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[[Cantabria]], thanks to its geographical location in the central area of the [[Cantabrian Mountains]], occupies an area influenced by an outstanding natural environment, in where sites and ecosystems alternate to host the finest list of [[gastronomy]] '''raw materials''': the Cantabrian Sea with its fine fishes and delicate seafood, the swift and mighty rivers in their upper basins sheltering the king of freshwater fishing, the salmon, and the delicious plywood trout, the orchard, discreet in size but big on vegetables; the land, with its evergreen velvety meadows and hardy pastures, feed to a beef cattle of high shank and exquisite taste, winding valleys with soft and warm microclimates that provide unique fruits. |
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{{Unreferenced stub|auto=yes|date=December 2009}} |
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'''Cantabrian cuisine''' refers to the typical dishes and ingredients in the cuisine of the [[Cantabria (community in Spain)|Cantabria]] region of [[Spain]]. These include [[cocido montañés]], [[marmita]], [[anchovy|anchovies]] from [[Santoña]], [[Sobao|sobaos pasiegos]], [[mistela]] and [[orujo]] from [[Liébana]]. |
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In short, a wide range of food options that will make the Cantabrian Cuisine an inseparable companion in his travels to every sides of the regional geography. |
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==Seafood== |
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Seafood is the main character in the regional kitchen. Of great variety and quality, thanks to the cold and clear waters from which it comes. While it can be achieved along the entire coast is in the [[Bay of Santander]], where it found the best specimens. Good examples are [[clam]]s, [[mussel]]s, [[murga]]s, [[cockle]]s, [[crab]]s, [[barnacle]]s, [[crayfish]], [[snail]]s and [[lobster]]s. |
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[[Squid]]s that in the shores of the Cantabrian Sea reach a level of extraordinary aromas and flavors. Sea bass, hakes, scorpion fish, anchovies .. The bonito which leads to one of the most typical dishes of the region: sorropotún or [[marmita]], sister of the basque [[marmitako]], but with his personality. Sardines are a very typical dish of fishing ports, roasted. |
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Some of the most renowned cantabrian dishes are the [[merluza en salsa verde]], the [[calamares encebollados en su tinta]], or the [[almejas a la cazuela]]. |
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==Meat== |
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The [[veal]] is the cantabrian meat for excellence, where highlights the [[Tudanca (cow)|Tudanca cow]]. It should be noted that the largest cattle fair in Spain is held in this region: the [[National Cattle Fair of Torrelavega]]. |
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The hunting also offers high quality meat: [[deer]], [[roe deer]] and [[wild boar]]. The [[pig]] is a key element for the [[cocido montañés]], which was also added [[bean]]s, [[cabbage]] and rice pudding. |
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==Pastry== |
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{{See Also|Pastry in Spain}} |
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About pastry, highlighting its traditionals [[sobao]]s y [[Quesada pasiega|quesadas pasiegas]]. Typical product is also the [[Puff pastry]], which depending the area that talking about it adopting different names: [[Corbata (pastry)|Corbata]]s in [[Unquera]] and [[San Vicente de la Barquera]], [[Polka (pastry)|Polkas]] in [[Torrelavega]], or Sacristanes in [[Liérganes]]. |
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Other notables candies are the [[frisuelo]]s and the canónigo, both of [[Liebana]], the corazones in Liérganes and [[La Cavada]], the palucos of [[Cabezón de la Sal]], and the [[torto (pastry)|tortos]] and [[pantortilla]]s of [[Reinosa]]. |
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Other desserts that are not genuinely cantabrians, but enjoy a long tradition in the region are the [[rice pudding]], the [[natillas]] and [[leche frita]], whose home tastingis a great menu closing. Also worth highlighting the fruit marmalades. |
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It is undisputed the high quality of the cantabrian milk therefore not surprising that the derivatives of the same proliferate throughout the region. [[Cantabrian cream cheese]], which can be found throughout the region, [[Picón Bejes-Tresviso]] in [[Tresviso]] and [[Bejes]], [[smoked cheese]]s such as [[Áliva]] or [[Pido]], or the [[Quesucos de Liébana]], made with a mixture of cow and sheep milk. |
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==Drink== |
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The drink most characteristic of this region is the [[orujo]], hand-crafted and [[distilled]] drop by drop. Say the expressions that the orujo is an excellent drink to ease past digestions. |
