Galicia, the Green North of Spain
Camellias, Woods and Cocido Gallego
May 10, 2009 Inka Piegsa-Quischotte
Although there are many reasons for visiting the northern Spanish province of Galicia, like wide, unspoiled beaches, historical sites, awesome monuments and a friendly and hospitable people, the humid but temperate climate produces lush greenery and beautiful flowers which are a feast for the eye. A feast for the stomach and palate is Galicia's manyfold cuisine which reaches from hearty meat dishes to succulent oysters and seafood. In fact, what's luxury food elsewhere, is often enjoyed on a daily basis in Galicia.
Situated in the north west part of the Spanish peninsula, bordering Portugal, the Atlantic Ocean and the Cantabrian Sea, Galicia has a much milder climate than the sun-scorched south of Andalucia. Frankly, it also rains a lot, but that's the reason why everything is green and plants and forests thrive.
The Camellia, Galicia's Trademark Flower
Galicia's most famous flower is the camellia. The months from March to May are the best to admire and enjoy, because that's when they are in full bloom. Originating from Japan and China, the camellia found its way to Europe by Portuguese, Dutch and English traders.
The delicate plant requires moist soil, no direct sunlight and a mild climate all of which are present in Galicia. The majority of camellia trees are cultivated in the Rios Bajas area and in the province of Pontevedra and the most popular type is the camellia japonica.
Every year, either in Vigo, Pontevedra or Vilagarcia de Arousa, an International Camellia Exposition is held. The dates vary from January to March. The pleasure for the visitor is, that camellias grow wild, in a manner of speaking, everywhere in parks, avenidas and open spaces.
Galicia's many hills and wooded areas abound with pine trees and eucalyptus. Four distinct seasons determine the weather which can change considerably from one part of the province to another. The North is wetter and colder than the South bordering Portugal.
Galicia's National Dish and La Piedra in Vigo
Galicia's cuisine is proverbial and features a huge variety from meat stews to seafood. The all times favorite and national dish however is the Cocido Gallego. That particular stew, very appropriate for cooler weather, is not for the faint-hearted or calorie counters.
Recipes vary, but the main ingredients are:
- salted pork, even head, ears or tail
- chicken
- bacon
- spicy sausage (chorizo)
- cabbage
- potatoes
- garbanzos (chickpeas)
The quantities depend on the number of eaters, but they are always measured generously for each. The ingredients are stewed for several hours, separately, then mixed together and served in the following way:
- first course: broth with some garbanzos
- second course: meat and vegetables drained of the broth
Due to its location on the sea, Galicia is fish-rich. The industry is helped along with heavy subsidizing. Oyster farms abound and it's a special event to visit La Piedra in Vigo. La Piedra forms part of Vigo's vast commercial port and is a pedestrian walk along the marina.
Stall after stall of oyster shuckers are set up and the gourmet selects the amount and type of oyster he wants. The shucker opens them and puts them on a plate. The visitor pays and takes his plate to one of the many small outdoor restaurants where he sits down and orders the drinks to go with the oysters.
Carabinieros, king sized prawns and lobster are another speciality of Galicia to be enjoyed at very reasonable prizes and of the freshest quality in many restaurants.
Lovers of unspoiled nature and good food will find Galicia an ideal destination for a holiday. For further information about Galicia here is a useful link.
Camellia Bush
|
What do you think about this article?
More in Travel
Latest Articles