A FOOD TRADITION

Navarrese Cuisine

Navarrese cuisine draws on the Pyrenees, the Ebro basin and fertile vegetable-growing areas, creating a transition between Atlantic, Basque, Castilian and Mediterranean foodways. Artichokes, piquillo peppers, asparagus, beans, lamb, trout, mushrooms and game are especially characteristic. Vegetables are often gently braised or stewed, while lamb and game may be roasted or grilled. Pochas a la navarra are fresh white beans cooked in a savory stew; cordero al chilindrón uses lamb with peppers and tomato; and trucha a la navarra is trout filled or accompanied by cured ham.

Dishes linked to this cuisine

1–5 of 5

Cardo a la navarra

Tender cardoon served in a savoury Navarre-style sauce of garlic, flour and cured ham.

Navarrese ajoarriero

A Navarre salt-cod preparation with onion, tomato, garlic, potatoes and peppers.

Navarrese cordero al chilindrón

A traditional Navarre lamb stew cooked with peppers, tomato, garlic, onion and white wine.

Navarrese salt-cod stuffed piquillo peppers

Lodosa piquillo peppers filled with a creamy salt-cod mixture, one of Navarre's well-known pepper preparations.

Trucha a la navarra

Navarre-style trout stuffed with cured ham, lightly floured and fried.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.