Spanish Gastronomical Regions - Mind Map

Spanish Gastronomical Regions Mind Map
 
 
 
 

Spanish Gastronomical Regions - Mind Map

12 days ago by: Paulina Preciat
 
 
  • Spanish Gastronomical Regions
    • Northern Spain
      • Galicia
        • Fishing
          • Sea
            • Sardines
            • Pulpo a la gallega
          • Rivers
            • Mussels
            • Clams
        • Agriculture
          • Vegetables
          • Legumes
        • Livestock
          • Vieiras a la Gallega
      • Asturias
        • Mountains and Pastures
          • Lamb meat
          • +40 varieties of cheeses
        • Fishing and Livestock
          • Salmon
          • Pork
        • Farms
          • Escanda, important cereal to make bread
          • Faba beans are used to make the typical dish known as fabada asturiana
      • Cantabria
        • Fish kettles
          • Anchovies from Santoña
        • Mountain stew
          • Mountain stew
      • The Basque Country
        • Fish and shellfish
          • Bacalao al pil pil, cod is the most consumed fish
        • Agriculture
          • Gernika peppers
        • Four basque sauces
          • Bacalao a la vizcaína, the vizcaína is one of the 4 main sauces, the other 3 are, green sauce, ink sauce, pil pil
      • La Rioja
        • Grapevine, the most important resource
          • Peras al vino
        • Vegetables gardens, irrigated by rivers
          • Patatas a la riojana
      • Navarra
        • Agriculture
          • Asparagus, tudela tomatoes, artichokes, lodosa peppers
        • Livestock
          • Sheep and pig that are used to make the famous txistorras
        • Hunting
          • Turtledoves and quail
      • Aragon
        • Agriculture
          • Fuentes de Ebro onions
        • Livestock
          • Lamb, Chilindrones (poultry or meat with tomatoes and peppers)
    • The third region is Catalonia and it will be shown in the following mindmap
    • Central Spain
      • Castilla y Leon
        • Legumes
          • White, red, black and pinto beans, Castilian and pedrosillano chickpeas, various lentils
        • Protein
          • The trouts from León and Zamora are reputed to be the best in Spain
          • Meat of lamb, hare, rabbit, partridge, and pork
        • Wine
          • Cigales, Bierzo, Ribera del Duero, Rueda and Toro
      • Castilla - La Mancha
        • Vegetables
          • Almagro eggplants, Pedroñeras garlic, peppers, tomatoes
            • Pisto manchego
        • Desserts
          • Mantecados,Alcázar biscuit, bizcochos borrachos, Mazapán de Toledo
            • Mazapán de Toledo
        • Meats from game and farming
          • Migas de pastor
        • Wine
          • The most famous wines are those of La Mancha and Valdepeñas
      • Madrid
        • Seafood
          • Tapas with either prawn, mussels, anchovies in vinegar and/or tuna
            • Callo a la madrileña
        • Breakfast
          • Coffee with milk and toast with butter or oil, churros and porras
            • Churros
        • Meat
          • Game meat, wild boar, fallow deer, and especially partridge, pheasant and chicken
            • Cocido madrileño
      • Extremadura
        • Cheese
          • "Torta del Casar", madre from sheep's raw milk, is the most desired cheese in Spain.
            • Torta del Casar
        • Meat
          • Iberian pig, pork, lamb, beef, partridges, pigeons, turtledoves, rabbits, hares, wild boars and deer
            • Iberic ham
        • Desserts
          • Rosquillas, alfeñiques, perrunillas, nuégados, bollas, técula-mécula made with honey, eggs, walnuts and spices
            • Bollas
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