Galicia

Galicia is always surprising, since this part of the Northwest of Spain is a sharp contrast to the image tipically held of the spanish landscape abroad. Galicia belongs to the green Europe of the Atlantic coast. Its population, quite scattered, is almost 2.7 million inhabitants with a density close to 100 inhab. per square km, very much higher than the spanish average.

The capital city is Santiago de Compostela, a legendary city. In 1985 it has been declared by the UNESCO a World Heritage Site, in clear recognistion of its universal appeal. The fact that the tomb of the Apostle St. James (Santiago in spanish) was discovered here, is the reason why the city has been and still is the goal of the thousends of pilgrims since the middle ages.

Let´s talk about Culinary Heritage in Galicia. The main allure of its gastronomy is its variety, to such an extent that is difficult to tell which is the most typical dish of the region. If there is one characteristic that links all the dishes, it must be the traditional, loving way of cooking, with slow craft and varied abundance.

The same product can be cooked in many ways and have a different taste and flavour. To speak of fish and sea-food in Galicia may be a commonplace, but it is worth a reference. There is a rich variety of fish: hake, turbot, sea-bass, grouper are prepared in classical styles: grilled, "a la gallega" (galician style) or "caldeirada" (a sort of soup with a mixture of fish), or else sophisticatedly dressed by experts cooks.

With regard to shellfish, we just mention: shrimp, squid, cuttiefish, fine cockle or oyster. Another group of sea-food which make delicious dishes include the large crab, lobster, prawn cocktail, and we don´t forget the famous "pulpo a feira" (octopus cooked sliced, sprinkled with paprika and salt and dressed with olive oil).

You must also know that a good meal in Galicia must be digested with a cheering "queimada" (traditional spirit flavoured with coffee grains and lemon or other fruits and then flamed).