Parador de Bielsa

ARAGON

Aragon, which comprises the provinces of Huesca, Teruel and Zaragoza in located in north east Spain sitting on theFrench border. Northern Aragon is blanketed by the raw mountain peaks of the Pyrenees, the highest and, for many, most beautiful section of the mighty mountain range – a rare delight for the eyes and a massive natural adventure playground with not only Spain's finest hiking and climbing but also much of its best skiing, canyoning, rafting and paragliding opportunities.

Besides the Pyrenees, Aragón is dotted with natural parks, forests and swathes of countryside. These include Moncayo Natural Park; world heritage-listed Ordesa y Monte Perdido National Park, the Sierra y Cañones de Guara Natural Park, known for its birds of prey; and the Valles Occidentales Natural Park, with its many rivers and a vast lake. Enjoy walking around lovely old mountain villages, ruined castles and provincial towns, contrasting with several modern resorts and the city of Zaragoza.

Further south, various other sierra ranges keep the topography varied, while the Ebro River, Spain’s second longest river, runs across the entire region.

Aragon is famous for its morcilla, a blood sausage which includes rice and pine nuts and is used in many hearty Argaonese dishes. Fresh trout, crayfish and cod are served in many different ways and a popular dish is Bacalao al Ajoarriero, salt cod flavoured with garlic, parsley and dried red peppers.

The green Aragonese plains are fertile so you will find many vegetable gardens and fruit orchards growing apples, cherries and peaches. Desserts are well spiced and for festive occasions candied fruits and Marzipan are served.

One of the most characteristic dishes of Aragonese cuisine is roast lamb, known as ternasco, which is usually served with potatoes and little seasoning, relying on the meat’s good quality and juices to provide flavour.

Some of the region’s most well-known products include ham (jamón) from Teruel, olive oil from Empeltre, Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and globe artichoke.

Sweet Aragonese specialities are the guirlache (a type of nougat), Frutas de Aragon, also called Delicias de Aragon (a confit of fruit covered in chocolate) and Espanoletas (a type of local biscuit).

The best-known wines of Aragon are those from Carinena, Somontano (Huesca), Calatayud and Campo de Borja.