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Historically there was a great production of [[cider]] and [[txakoli]] <ref>Fernando Barreda (1947). The txakoli Santander in the 13th to 19th centuries (1st, 1st reprint 2001 edition). Maxtor Editorial Library. ISBN 84-95636-84-0.</ref><ref>"In fact, txakoli until the late 19th century a widespread product in the Cantabrian, and half a century and the production of the province of Santander-today, autonomous community of Cantabria, quite widely exceeded that of the Basque provinces, according to data collected Huetz Professor of Bordeaux Alain Lemps in his landmark study 'Vignobles et vins du Nord-Ouest de l'Espagne'. [http://elmundovino.elmundo.es/elmundovino/noticia.html?vi_seccion=12&vs_fecha=200504&vs_noticia=1113497601 ""The txakoli of Burgos Valle de Mena wants OJ"(2005). Retrieved on 19/01/2008.]</ref> that after of a major decline is recovering in recent years. |
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Cantabria has also two certifications of origin in [[Spanish wine|wines]]: [[Costa de Cantabria|Vino de la Tierra Costa de Cantabria]] and [[Liébana (Vino de la Tierra)|Vino de la Tierra de Liébana]]. |
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==References== |
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{{reflist}} |
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{{DEFAULTSORT:Cantabrian Cuisine}} |
{{DEFAULTSORT:Cantabrian Cuisine}} |
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Revision as of 17:00, 3 December 2010
Cantabria, thanks to its geographical location in the central area of the Cantabrian Mountains, occupies an area influenced by an outstanding natural environment, in where sites and ecosystems alternate to host the finest list of gastronomy raw materials: the Cantabrian Sea with its fine fishes and delicate seafood, the swift and mighty rivers in their upper basins sheltering the king of freshwater fishing, the salmon, and the delicious plywood trout, the orchard, discreet in size but big on vegetables; the land, with its evergreen velvety meadows and hardy pastures, feed to a beef cattle of high shank and exquisite taste, winding valleys with soft and warm microclimates that provide unique fruits.
In short, a wide range of food options that will make the Cantabrian Cuisine an inseparable companion in his travels to every sides of the regional geography.
Seafood
Seafood is the main character in the regional kitchen. Of great variety and quality, thanks to the cold and clear waters from which it comes. While it can be achieved along the entire coast is in the Bay of Santander, where it found the best specimens. Good examples are clams, mussels, murgas, cockles, crabs, barnacles, crayfish, snails and lobsters.
Squids that in the shores of the Cantabrian Sea reach a level of extraordinary aromas and flavors. Sea bass, hakes, scorpion fish, anchovies .. The bonito which leads to one of the most typical dishes of the region: sorropotún or marmita, sister of the basque marmitako, but with his personality. Sardines are a very typical dish of fishing ports, roasted.
Some of the most renowned cantabrian dishes are the merluza en salsa verde, the calamares encebollados en su tinta, or the almejas a la cazuela.
Meat
The veal is the cantabrian meat for excellence, where highlights the Tudanca cow. It should be noted that the largest cattle fair in Spain is held in this region: the National Cattle Fair of Torrelavega.
The hunting also offers high quality meat: deer, roe deer and wild boar. The pig is a key element for the cocido montañés, which was also added beans, cabbage and rice pudding.
Pastry
About pastry, highlighting its traditionals sobaos y quesadas pasiegas. Typical product is also the Puff pastry, which depending the area that talking about it adopting different names: Corbatas in Unquera and San Vicente de la Barquera, Polkas in Torrelavega, or Sacristanes in Liérganes.
Other notables candies are the frisuelos and the canónigo, both of Liebana, the corazones in Liérganes and La Cavada, the palucos of Cabezón de la Sal, and the tortos and pantortillas of Reinosa.
Other desserts that are not genuinely cantabrians, but enjoy a long tradition in the region are the rice pudding, the natillas and leche frita, whose home tastingis a great menu closing. Also worth highlighting the fruit marmalades.
It is undisputed the high quality of the cantabrian milk therefore not surprising that the derivatives of the same proliferate throughout the region. Cantabrian cream cheese, which can be found throughout the region, Picón Bejes-Tresviso in Tresviso and Bejes, smoked cheeses such as Áliva or Pido, or the Quesucos de Liébana, made with a mixture of cow and sheep milk.
Drink
The drink most characteristic of this region is the orujo, hand-crafted and distilled drop by drop. Say the expressions that the orujo is an excellent drink to ease past digestions.
Historically there was a great production of cider and txakoli [1][2] that after of a major decline is recovering in recent years.
Cantabria has also two certifications of origin in wines: Vino de la Tierra Costa de Cantabria and Vino de la Tierra de Liébana.
References
- ^ Fernando Barreda (1947). The txakoli Santander in the 13th to 19th centuries (1st, 1st reprint 2001 edition). Maxtor Editorial Library. ISBN 84-95636-84-0.
- ^ "In fact, txakoli until the late 19th century a widespread product in the Cantabrian, and half a century and the production of the province of Santander-today, autonomous community of Cantabria, quite widely exceeded that of the Basque provinces, according to data collected Huetz Professor of Bordeaux Alain Lemps in his landmark study 'Vignobles et vins du Nord-Ouest de l'Espagne'. ""The txakoli of Burgos Valle de Mena wants OJ"(2005). Retrieved on 19/01/2008.
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