A somewhat stern region with long hard winters and
African-type summers led to the most austere kitchens in Spain, where
meat was plentiful and olive oil used generously.
The Aragonese proudly endured the lean years, using what little they had to create a vast menu.
Boar, mutton, lamb,rabbit, sausages,
snails and dried cod exist in thousand forms; bread is turned into any
number of nutritious dishes and candied nuts and fruit, glorious olive
oil and wine complete the menu.
Migas de pastor(stale Spanish
bread fried in lard and diced bacon), piernas de cordero con alcachofas
(lamb knuckles with artichokes) and roasted suckling lamb are favourite