Aragon - Cuisine

Cuisine

With its lush Pyrenean pastures, lamb, beef, and dairy products are, not surprisingly, predominant in Aragonese cuisine. Also of note is its ham from Teruel; olive oil from Empeltre and Arbequina; longaniza from Graus; rainbow trout and salmon, boar, truffles and wild mushrooms from the upper river valleys of the Jacetania, Gallego, Sobrarbe, and Ribagorza regions; and wines from Cariñena, Somontano, Calatayud, and Campo de Borja; and fruit, especially peaches, from its fertile lower valleys. The region also features a unique local haggis, known as chireta, several interesting seafood dishes, including various crab pastes, which developed from an old superstition that crabs help prevent illness and sweets such as "Adoquines del Pilar" and "Frutas de Aragón". There are also other sweets like "Tortas de alma" from Teruel and "Trenza de Almudevar" or "Castañas de Huesca" from Huesca