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Cantabrian cuisine is the cuisine from Cantabria, an autonomous community in northern Spain. It includes seafood from the Cantabrian Sea, salmon and trout from the upper basins of the rivers, vegetables and dairy products from the valleys, and veal and game from the Cantabrian mountains.
Seafood is widely used, from the entire coast and the Bay of Santander in particular, including clams, mussels, pod razors, cockles, crabs, barnacles, crayfish, snails, lobster, and squid. Fish include sea bass, hake, scorpion fish, anchovy, sardine, and albacore.
The albacore or bonito del norte is used in one of the most typical dishes of the region: marmita or sorropotún. Some of the most renowned Cantabrian dishes are hake in green sauce (merluza en salsa verde), squid with onions (maganos encebollados) and cuttlefish in its ink sauce (cachon en su tinta), and clam casserole. "Rabas" (Squid sticks deep fried) is the most popular snack in the coast, typically companied with a white wine or a vermouth.
Processed anchovies from the town of Santoña are highly appreciated and have a first class reputation worldwide.
Veal is widely consumed, often from the Tudanca cattle. The National Cattle Fair of Torrelavega, the largest cattle fair in Spain, is held in Cantabria. Game is also of high quality: deer, roe deer, and wild boar. Pork is a key element for the cocido montañés , literally 'mountain stew', with beans, cabbage, and other ingredients.
Cantabrian pastries include the traditional sobaos and quesada pasiega . Puff pastry is widely used, with different names in different regions: corbatas in Unquera and San Vicente de la Barquera, polkas in Torrelavega, and sacristanes in Liérganes. Other notables sweets are frisuelo [ es ]s and canónigos, both of Liébana; corazones of Liérganes, the palucos of Cabezón de la Sal; and the tortos and pantortillas of Reinosa. Other desserts not of Cantabrian origin are rice pudding, natillas , leche frita , and fruit jams.
Dairy products include Cantabrian cream cheese; picón Bejes-Tresviso in Tresviso and its neighboring town; smoked cheeses (named for specific places) such as Áliva or Pido; and the Quesucos de Liébana [ es ], made with a mixture of cow and sheep milk.
Orujo is the Cantabrian pomace brandy. Historically, cider and chacoli or txakoli wine were a specialty; [1] [2] after a major and long-term decline, they are recovering.[ citation needed ]
Two Spanish wines (vinos de la tierra) with denominación de origen calificada (protected geographical status) from Cantabria are Costa de Cantabria and Liébana, named after the localities of their production.
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Cantabria is an autonomous community and province in northern Spain with Santander as its capital city. It is called a comunidad histórica, a historic community, in its current Statute of Autonomy. It is bordered on the east by the Basque autonomous community, on the south by Castile and León, on the west by the Principality of Asturias, and on the north by the Cantabrian Sea, which forms part of the Bay of Biscay.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Andalusian cuisine is the regional cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century.
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos, Idiazabal sheep's cheese, txakoli, and Basque cider.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Val de San Vicente is a municipality located in the autonomous community of Cantabria, Spain.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Menorcan cuisine refers to the typical food and drink of Menorca.
