Andorra

Country - Andorra

Cuisine Description - The Principality of Andorra is located in South-Western Europe situated in the eastern Pyrenees Mountains. Andorra borders with France to the north and Spain to the south. Andorra was both under French and Spanish occupation until the World War II when it became independent. Andorran cuisine is mostly Catalan with French influences due to the fact that it is just between these two countries. Andorran cuisine combines the Spanish and the French cuisine with the local dishes. Because it is a mountainous country sheep’s are the most common animal raised in Andorra while the Lamb meat and sheep products are very popular in Andorran cuisine as well as Pork meat. Local dishes are heavy on pasta, meat and vegetables like potatoes, tomatoes, cabbage, and celery. Beside Lamb and Pork meat, people from Andorra also consume poultry, rabbit and Pork products like Ham, sausages. Due to the fact that the country has a large sea opening fish is also an important ingredient in Andorran cuisine.

Due to the fact that Andorra is situated between France and Spain, Andorran cuisine is mainly Catalan and it also combines with French and Italian cuisine but in a small proportion. Pasta, meat, fish and vegetables are the main ingredients for every meal. In the northern region of Andorra the French and Italian cuisine is prevailing and its main characteristics are the daily use of pasta, cheese, bread and fish; while in the southern region Catalan cuisine influences were adapted. Local dishes include the following dishes: trinxat made of Bacon, cabbage and potatoes; cunillo which is rabbit stewed in tomato sauce; xai which is actually roasted Lamb; coques are flavored flat cakes and truites de carreroles which is actually an omelet made with mushrooms. Andorran local dishes also include sausages, cheese, and a large variety of Pork and Ham dishes and a vast variety of vegetables. Copyright Recipes Wiki