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Gastronomy is a pleasure
normally linked to festivity or leisure. One needs plenty of time and tranquillity
to really enjoy Navarrese cuisine, whose key characteristic is the use
of products of the highest quality – greens and pulses from the Navarrese
truck farms, beef, lamb and pork, sausage and cured meats, duck products,
game and fish dishes, a great variety of mushrooms and other fungi, Cantabrian
fish, cheeses (Roncal and Aezcoa-Valcarlos), curds, and lastly local oils
and excellent red wines. Among the pride of Navarrese dishes are asparagus,
sauteed artichokes, Piquillo peppers on their own or stuffed with meat
or fish, macedoine of vegetables, pochas (broad beans not entirely dried),
trout a la Navarra, ajoarriero (a dish made with garlic and peppers), beef
chops from El Baztan, roast sucking pig from Estella, roast lamb, lamb
al chilindron (cooked with tomato and peppers), lamb chops, etc.
In addition to the renovated
traditional cuisine based on seasonal products, Navarrese restaurants offer
creative dishes and home-made desserts which raise the average quality
to a very high standard. |
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