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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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