News of NorthWestIberiaWineTours
Pementos de Padrón, uns pican, outros non… This Galician refrain translates roughly as ‘Peppers from Padrón, some are hot, while others are not’, thus initiating the unwary diner in a time-honoured Galician food experience – a sort of hot pepper roulette. The farmers that grow them have yet to come up with a convincing theory…
General Secretary and Vice-President of Spanish wine appellation D.O. Rías Baixas, Ramón Huidobro, in an interview for the Spanish news agency EFE, has highlighted the internationalization process of these certified Galician wines, given the fact that in the last seven years exports have risen from 8% to 22% and their wines are present in around…
Ingredients Parrochitas or Baby Sardines Flour Green beans Lechuga de Mar Porto Muiños (Sea Lettuce) Cured Spanish ham Garlic Potatoes Pimentón (Spanish paprika) Extra Virgin Olive Oil Mayonnaise Fresh orange juice Method Soak the sea lettuce to remove the salt, changing the water several times and cut into fine julienne strips. Dust the parrochitas or…
Tarta de Santiago, Galicia’s most famed dessert, was not long ago declared, in gastronomic terms, a protected species. The designation itself, known as an IGP which stands for Indicativo Geográfico Protegido, is basically a tool which affords this most Compostelan of desserts a means of protecting its image and reputation in the modern world. The…
UBI EDO, UBI EDO, repeated Ángeles, the guide assigned to me by the Oviedo Tourist Board. I repeated the words back to her, parrot fashion. It all began here in 761 she proudly declared. Fair enough, I thought; it must be the ancient rendering of the name Oviedo, a fairly close approximation of the modern…