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Culture of Isla de Lanzarote


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The kitchen Lanzarote is included within the simple but diverse cuisine of the Canary Islands . If there is a presence conejero even more for seafood, both fish and seafood, due to the island's seafaring tradition. With them are made dishes like stew , old clothes fish, the fish stock, the spatter of octopus, dogfish or jareas.

No shortage of agricultural products insular, predominantly rainfed. Of particular fame the onions , sweet potatoes ,potatoes , lentils and squash grown in the island, as well as millet or corn . These foods are the basis of dishes and tapas as wrinkled potatoes with mojo sauce , broth, millet, potatoes, broth, stews. They also serve as an accompaniment to the typical recipes like stew canary. In the case of grain, either wheat or millet, are especially important since they serve to prepare the ancestral gofio canary, used as an ingredient in many recipes.

The largest cabin on the island is the cattle goats. Goat meat is consumed in different ways, taste traditional kid being called in Canary baifo in important celebrations like Christmas. Furthermore, in Lanzarote exquisite cheeses are made from goat's milk, using traditional as well in some industrial-type cheese.

Finally it should be noted the preparation of desserts traditional, like the toast, the bienmesabe , the "trout" Christmas (sort of sweet dumplings) or frangollo .

The best accompaniment for food is what's known island of Lanzarote wines , with a denomination of origin itself, among which the wine of Malvasia .

Festivals

The party most established on the island is held in the town of Tinajo , every September 15 in honor of the Virgin of Sorrows or Volcanoes (patron saint of the island of Lanzarote) .In his pilgrimage involved people from all over the island, mostly dressed in
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