Gastronomía de La Rioja Meat is one of the ingredients of Riojan cuisine, one of the most popular preparations chops twigs . The lamb stew, the Rioja and the roast lamb offal to Baker . Pork products include pork hash, corns to the Rioja, the fricassee to...
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Gastronomía de La Rioja Meat is one of the ingredients of Riojan cuisine, one of the most popular preparations chops twigs . The lamb stew, the Rioja and the roast lamb offal to Baker . Pork products include pork hash, corns to the Rioja, the fricassee to the Rioja and the famous Riojan chorizo. Among the birds to the riojana (sautéed in oil, salt and pepper) chicken, pickled partridges and lamb roasts are famous. Fish include the trout to the Rioja and the cod to the Rioja. One of the flag of the region of La Rioja dishes are the Rioja-style potatoes or potatoes with chorizo, but the porrusalda, the garlic soup, canas soups and soups of Miller should not underestimated (served a roll-over of a stew). Legumes include beans, which are ingredient of the white beans to the Rioja. In many dishes, it enters najerano peppers (or Rioja). It also highlights the pinto keep or keep to dry, is a variety of bean seed short red and rounded than usual. It is common in the region of La Rioja (Spain)
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