page_title: Spanish cuisine
section_title: Navarra
hierarchical_section_title: Spanish cuisine / Spanish regional variation / Navarra
caption_attribution_description: English: Restaurante RiFF, Valencia.
context_page_description: Spanish cuisine is heavily influenced by historical processes that shaped local culture and society in some of Europe's Iberian Peninsula territories. Geography and climate have had a great influence on cooking methods and available ingredients. These cooking methods and ingredients are still present in the gastronomy of the various regions that make up Spain. Spanish cuisine derives from a complex history where invasions and conquests of Spain have modified traditions, which made new ingredients available. Thus, the current and old cuisine of Spain incorporates old and new traditions.
context_section_description: The gastronomy of Navarra has many similarities with the Basque cuisine. Two of its flag dishes are Trout Navarre Style and Ajoarriero, although we must not forget the lamb chilindrón or relleno. There are very curious recipes such as the Carlists eggs.
  Salted products are common and include: chorizo de Pamplona, stuffing and sausage. The lamb and beef have, at present, designations of origin. Among the dairy products are: Roncal cheese, the curd or Idiazabal cheese. Typical alcoholic drinks include claret and pacharán.
caption: Solomillo de ternera, popular dish eaten all around Spain.
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