Galician cuisine refers to the typical dishes and ingredients found in thecuisine of theautonomous community ofGalicia,Spain. These includeshellfish,empanadas,polbo á feira (a dish made ofoctopus),cheesequeixo de tetilla,ribeiro andalbariño wines, andorujo liquor. Similarly toAsturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews.[1]
Thepotato is a staple food in the region, first arriving in Spain from theAmericas in the 16th century, and then grown first and foremost on the coasts of theRía de Noia. In Galician cuisine, neither the cook nor the recipe really matters;[citation needed] what is being served is the central part of the cuisine.
In Galicia, a wide variety of sea produce can be found in traditional dishes, due to the province's long shoreline andtraditional fishing economy. Agriculture products such as potatoes,maize, andwheat are also staples in the Galician diet, along with dairy and meat products fromcattle,sheep, andpigs; Galicia's grasses are green year-round and are excellent forgrazing.
Due to the history of a weak economy, little industry, and overall a less-than-prominent position in Spanish politics and culture, the development of a Galicianhaute cuisine has been slowed until recently, with chefs such as Toñi Vicente gaining national attention only since the 1980s.[citation needed]
Galician bread (pan galego) is appreciated in the autonomous community and throughout Spain for its unique quality. It is a high-hydration bread whose flour is a mixture of indigenous and foreign wheats.[2] In 2019 Galician bread was protected with theProtected Geographical Indication (PGI) certificate of the European Union.
| Soups and stews |
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|---|---|---|
| Empanadas |
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| Egg dishes | ||
| Bean dishes |
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| Pork dishes |
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| Beef dishes |
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| Seafood dishes |
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| Other protein dishes |
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| Breads | ||
| Desserts and sweets |
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| Jamón |
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| Embutidos | ||
| Tapas |
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| Cheeses |
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| Beverages |
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