Cuisines of the North

La Rioja, Navarre, Asturias, Aragon, and Cantabria

By Real Academia de Gastronomía

Real Academia de Gastronomía

Vineyards in San AsensioReal Academia de Gastronomía

Regional Cuisine of La Rioja

Historically, La Rioja has been known for its high-quality wines, as well as for being a land of good food. Pilgrims on the "Camino de Santiago" (Way of St. James) have testified to this since the early days of the pilgrimage in the 11th century, and modern-day pilgrims, drawn to the region by its wine tourism, agree.

"Menestra de Verduras" ingredientsReal Academia de Gastronomía

The gastronomy of La Rioja has an identity of its own that comes through in the authenticity of its dishes. This region's gastronomic character is based on the extraordinary quality of the raw ingredients found here.

Starters from El Portal EchaurrenReal Academia de Gastronomía

There is also a great culinary tradition in La Rioja that has been driven towards modernity by the talent and enterprising spirit of Riojan chefs who simultaneously preserve the connection to the area's roots and traditional specialties.

Riojan potatoesReal Academia de Gastronomía

La Rioja's gastronomic pantry, stocked with the products of the area's abundant market gardens, offers a complete range of vegetables, including peppers, asparagus, artichokes, and cauliflowers. These form the basis of the community's most unique dishes, such as vegetable stew (the region's classic dish), its famous Riojan potatoes (made with chorizo), "caparrones" (a delicious type of kidney bean), and "pochas," a type of white bean that is served "immature".

Pears in wineReal Academia de Gastronomía

Lamb cutlets with vine shoots, offal—lamb trotters, "patorrillo" (sheep intestine), "lecherillas" (lamb sweetbreads), and "embuchado" (sausage in intestine)—pears in wine, and fruit compotes complete the repertoire of specialties that comprise the "taste of La Rioja," whose roasts, sauces (fried), and spices (chillies and paprika) make it so distinctive.

Harvesting Piquillo PeppersReal Academia de Gastronomía

Regional Cuisine of Navarre

Navarre is an autonomous community with varying landscapes, climates, and terrains. It is bordered to the north by the Pyrenees and extends into the Ebro Valley, which provides a wide variety of gastronomical raw materials.

Canned AspargusReal Academia de Gastronomía

Considered to be one of the greatest vegetable-growing regions in Spain, Navarre supplies the country with vegetables such as tomatoes, peas, cardoon, and chard. But its 3 products "par excellence," all boasting quality seals, are piquillo peppers from Lodosa, artichokes from Tudela, and Navarre asparagus.

Stew with vegetablesReal Academia de Gastronomía

Recipes from the region include plenty of one-pot dishes, including the famous Sangüesa white bean stew; roast suckling pig; stews made with garlic, white wine, and "choricero" red peppers; stuffed piquillo peppers; artichokes with clams; and game dishes. That's before we get to one of Navarres' greatest recipes: fresh seasonal vegetable stew.

Cooking "fabes con Almejas"Real Academia de Gastronomía

Regional Cuisine of Asturias

The Principality of Asturias is a region in the north of Spain located between Galicia and Cantabria. Its location on the edge of the Cantabrian Sea provides a source of excellent fish and other seafood, including monkfish, hake, conger eel, sea urchin, and clams. However, it is the varied mountainous terrain and, in particular, the natural boundary of the Picos de Europa mountain range that has influenced traditional cuisine. The sea, the vegetable fields, and the mountains are all reflected in the region's gastronomy.

The fabada from PrendesOriginal Source: Fotos realizadas para el libro de Montagud Editores: “Casa Gerardo. Cocina Contemporánea Asturiana.”

The 3 pillars of Asturian cuisine are cheese, "sidra" (cider), and "fabada" (bean stew). The latter is the region's best-known stew and is made with white beans, chorizo, blood sausage, and shoulder of pork. Other notable stews are "pote Asturiano" (beans, cabbage, chorizo, pork shoulder, and potatoes) and turnip greens stew.

