The Camino de Santiago, known in English as the Way of Saint James among other names is a network of pilgrims' ways or pilgrimages leading to the shrine of the apostle Saint James the Great in the cathedral of Santiago de Compostela in Galicia in northwestern Spain, where tradition has it that the remains of the saint are buried. Many follow its routes as a form of spiritual path or retreat for their spiritual growth. It is also popular with hiking, cycling and horseriding enthusiasts.The French Way (Camino Francés) and the Routes of Northern Spain are the courses which are listed in the World Heritage List by UNESCO
ABOUT THE FOOD ALONG THE CAMINO…
Galicia has a unique cuisine – here it’s not so much about paella and gazpacho, but more about boiled octopus, fresh seafood platters and hearty stews. The portion sizes in Galicia are also about twice the size of everywhere else in Spain, so you certainly won’t go hungry. You can find:
Also sometimes called Pulpo a Feira, this is Galician style octopus and is the most iconic dish in the whole of the region. Fairly simple to make, it consists of a layer of thinly sliced potatoes, topped with boiled octopus and sprinkled with paprika. It is typically served on a thick wooden dish and eaten with cocktail sticks.
A hearty Galician stew, caldo Gallego contains various ingredients such as cabbage, potatoes, white beans, beef, sausage and chorizo. It’s perfect for those cold and wet Galician winters to keep you toasty and warm.
Usually ordered as a tapas plate, pimientos de padrón are small green peppers which are fried and sprinkled with sea salt. You’ll find them on almost every tapas menu across Spain, however they originate from the area of Padrón, found in Galicia, southwest of the city Santiago de Compostela. The residents of the area are so proud of these small vegetables that they hold a festival in their honour each August.
If you want to taste some of the best in one dish, try the mariscada Gallega. A seafood platter, it’s typically crabs, oysters, mussels, razors, clams and goose barnacles, but could contain any fresh shellfish.
A typical Galician meat dish, lacón con grelos is made from pork shoulder with turnip greens. Chorizo and sausages may also feature.