La gastronomy de Navarre it is full of nuances. It has been influenced for centuries by the kitchens Basque, Riojan, Aragonese and French; and he has managed to make a personality of his own.
Among the ingredients is the pork that participates in sausages such as chorizo from Pamplona, Navarra style chops, lean a la navarra and the Pamplona. One of the most typical sausages of Navarra is the chistorra. Lamb meat is used in dishes such as Navarrese cochifrito and chilindrones (influence of Aragonese cuisine): with lamb, beef or pork.
Hunting of birds is very popular and the Echalar pigeons and chocolate partridges. However, the rabbit or the hare is just as common (Hare Cake). The “stew”, Elemental and tasty stew, based on potatoes, tomato and lamb or rabbit, as well as some vegetables. Fish dishes have an echo in the cuisine of the peninsula such as the Trout to navarre. Among the sea fish is famous the Bacalao Al Ajoarriero.
Among the many vegetables and greens is the Asparagus of navarre, the buds of Tudela, Lodosa piquillo pepper and artichoke from Tudela. Among the legumes beans in dishes such as beans navarra and preparations like the cooked tudelano. The beans (Half-dried beans in their pods that are shelled shortly before seasoning).
Desserts feature the curd, seasoned with walnuts and sweetened with honey; the canutillos de Sumbilla, txantxigorri cakes and the “scab” of Aoiz. All this can be preceded by some recommended miracle cherries or peaches from Tudela.
Dairy products include cheese of the Navarrese Pyrenees, one of the best known being the Idiazabal cheese (made with raw milk from latxa and carranzana sheep). He Roncal cheese (one of the first Spanish cheeses to obtain the designation of origin), cheese made in the municipalities of the Mancomunidad del Roncal Valley.
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