Cabrales blue cheeseReal Academia de Gastronomía

Asturias has one of the most varied ranges of cheese in Spain, including Cabrales, a blue cheese with an intense, potent flavor that has a Protected Designation of Origin. Other cheeses that have been awarded quality seals include Afuega’l Pitu, Gamonedo, los Beyos, and Casín.

Apples and Tools for Cider ProductionReal Academia de Gastronomía

Cider is the typical drink of Asturias, and has its own traditional, popular rite: an amount is long-poured into a glass (a "culín," or enough to cover the bottom of the glass) and downed in one.

Panorama of Secastilla, a town in SomontanoReal Academia de Gastronomía

Regional Cuisine of Aragon

The autonomous region of Aragon has very a varied and mountainous terrain that shapes the area's produce and cuisine. The waters of the Ebro river feed the region's plentiful supply of fruit and vegetables, but it is also known for its meats, oils, and hams.

Peaches from CalandaReal Academia de Gastronomía

Various Aragonese products have quality certifications, including Ternasco lamb (Protected Geographical Indication), Teruel ham (Protected Designation of Origin), and Bajo Aragón and Sierra del Moncayo olive oils (Designation of Origin). A number of fruits and vegetables are also certified, including the Calanda peach, the Valls "calçot" (a type of green onion), and the Fuentes de Ebro onion.

Chicken "chilindrónReal Academia de Gastronomía

A highlight of Aragonese cuisine is chicken "chilindrón" (stewed with tomato, onion, and red peppers). This dish can also be made with lamb, because of the quality and tenderness of the region's meat. "Firigolla" (roasted and seasoned vegetables), lamb "a la pastora" (marinated and stewed with potatoes), and "recao de Binéfar" (a navy bean, potato, and rice stew) are other popular Aragonese dishes.

Liébana Valley LandscapeReal Academia de Gastronomía

Regional Cuisine of Cantabria

The autonomous region of Cantabria sits between Asturias and the Basque Country, and has a hearty traditional cuisine characteristic of the north.

Galician HakeReal Academia de Gastronomía

Fish and seafood play a particularly important role in the region, which is bathed by the Cantabrian Sea, and fish is the key component in 2 of Cantabria's most typical dishes: "sorropotún" or "marmita" (a bonito fish stew with potatoes) and hake in a salsa verde (made with fish stock and white wine). Both dishes are strongly influenced by Cantabria's Basque neighbors. One of the region's most popular meat dishes is "cocido montañés," a stew made of white beans, collard greens, and "compango" (a blend of chorizo and blood sausage).

"Sobao pasiego" cakeReal Academia de Gastronomía

Cheese is also among Cantabria's most highly prized produce, and it boasts 3 that have a Designation of Origin: Picón Bejes-Trevieso blue cheese, Cantabrian cream cheese, and Quesucos de Liébana. Other local produce certified for their quality are Cantabrian meat and "sobao pasiego" cake, one of the region's most well-known desserts.

Credits: Story

Text: Silvia Artaza in collaboration with Pedro Barrio (President of Academia Riojana de Gastronomia), Ana Laguna (President of Academia Navarra de Gastronomia), Lourdes Plana (Member of Real Academia de Gastronomia)

Image: David de Luis / Restaurante El Portal de Echaurren / Casa Morán / Foods&Wines from Spain/ICEX / Turismo de Cantabria

Acknowledgements: Rafael Ansón, president of the Spanish Royal Academy of Gastronomy; Elena Rodríguez, director of the Spanish Royal Academy of Gastronomy; María García and Caroline Verhille, contributors to the Spanish Royal Academy of Gastronomy.

Spanish Royal Academy of Gastronomy

This exhibition is part of the Spanish Gastronomy project jointly coordinated by Google Arts & Culture and the Spanish Royal Academy of Gastronomy.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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