Difference between revisions of "Trujillo (Spain)"
Revision as of 12:28, 26 February 2009
The cuisine of Extremadura is heavy and austere, and its main ingredient is the pork. Prestigious gastronomes make sure that the most important products of this region are garlic, laurel and pork, and they state that it is a “gastronomy of smells, intense and solid”; for the country people, for before or after a hard working day, from sunrise to sunset.
We may say that the most traditional cuisine of Extremadura is recognized for being a simple gastronomy, direct from the land, free of artificial, superfluous additions, whose food especially represented by pork, lamb, kid, turkey, country hen, chicken, rabbit and hare as basic products, harmonized, and seasoned with the good use of garlic, onion, parsley, laurel, rosemary, tomato and olive oil. Among the typical dishes we may find: Sheep cheese. “Migas Extremeñas”. Truffles. Fried kid. Moraga and veal sweetbread. “Sopa de Obispo” with chicken. Monastic and handmade pastries: “ piñonates”, “muégado”, “cañas”.