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Aragonese Cuisine
The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ''ternasco''. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the ''Albóndigas de bacalao''. Some of the most well-known main ingredients include ham (jamón) from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon. Sweet Aragonese specialities are the '' trenza de Almudevar'', the '' tortas de alma'', ''guirlache'' (a type of nougat), ''adoquines'', ''frutas de Aragón'' (a confit of fruit covered in chocolate) and ''Españoletas'' (a kind of local cookie). Breads * Pan de cinta * Pan de pintera, pintadera or estrella * Pan de cañada (bread with olive oil) * Pan de Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nougat
Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ''nougat'' comes from Occitan (), seemingly from Latin 'nut bread' (the late colloquial Latin adjective means 'nutted' or 'nutty'). Two basic kinds of nougat exist. The first, and most common, is white nougat or Persian nougat ( in Iran; in Spain), made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante, Spain there are several published recipes in the 16th century, for instance ”La Generosa Paliza” by Lope de Rueda and other novels written by Cervantes and in Montélimar, France, in the 18th century (Nougat of Montélimar). The second is brown nougat ( in French, literally 'black n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aragonese Culture
Aragonese or Aragones may refer to: * Something related to Aragon, an autonomous community and former kingdom in Spain * the Aragonese people, those originating from or living in the historical region of Aragon, in north-eastern Spain * the Aragonese language, a Romance language currently spoken in the northernmost area of Aragon ** the Navarro-Aragonese language, a Romance language spoken in the Middle Ages in parts of the Ebro basin and Middle Pyrenees * Aragonese cuisine, refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain * the Aragonese grape, also known as Grenache * the Aragones grape, also known as Alicante Bouschet * the music of Aragon * the medieval Kingdom of Aragon ** the medieval Crown of Aragon, which included the Kingdom of Aragon as a constituent part ** the list of Aragonese monarchs from the medieval Kingdom of Aragon * Aragonese Castle on the Italian island of Ischia, also known as ''Castello Aragonese'' * the Aragonese Crusade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aragonese Cuisine
The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ''ternasco''. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the ''Albóndigas de bacalao''. Some of the most well-known main ingredients include ham (jamón) from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon. Sweet Aragonese specialities are the '' trenza de Almudevar'', the '' tortas de alma'', ''guirlache'' (a type of nougat), ''adoquines'', ''frutas de Aragón'' (a confit of fruit covered in chocolate) and ''Españoletas'' (a kind of local cookie). Breads * Pan de cinta * Pan de pintera, pintadera or estrella * Pan de cañada (bread with olive oil) * Pan de Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campo De Borja (DO)
Campo de Borja is a Spanish Denominación de Origen Protegida (DOP) for wines located in the Campo de Borja comarca, northwest of the province of Zaragoza (Aragon, Spain). It is a transition zone between the plains of the River Ebro and the mountains of the Sistema Ibérico. The DOP comprises 16 municipalities. These are Ainzón, Agón, Albeta, Ambel, Bisimbre, Borja, Bulbuente, Bureta, Fréscano, Fuendejalón, Magallón, Maleján, Mallén, Pozuelo de Aragón, Tabuenca and Vera de Moncayo. The Moncayo mountain is the dominant feature of the DOP and creates a microclimate which gives the wines a special character. History It is assumed that the ancient Romans introduced and developed grape-growing in this region, but the first written reference is a document in the archives of the Cistercian Monastery of Veruela which refers to donations of vineyards in the year 1203. During the centuries of Arab domination of the Iberian Peninsula, grape and wine production decreased and only ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calatayud (DO)
Calatayud is a Spanish Denominación de Origen Protegida (DOP) for wines located in the southwestern corner of the province of Zaragoza (Aragón, Spain) about 90 km from Zaragoza and covers over 5,600 ha, extending over 46 different municipalities, including Calatayud itself. It borders with the Cariñena (DO) in the east and with the province of Soria in the west. It is in the Ebro River valley and is crisscrossed by many of the Ebro's tributaries including the Jalón, Jiloca, Manubles, Mesa (river), Piedra and Ribota. The vineyards are found on the south facing slopes of the Sierra de la Virgen range at heights of between 550 m and 800 m above sea level. Climate The climate is continental (hot dry summers and cold winters), the mean annual temperature does not exceed 13 °C, and there is a good probability of frost during six months of the year. The mean annual rainfall is between 300 mm and 500 mm per annum. Soils Most of the vines are planted in soil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Somontano
Somontano is a Spanish Denominación de Origen Protegida (DOP) for wines, created in 1984, and located in the county of the same name, in the province of Huesca, (Aragon, Spain). It borders the regions of Sobrarbe and Ribagorza in the North, Hoya de Huesca in the West, the Monegros in the South, and the region of Litera in the East. Wine production is centred on the town of Barbastro. The name ''Somontano'', as its Latin roots suggest, means “''beneath the mountain''” – this perfectly defines this geographic area which spreads out from the foothills of the Pyrenees down to the Ebro valley. The DOP includes 43 municipalities, most of them in the Somontano area, and a few bordering on Ribagorza and the Monegros. There are over 4000 hectares of vines and about 500 individual grape-growers. Geography The DOP has three different sub-zones: the Mountains, the Somontano foothills proper, and the Plains. The Alcanadre river divides the Somontano area into two: Somontano de Hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cariñena (DO)
Cariñena is a Spanish Denominación de Origen Protegida (DOP) for wines located in Cariñena in the province of Zaragoza (Aragón, Spain). It is among the oldest protected growing areas in Europe, the DO having been created in 1932 alongside other Spanish wine regions. Cariñena vineyards are located near the centre of Aragón, about 50 km southwest of Zaragoza, on the Campo de Cariñena plateau. The lower vineyards lie at an altitude of 400 m, rising to 800 m as they approach the Sierra de la Virgen mountains. To the west they border on the Calatayud (DO). The 1990s was a period of rapid development due partly to the numerous mergers of small wineries and cooperatives, and to the adaptation of the wines produced to a more modern palate. The traditional robust, high alcohol content wines are still produced for local consumption, but now fruitier, lighter and well balanced wines are also produced in response to the tastes and preferences of the average export consumer. Ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regañao
Regañao () is a topped flatbread –similar to a ''pizza''– typical of the Teruel area, in Spain. It has an elongated and rounded shape, and it is covered with salted sardines (sometimes herring) or slices of Teruel ham, all accompanied by strips of red bell pepper that are usually embed in the dough. Regañaos are typical of the Aragonese cuisine, and are often accompanied with wine. Origin Similar breads are prepared in other areas of the Celtiberian Mountain Range, such as the ''bollo'' of Requena, province of Valencia, or the ham and bacon ''tortas'' from Almodóvar del Pinar, province of Cuenca. It should not be confused with the Andalusian '' regañá'', a very thin and crisp bread. A bakery in Teruel assures that the ''regañao'' arose in its oven at the beginning of the 20th century, when the neighbors asked the baker to make this flatbread for them so insistently, that he thought he was being scolded (''regaña'o'' in Spanish means 'scolded'). Culture In the cit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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