The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of

Aragon Aragon ( , ; Spanish and an, Aragón ; ca, Aragó ) is an autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. In northeastern Spain, the Aragonese autonomous community comprises three provinces (from north to sou ...

, a community in Spain.

Dishes and ingredients

One of the most characteristic dishes of the traditional gastronomy of Aragon is roast

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

(prepared especially with ewes), known as ''ternasco''. Salted

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

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 ''Jamón'' (, pl. ''jamones'') is a kind of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas. Most ''jamón'' is commonly called ''jamón serrano ...

) from

Teruel Teruel () is a city in Aragon, located in eastern Spain, and is also the capital of Teruel Province. It has a population of 35,675 in 2014 making it the least populated provincial capital in the country. It is noted for its harsh climate, with ...

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

from Empeltre and Arbequina olives, sweet varieties of

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

, and unusual vegetables such as

borage Borage ( or ; ''Borago officinalis''), also known as starflower, is an annual herb in the flowering plant family Boraginaceae. It is native to the Mediterranean region, and has naturalized in many other locales. It grows satisfactorily in gard ...

and

cardoon The cardoon, ''Cynara cardunculus'' (), also called the artichoke thistle, is a thistle in the family Asteraceae. It is a naturally occurring species that also has many cultivated forms, including the globe artichoke. It is native to the wester ...

. Sweet Aragonese specialities are the '' trenza de Almudevar'', the '' tortas de alma'', ''guirlache'' (a type of

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. ...

), ''adoquines'', ''frutas de Aragón'' (a

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 ...

of fruit covered in chocolate) and ''Españoletas'' (a kind of local cookie).Cocina Aragonesa , El fogón ilustrado
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Breads

* Pan de cinta * Pan de pintera, pintadera or estrella * Pan de cañada (bread with olive oil) * Pan de San Jorge (Saint George bread) *

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 str ...

(pizza-like bread) * Trenza (braided sweetbread) * Culeca * Torta de cañamones * Chusco * Pan dormido

Wines

The best-known

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 m ...

s of Aragon are those from Cariñena,

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, ...

(Huesca),

Calatayud Calatayud (; 2014 pop. 20,658) is a Municipalities of Spain, municipality in the Province of Zaragoza, within Aragón, Spain, lying on the river Jalón (river), Jalón, in the midst of the Sistema Ibérico mountain range. It is the second-larges ...

and Campo de Borja.

References

External links

*
Take a taste of Aragon
{{Authority control Aragonese culture Spanish cuisine Spanish cuisine by autonomous community