Gastronomic camino

A new book on the Camino de Santiago has been published on the occasion of the Jubilee Year of Compostela , but this time from a gastronomic point of view . The Kitchens of the Camino de Santiago describes the dishes , products and culinary customs of each region which straddles the three main routes: The French Way , El Camino de la Costa and La Vía de la Plata, but also mention other paths. The book, by over twenty experts , editors and photographers, not only immerses the reader in culinary aspects , but also places them within the historical context in which they developed, with particular emphasis on Romanesque. To carry out the specialist has received food from each of the communities through which passes the road that leads to Galicia. In the case of Aragon , the author of the chapter is Eduardo Bueso , editor of Good Food magazine and his hand are known customs, recipes and local products.

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