INTERNATIONAL: Borderless Cuisine 3 - Catalonia's and Roussillon's Influence on cuisine of Andorra - cooking and recipes blogs

INTERNATIONAL: Borderless Cuisine 3 - Catalonia's and Roussillon's Influence on cuisine of Andorra



LINK to Part 1

LINK to Part 2

This part covers the cuisine of Andorra, Catalonia and an old region called Roussillon which was part of Catalonia (called Northern Catalonia) but later in history it became part of France.  It was first called Roussillon, then Lanquedoc-Roussillon and since the recent change in French mapping it is not called Pyrenees-Orientale (Midi-Pyrenees and Roussillon-Languedoc). 
Below are maps of the 22 older sections of France and the new regions (12).

The map below shows the Midi-Pyrenees area of France.  All of the dark pink is the Midi-Pyrenees aka Pyrenees-Orientale. The bottom number (66) in dark pink is old Roussillon and the little dot to the left of it is Andorra.

 Andorra is a small country in-between old Roussillon (Pyrenees-Orientale) (old Northern Catalonia) and Catalonia, Spain.  See maps below.
Andorran cuisine is a mixture of Spanish Catalan cuisine and the cuisine of Southern France.  It is a European cuisine which is adapted to mountainous cuisine with high quality ingredients. 
As with many cuisines Andorran cuisine is seasonal.  For example, in autumn game such as wild boar and & hare and mushrooms play a major part.  A sauce for stewed or grilled game is a white sponge mushroom sauce with chile peppers and saffron.  Meat dishes, made on a grill or stewed on open fire, are served with Catalan garlic sauce aioli *.  Mushrooms are also served with mashed potatoes a...
Fuente de la noticia: international food blog
URL de la Fuente: http://internationalfoodblog.blogspot.com.es/

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