of the most important resources of the Galician economy, and the seafaring vocation of the inhabitants of these lands is naturally also reflected in gastronomy.

In the region you prepare an infinite number of dishes based on fish and seafood. The species used are many, and some manage to attract the attention of visitors, as well as for the taste and exceptional quality, even to be little known.

This is the case of percepbe, a species of crustacean that is widespread throughout northern Spain and an integral part of Galician cuisine. It is prepared by blanching a couple of minutes in water, salt and a few bay leaves. It can also be fried or grilled and is an excellent appetizer to be served with white wine albariño (typical grape of the region).

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