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GASTRONOMICS DESTINATION
From earth to fire
In La Rioja, cuisine is understood as a homage to the land. Stews are born from simple products that time has turned
into symbols: patatas a la riojana, caparrones from Anguiano, lamb al chilindrón or chuletillas al sarmiento that smell
of festivity and countryside. At every table, one recognises the hand of the market gardener and the flavour of the
accompanying wine. To sweeten the after-dinner moment, there is no lack of fardelejos from Arnedo, marzipan from
Soto, pears in red wine or hojuelas with honey, recipes that keep the sweetness of tradition alive. For here, in every
dish and every dessert, beats the memory of a land that is cooked over a slow fire.
Riojan-style potatoes
Few recipes define the popular soul of this
land so well. Potatoes, chorizo, pimiento
choricero, onion, garlic, bay leaf, and pa-
prika. Humble ingredients that, together,
create a stew that is deep, warm, and full of
character. It was born in peasant kitchens
and remains the dish that best represents
simplicity transformed into flavour.
Lamb chops cooked
over vine cuttings
The quintessential festive dish. They are
grilled outdoors over vine-shoot embers,
and the smoke infuses the meat with an
unmistakable aroma. The chops are eaten
amongst friends, with good wine and con-
versation. It is the flavour of fiestas, of the
countryside, and of friendship
More information
www.lariojaturismo.com
www.productoriojano.com
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