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Explora los sabores auténticos de Aragon en una experiencia gastronómica inolvidable.
Aragon is an ancient kingdom that stretches from the snow-capped peaks of the Pyrenees to the arid steppes of the south, a land of immense historical heritage and landscapes of breathtaking beauty. Its capital, Zaragoza, is a vibrant city on the banks of the Ebro, guarded by the imposing Basilica del Pilar. The north is a paradise for mountain lovers, with the Ordesa and Monte Perdido National Park as its crown jewel. But Aragon is, above all, the cradle of Mudejar art, a unique style that fuses Christian and Islamic elements and which has been declared a World Heritage Site. It is also a land of legendary castles like Loarre, of towns that seem suspended in time like Albarracín, and of strong and tasty gastronomy, where Ternasco is king. Visiting Aragon is taking a journey through the history of Spain, discovering everything from the purest Romanesque to the genius of Goya.
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Aragonese gastronomy is strong, tasty and based on the excellence of its products from the Ebro garden, the meat from its mountains and the influence of shepherds' cuisine. Roasts, vegetables and fruits are the pillars of his kitchen.
The most emblematic dish of Aragon (with I.G.P.). Young lamb fed with breast milk and cereals. It is mainly enjoyed roasted in the oven with potatoes, but also in a stew or grilled.
A traditional and tasty stew. Chicken pieces cooked in a sauce based on pepper, onion and tomato, which gives it a characteristic color and flavor.
Aragon is a land of excellent vegetables. Borage, often cooked with potatoes and dressed with olive oil, is a delicacy. Thistle is also highly appreciated, especially at Christmas.
A humble dish of pastoral origin. Stale bread crumbled and slowly sautéed in the pan with garlic, lamb suet, chorizo and often served with grapes.
The first ham in Spain with a Designation of Origin. A high quality white pork ham, cured in the cold, dry air of the mountains of Teruel.
Known as the 'black diamond' of the kitchen. The province of Teruel is one of the largest producers in the world. It flavors oils, is laminated on fried eggs or is used in haute cuisine.
Aragon has four designations of origin. Somontano is famous for its modern wineries and quality wines. Campo de Borja is known as 'The Garnacha Empire'.
Zaragoza, in particular, has a great vermouth culture, with many local wineries producing high-quality vermouths. It is a key social drink in the weekend aperitif.
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Ver guía completaThe most emblematic dish of Aragon (with I.G.P.). Young lamb fed with breast milk and cereals. It is mainly enjoyed roasted in the oven with potatoes, but also in a stew or grilled.
A traditional and tasty stew. Chicken pieces cooked in a sauce based on pepper, onion and tomato, which gives it a characteristic color and flavor.
Aragon is a land of excellent vegetables. Borage, often cooked with potatoes and dressed with olive oil, is a delicacy. Thistle is also highly appreciated, especially at Christmas.
Aragon has four designations of origin. Somontano is famous for its modern wineries and quality wines. Campo de Borja is known as 'The Garnacha Empire'.
The most representative sweet. Pieces of candied fruit (apple, pear, cherry, orange...) dipped in a dark chocolate coating. They are sold in characteristic boxes.
Aragon has an extreme climate: very cold winters (especially in Teruel and the Pyrenees) and very hot summers (especially in Zaragoza and Monegros). The 'Cierzo' is a cold and strong wind very characteristic of Zaragoza. To explore the region in depth, especially its natural landscapes and towns, it is highly recommended to have a car.
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