Aragonese cuisine

Aragonese cuisine brilliantly showcases the culinary traditions of the Aragon region in Spain. This rich and diverse fare offers a variety of unique and flavorful dishes and ingredients.

One of the most iconic dishes is roast lamb, particularly a special variety known as "ternasco" made from young lambs. Another beloved dish is salted cod, imported from other parts of Spain and used to create delicacies like "Albóndigas de bacalao" (cod meatballs).

The region's cuisine also features standout ingredients. Ham from Teruel is a local gem, as is the olive oil produced from Empeltre and Arbequina olives. Aragonese dishes frequently incorporate sweet onions and distinctive vegetables like borage and cardoon, adding a unique dimension to the meals.

For those with a sweet tooth, Aragon's confections won't disappoint. The region offers an array of delightful treats such as "trenza de Almudévar" (a braided pastry), "tortas de alma" (soul cakes), "guirlache" (a type of nougat), "adoquines" (hard candies), "frutas de Aragón" (candied fruits), and "Españoletas" (a traditional sweet).

And let's not forget about the wine! Aragon is home to some exceptional wines from regions like Cariñena, Somontano (in Huesca), Calatayud, and Campo de Borja. These wines perfectly complement the hearty and flavorful dishes of the region.