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The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of ...
Other sweet Aragonese specialities are trenza de Almudevar, tortas de alma, guirlache (a type of nougat), adoquín del Pilar , and Españoletas (a kind of local cookie). [56] The prevalence of peaches in Aragonese cuisine extends to drinks. Sopeta is a traditional beverage emerging from sliced peach, white wine and sugar.
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The Declaration of Mequinenza (Declaració de Mequinensa in Catalan) was a document signed on February 1, 1984, in Mequinenza by the mayors of 17 municipalities of the Aragonese Catalan-speaking area together with José Bada Paniello (Minister of Culture of Government of Aragon at the time). Following the declaration, and complying with one of ...
In La Mancha, migas manchegas is a more elaborate preparation using basically the same ingredients as Aragonese migas. [9] In Granada, Almería and Murcia, in southeastern Spain, migas is similar to North African couscous, using flour and water, but no bread. Preparations commonly feature a variety of ingredients, including fish.
the Navarro-Aragonese language, a Romance language spoken in the Middle Ages in parts of the Ebro basin and Middle Pyrenees; Aragonese cuisine, refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain; the Aragonese grape, also known as Grenache; the Aragones grape, also known as Alicante Bouschet; the music of Aragon
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3]