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GASTRONOMIC PRODUCTS
Other Treasures of the Landscape
There are other, more discreet flavours that complete the picture.
The onions from Fuentes—huge and sweet—can be eaten raw wi-
thout effort. The free-range eggs from Villarreal are small and tasty,
the result of slow, respectful farming. The peppers from Bureta are
red, fleshy and deeply flavoured. The garlic from Alpartir is purple
and intensely aromatic. And the sturgeon raised in the waters of the
Pyrenees is beginning to win over discerning chefs with its firm, de-
licate flesh.
None seeks the spotlight, yet each deserves respect.
Pyrenean Sturgeon
Bureta Peppers
Frutas de Aragón
Sweets with History
Aragonese confectionery also speaks of ori-
gin. Candied fruits coated in chocolate — the
iconic frutas de Aragón — the trenzas de
Almudévar, the suspiros de amantes (from
Teruel), adoquines from Zaragoza or pasteles
baturros make up a sweet universe that needs
no embellishment. These are true confections,
the old-fashioned kind, that accompany coffee,
celebrations, and cherished memories.
Suspiros de amantes
Foods from Aragón
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