If our territory is characterized by something, it is by its gastronomy. The difference in landscapes that we find in Navarre, makes for an amalgamation of climates, soils, geographies and, of course, flavors and specialties in each of the areas that make it up.
Own vegetables and meats
The fact that Navarre is an eminently rural area means that the extensions of cultivation and the culture of towns and families around quality orchards have been preserved over the centuries as a tradition.
The south, the Ribera of Navarra, has always been known for its fertile orchards which, bathed by the river Ebro, have made its groves an ideal area for growing all kinds of vegetables, giving priority to some treasures of the earth such as the asparagus, the peppers, the artichokes, the thistle… which, treated with care, can be found in tasty seasonal dishes in restaurants throughout the territory and, if you’re lucky, also outside thanks to the work of the Navarre Reyno Gourmet Denomination carrying these delicacies outside our borders.
From northwest to northeast, the protagonists are meat, without leaving aside the culture of the local cultivation, but here bovine and sheep farms abound, providing restaurants and shops with quality proteins, with a lot of flavor and with a long shelf life. tradition in its preparation that you will not find anywhere else.
Other jewels of the territory
The cattle and grazing tradition is evident in the different valleys of Navarre. In the Ultzama Valley, the sheepherding tradition leaves home-made and traditional products such as curds and cheeses, with labels such as “Idiazabal Cheese”, and in the Pyrenees, the cheeses have their own name under the “Roncal Cheese” seal.
We cannot forget the wine culture of some of these areas, especially those that make up the St James Way, rich in cultural heritage and wineries that you cannot miss visiting and tasting their products, although it is true that in restaurants, bars and specialized wine bars scattered throughout the territory you will find the best samples so you do not stay with the desire.
Something inherited from previous generations is the taste and respect for slow rhythms, which are the basis of sustainability in terms of gastronomy. And, it is that, restaurants and homes pride themselves on following the current of the seasons, taking advantage of seasonal products to prepare menus and dishes, in addition to local markets and supplies in family and nearby gardens.
In this way, you will find mushrooms and artichokes in autumn, cardoons and escarole in winter, tasty Navarra asparagus in spring, and salads, green beans and tomatoes in summer.