La Palma

The Gastronomy of the island of La Palma, is one of the richest in the Canary Islands. This is due to the great influence of cultures that has had this island. Fusion of aboriginal, Spanish and Portuguese cuisine, with American influence the result of the emigration of its people born Palmera kitchen.

The Kitchen Palmera has two historical monocultures, sugar cane and wines. The first export crop, come from the hand of the Flemish settlers, Portuguese and Andalusian early sixteenth century was sugar cane. With the break of land also came growing vine, which came from different parts of Europe, especially in Greece reached the variety of Malvasia which gives a fruit that produces a sweet, fruity white or rose wine. The famous palm wine was transferred to immortality in the world literature.

Gofio is a type of flour whose origins date back to aboriginal times when Beneahoritas or natives of this island roasted cereal first and then using a grinding stone mills flour until a grayish color which used in different dishes and desserts.

The Pope who came from America is the staple food of the Canary village by the gofio. The most famous but not the only one to prepare them are the famous wrinkled potatoes that accompany grilled meat and fried fish, are made at normal fire with water and salt, and skin.

The fish has been one of the foods that have abounded in the island thanks to the richness of the waters go our archipelago. It is usually eaten as a single dish, preparing differently depending on the type of fish it, so for example, groupers, snappers, pompano, alfonsinos, bream samas and fry ; groupers and old are cooked ; and grilled, most tuna (bonito and albacore ) are prepared. As appetizers sea barnacles, shrimp, eels gueldes and serve. -fish Salted fish of Salado is used usually accompanied cherne idler (stewed green bananas ) or yams which is one of the most demanded in the palm tubers food.