In Galicia there are many different culinary specialities which are typical for an area, a city or a village. Generally, all along the sea coast, and as well along the numerous small rivers, a wide range of seafood and fish is offered, among them: clams, spider crabs, Norway lobsters, eels and trouts, etc. The variety of sea and fresh water products is pretty wide. Mussels are appreciated throughout Galicia, there is a local market in Vigo, called La Piedra, where it is possible to taste oysters, Saint James mussels are as well really appreciated in the ría of Arousa and in Santiago de Compostela and there is a party in Corme, in the heart of Death's coast, to worship barnacles. Popular, and internationally well known, is octopusy "à la galicien", served on a round piece of wood and seasoned with salt, olive oil and peppers. Besides, soaps and vegetable stews are as well in Galicia liked. The most famous soap is "caldo" which is made of chard, boiled potatoes, beans and pork meat. Pies are also typical from Galicia. The dough is made of corn or wheat flour and it is filled with, for instance, tomatos, onions, tuna, chicken or even clams. Peppers from Padrón is a guarantee of origin close to Santiago de Compostela and they are small and tasty green peppers. Watch out thus sometimes they are hot, really hot! Cow cheese is very soft and, due to its form, its called "galicien teat". Other cheeses, more or less tasty, are made of cow, sheep or goat milk. As a dessert Saint James cake is the best known cake. "Filloas", a little bit thiner crêpe, is really nice and it is possible to fill it with different things.
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