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Sweet Aragonese specialities are the trenza de Almudevar, the tortas de alma, guirlache (a type of nougat), adoquines, frutas de Aragón (a confit of fruit covered in chocolate) and Españoletas (a kind of local cookie).
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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.
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 ...
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The Kingdom of Aragon (Aragonese: Reino d'Aragón; Catalan: Regne d'Aragó; Latin: Regnum Aragoniae; Spanish: Reino de Aragón) was a medieval and early modern kingdom on the Iberian Peninsula, corresponding to the modern-day autonomous community of Aragon, in Spain.
One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the ...
Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.