page_title: Galicia (Spain)
section_title: Cuisine
hierarchical_section_title: Galicia (Spain) / Culture / Cuisine
caption_attribution_description: Albariños. Santiago de Compostela. Galiza
context_page_description: Galicia is an autonomous community of Spain and historic nationality under Spanish law. Located in the northwest Iberian Peninsula, it includes the provinces of A Coruña, Lugo, Ourense and Pontevedra.
  Galicia is bordered by Portugal to the south, the Spanish autonomous communities of Castile and León and Asturias to the east, the Atlantic Ocean to the west, and the Cantabrian Sea to the north. It had a population of 2,701,743 in 2018 and a total area of 29,574 km². Galicia has over 1,660 km of coastline, including its offshore islands and islets, among them Cíes Islands, Ons, Sálvora, Cortegada, and the largest and most populated, A Illa de Arousa.
  The area now called Galicia was first inhabited by humans during the Middle Paleolithic period, and takes its name from the Gallaeci, the Celtic people living north of the Douro River during the last millennium BC. Galicia was incorporated into the Roman Empire at the end of the Cantabrian Wars in 19 BC, and was made a Roman province in the 3rd century AD. In 410, the Germanic Suebi established a kingdom with its capital in Braga; this kingdom was incorporated into that of the Visigoths in 585.
context_section_description: Galician cuisine often uses fish and shellfish. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. Caldo galego is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (broccoli rabe). The latter is also employed in lacón con grelos, a typical carnival dish, consisting of pork shoulder boiled with grelos, potatoes and chorizo. Centolla is the equivalent of king crab. It is prepared by being boiled alive, having its main body opened like a shell, and then having its innards mixed vigorously. Another popular dish is octopus, boiled (traditionally in a copper pot) and served in a wooden plate, cut into small pieces and laced with olive oil, sea salt and pimentón (Spanish paprika). This dish is called pulpo a la gallega or in Galician polbo á feira, which roughly translates as 'fair-style octopus', most commonly translated as 'Galician-style octopus'. There are several regional varieties of cheese. The best-known one is the so-called tetilla, named after its breast-like shape. Other highly regarded varieties include the San Simón cheese from Vilalba and the creamy cheese produced in the Arzúa-Ulloa area. A classical is filloas, crêpe-like pancakes made with flour, broth or milk, and eggs. When cooked at a pig slaughter festival, they may also contain the animal's blood. A famous almond cake called Tarta de Santiago (St. James' cake) is a Galician sweet speciality mainly produced in Santiago de Compostela and all around Galicia.
  Galicia has 30 products with Denominación de orixe (D.O.), some of them with Denominación de Orixe Protexida (D.O.P.). D.O. and D.O.P. are part of a system of regulation of quality and geographical origin among Spain's finest producers. Galicia produces a number of high-quality Galician wines, including Albariño, Ribeiro, Ribeira Sacra, Monterrei and Valdeorras. The grape varieties used are local and rarely found outside Galicia and Northern Portugal. Just as notably from Galicia comes the spirit Augardente—the name means burning water—often referred to as Orujo in Spain and internationally or as caña in Galicia. This spirit is made from the distillation of the pomace of grapes.
caption: Some Galician wines
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