Galicia Tourist Guide 2018

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Renowned for its cheeses , Galicia offers varieties such as Queixo Tetilla, Arzúa-Ulloa, Cebreiro and San Simón da Costa. We recommend that you try them all because it would be very hard to pick just one. In keeping with the theme of tastings, Galician wines boast five designations of origin: Rías Baixas, O Ribeiro, Ribeira Sacra, Val- deorras and Monterrei, which all come in red and white varieties. materials available means that the best chefs often seek them out, and Galician fish, seafood and beef (2 and 3) are all coveted items on the menu at Spain's premier restaurants. The taste and colour of local mussels, as well as of The excellent raw

Norway lobsters and scallops , can- not be beat; the latter are the num- ber one choice among international restaurateurs. The same is true of our exquisite hake , which is brought in on boats that depart from the O Ce- leiro port, and the goose barnacles extracted from the dangerous rocks of O Roncudo. Homage is paid to Galicia's rich gastronomy through mass festi- vals throughout the region, and we highly recommend that you take part in at least one of them. There, you will have the chance to sam- ple products at reasonable prices while listening to musical accompa- niment.

GASTRONOMY Empanadas (1), turnip tops, cheeses (5), fish, beef, octopus (4), broths, lampreys and bread (6), all washed down with the finest wines, are just some of the products that can be sam- pled in any Galician city or village. Therearemany localdelicacies known for their quality, with certifications guaranteeing their origin. These prod- ucts include GalicianVeal , which is fa- mous for its juiciness and tenderness, and Padrón peppers (D.O.P. Pementos deHerbón)(7),whichareknownbythe common Galician saying, “uns pican e outros non” [some are spicy andothers are not].

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