Aragonese Gastronomy and Somontano wines Uvas Autor M. Olivera FILEminimizer

Aragonese Gastronomy and Somontano wines

The Sierra de Guara has a great natural wealth as well as a great gastronomic tradition, and in 2018 Somontano was declared a Territory of Gastronomic Interest of Aragon.

Our tables are always covered with high-quality local and artisanal products grown in the firlds near the Hostería de Guara hotel.

We can start by naming some of the star products of our gastronomy, such as olive oil, black truffles, almonds, Barbastro pink tomatoes or the well-known Somontano wines. And for meat lovers, try our unique young lamb, the Ternasco of Aragón; or our pork specialty, the Latón from la Fueva (pork from the Aragonese Pyrenees). If you opt for fish, the Cinca river trout will delight your palate. Continue your culinary journey with our delicious sheep, goat and cow cheeses, before tasting our homemade desserts and ice creams from Bierge. Lastly, to pair with these regional specialties, nothing better than our Somontano wine.

Somontano is known for the quality of its wines

If you want to enjoy a day tasting the gastronomy of Guara, here are some plans that may interest you.

Wine Tourism Moment

Discover how wine is produced by visiting the Somontano wineries with activities in the vineyards, guided tastings and individual or group workshops to make your own wine (registration at the Hostería de Guara hotel).

In the hotel we have a wine list with more than 60 references, mainly from the Somontano Appellation of Origin. We also organize workshops for groups, and as mentioned earlier, we can help you with visits to wineries and other activities. Check out our wine tourism moment.

Somontano has approximately 4,000 hectares of land. Rich and full of life, one of the characteristics of this wine-growing area is its three native grape varieties: Parraleta and Moristel for red grapes, and Alcañón for white grapes. In addition to these types, wines are grown and produced with a wide diversity of foreign grapes that give their unique results here.

Check out the schedules and prices of wineries visits.

Aragonese Gastronomy and Somontano wines Chireta Autor Lunatus FILEminimizer
Aragonese Gastronomy and Somontano wines Ofic. Turismo 001 FILEminimizer

Introduction to the elaboration process and tasting of olive oil:

Olive cultivation is also one of the oldest in the area.

Olive oil is a high quality product, and in the Sierra de Guara there are several olive oil mills where this liquid gold is produced. Specifically in Bierge, you can visit one of these mills where you can discover the genuine verdeña, alquezrana and negral varieties used to produce single-varietal oils, as well as the traditional and modernised methods used to extract the oil. The visit is always followed by a small tasting session.

We also recommend a visit to the Buera olive-oil mill, now converted into a museum, which is also located in the Somontano region.

Gastronomic moments Guara – Somontano:

Along with exploring Guara’s landscape, we can list a diversity of products that are worth knowing throughout your visit and that will accompany you in most of the meals of your stay.

Here are some of the many products. There is Ternasco de Aragón (young lamb). In terms of artisanal cheeses, look out for Radiquero cheese, and cheeses from Sieso and las Almunias. You can also try the original chiretas (an Aragonese type of rice sausage). There are also many pork products obtained from the Aragonese “matacía del cerdo” tradition, particularly Latón de la Fueva. There are also morcillas (blood sausages), longanizas (spicy pork sausages), chorizos and tortetas (black pudding made from pig blood, breadcrumbs, flour and fat).

Aiming to conserve the traditional seeds of the crops, some of the many products on the farms include thistle, borage, endives, pumpkins, and Pink Barbastro tomatoes.

With respect to extra-virgin olive oil, there are three olive varieties: verdeña, alquezrana and negral.

In addition, specialities such as the authentic Crespillos (an Aragonese pastry made of coated borage leaves), pumpkin pastillo, local rice, balsamic vinegar made from Syrah grapes and vermouth are not to be missed on the list. The homemade jams and rosemary, thyme and holm oak honey are perfect for your sweetest moments. Table salt from the Naval salt flats will accompany all your meals.

The highly prized black truffle and the wide variety of mushrooms existing in the region, such as chanterelles, rusulas and negrillas, are just some of the species that can be found in our forests if the rainy season is generous. There is a fenced area located in Colungo.

  On the other hand, the best specimens can be found in the fishing area of the Cinca river in Colungo. Trout, sturgeon and its caviar go perfectly with Somontano wines, traditional aniseed liqueurs, Colungo orujo and craft beers, which have been so successful in recent years.ungo. Recently, craft beer made with great skill has been added to this list.

We can’t forget to mention the fields of almond trees which form part of our landscape, especially when they are in blossom, forming a visual spectacle of the Sierra de Guara at the end of winter and the beginning of spring. Almonds are used to make caramel-coated almonds, to prepare guirlache (a type of nut brittle) or nougat, and are the basis of many of the traditional stews of our cuisine.

We also have artisan ice creams. These original products are made in Bierge using local ingredients. You can sample them in both sweet and savoury dishes available at our restaurant and cafeteria.

All of the above-mentioned products make up the recipes that have traditionally accompanied us at the table, and which our mother Matilde lovingly prepared for years in the restaurant. Now, Ana continues the tradition.

The menu offers a wide variety of dishes, with meat and fish dishes, including: migas de matacía, chiretas battered in breadcrumbs, pig’s trotters with snails, roast lamb with potatoes “a lo pobre” and stewed lamb “a la pastora” or thistle with cod. Among the starters and vegetable-based dishes are apañijo with pink tomato, garlic and verdeña olive oil, borage with almond sauce and marinated salmorrejo. As for desserts, we suggest the pumpkin empanadico, the honey and almond dobladillo and the crespillos with aniseed from Colungo.

Our gastronomy has different products available depending on the season. There’s always a reason to visit Guara. Here are several dates to remember to add to your calendar:

In February, the Crespillo Festival (Fiesta de Crespillo) is held in Barbastro. This event celebrates the tradition of making the recipe. Crespillos are traditionally home-made and are not found in markets.

In May, there is Pink Tomato Day (Jornada del Plantero del Tomate Rosa). This day familiarizes people with how the tomatoes are grown. You can also sample dishes made using pink tomatoes.

In November, there is the Chireta Festival (Fiesta de la Chireta) in Pozán de Vero.

In January, the Pig Slaughter Festival (Fiesta de la Matacía) takes place in Bierge.

Every Saturday during the year, there is a fruit and vegetable market at the market square in Barbastro.

Do you need more information about this activity?