DAY 4: Delicious food

TYPICAL FOOD

Characterised by its collection of contrasting landscapes and mixture of cultures, the province of Zaragoza has been afforded a gastronomy that is full of a wide range of fresh and interesting products. Soups, hearty stews, casseroles, roasted or barbecued meats, legumes and fresh vegetabales form a large part of the diet here. 

Local specialities

• Ternasco: succulent milk-fed baby lamb, usually roasted, or barbecued.
  
• Chilindron: chicken roasted in a tomato, pepper and onion sauce.
  
• Escabeche de pollo (chicken), conejo ( rabbit) or perdiz (partridge): meat, or sometimes fish cooked in oil and vinegar, with various spices and vegetables.
  
• Roasted suckling pig
  
• Migas: lightly pan-fried bread crumbs with onion, garlic and chorizo, served with grapes.
  
• Ajoarriero: cod with eggs, garlic and potato.
  
• Cured meats:  lonaganiza (pork sausage), chorizo (spicy cured sausage),morcillas (blood sausage), Jammon de Teruel (cured ham)
  
• Game: boar and deer. 
  
• Fish: Rainbow Trout and Salmon, cod, fresh water eel, unger eel, clams, snails

Sweets

• Frutas de Aragon: turkish delight style, glacé fruits, covered in chocolate
  
• Crespinños/Crespillos- borrage dipped in batter and fried
• Guirlaclies: nougat made with almonds, honey and sugar.
  
• Melocoton/ Peras con vino: peaches or pears in wine.

Wines

• Cariñena
• Campo de Borja
• Somantano
• Calatayud