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Spanish gastronomy showcased at the Matka Travel Fair
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Spanish gastronomy showcased at the Matka Travel Fair

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Anu-Eveliina Mattila Brand Marketing & Communications Specialist +358 50 555 6183

As a partner country of the 2024 Matka Travel Fair, Spain will have its own large stand and stage programme and will be visible in the marketing of the event. Culinary travel will be one of the themes of the Matka Travel Fair, and the fair will give tips on the gastronomy of different regions and cities of Spain. Matka Travel Fair will be held at the Helsinki Expo and Convention Centre on 19-21 January 2024, with a professional day on Thursday 18 January.

ARAGON

Aragonese gastronomy is a culinary delight rooted in the richness of its land and its history. Located in northeastern Spain, the region of Aragon offers a cuisine that fuses influences from diverse cultures that have left their mark over the centuries. From the Pyrenean mountains to the plains of the Ebro Valley, Aragon's gastronomy stands out for its traditional dishes, where local ingredients such as lamb, veal, mushrooms, fresh vegetables and legumes take center stage. Emblematic dishes such as roast veal, chilindrón, migas, salmorejo aragonés and desserts such as braids from Almudévar or peaches from Calanda, make Aragonese cuisine a unique gastronomic experience that reflects the identity and flavor of the region.

BENIDORM

The gastronomy of Benidorm, located on the Mediterranean coast of Spain, reflects the fusion of local flavors with culinary influences from the Levantine region. With its privileged location by the sea, Benidorm dishes make generous use of fresh fish and seafood combined with local products such as rice, vegetables and olive oil.

Rice dishes, in their various preparations such as paella or arroz a banda, are authentic gastronomic gems in the area. In addition, fish and seafood prepared with salt, grilled or in suquet (seafood stew) are unmissable dishes that reflect the freshness and quality of local ingredients

It is impossible to talk about Benidorm's gastronomy without mentioning its traditional desserts, such as aguardiente rolls or fartons, which sweeten the palate of locals and visitors alike.

In short, Benidorm's gastronomy is a fusion of sea and land that offers a wide range of Mediterranean flavors that satisfy the tastes of lovers of good food and culinary enjoyment.

BILBAO

Bilbao's gastronomy is a true reflection of the Basque identity and its deep-rooted culinary tradition. Located in the Basque Country, in northern Spain, this city offers a unique and diverse gastronomic experience.

Bilbao's cuisine is distinguished by its focus on fresh, high-quality ingredients, with a strong presence of fish and seafood from the Bay of Biscay. Emblematic dishes such as cod in pil-pil sauce, hake in green sauce and baby squid in its ink are examples of the Basque culinary mastery found in the city's restaurants.

In addition, pintxos, small culinary delights served in local bars, are a fundamental part of the gastronomic experience in Bilbao. These creative and tasty bites, ranging from simple appetizers to sophisticated culinary creations, are a popular way to enjoy food and socializing.

Bilbao's gastronomic tradition also extends to inland dishes, such as the famous marmitako (a bonito stew with potatoes), Tolosa beans or grilled beef steak.

In short, Bilbao's gastronomy is a journey through the authentic flavors of the Basque Country, where the quality of the ingredients, culinary creativity and passion for good food come together to offer an unforgettable experience for food lovers.

CADIZ

The gastronomy of Cadiz, bathed by the waters of the Atlantic and enriched by a vibrant history, offers a unique culinary experience in southern Spain. This province, located in Andalusia, stands out for a fusion of flavors from the sea and the land, combining fresh ingredients and a rich culinary tradition.

Seafood is the undisputed protagonist of Cadiz's gastronomy. The quality of the fish and seafood, caught in the ocean waters, is reflected in dishes such as the exquisite fried fish, shrimp omelettes or almadraba tuna, a gastronomic delicacy of the region.

However, the cuisine of Cadiz is not limited to the sea. The influence of the land is evident in dishes such as the famous "pescaíto" in marinade, Andalusian gazpacho, papas aliñás or rice casserole, where local ingredients such as fresh vegetables, spices and olive oil are wisely combined.

Furthermore, one cannot talk about Cadiz gastronomy without mentioning its tapas culture and the lively life in bars and taverns, where the "chiringuitos" offer a wide variety of small delicacies to enjoy with friends and family.

In short, the gastronomy of Cadiz is a feast of flavors that pays tribute to the richness of the sea and the generosity of the land, offering a culinary experience full of tradition, freshness and authenticity in every bite.

CANARY ISLANDS

https://www.hellocanaryislands.com/gastronomy-in-the-canary-islands/

LA GOMERA

The gastronomy of La Gomera, one of the islands of the Canary archipelago, is a culinary treasure that reflects the authenticity and richness of this small but charming island. With a blend of traditional flavors and a strong influence of local ingredients, Gomeran food offers a unique experience for lovers of good cuisine.

La Gomera stands out for emblematic dishes such as potaje de berros, a thick soup with fresh watercress, potatoes, and sometimes gofio. In addition, almogrote, a paste based on cheese, pepper, oil and garlic, is a popular accompaniment to bread and is considered a local delicacy.

Fresh fish, such as vieja or cherne, are fundamental in Gomeran gastronomy and are prepared in a variety of ways, from grilled to traditional stews such as sancocho gomero, a dish based on salted fish accompanied by potatoes and mojo.

The use of native ingredients such as gofio, almogrote, palm honeys and papas arrugadas con mojo make La Gomera's gastronomy a unique culinary experience that reflects the island's identity and flavor.

In addition, the typical desserts, such as bienmesabe or rapadura, offer a sweet ending to this gastronomic experience in La Gomera.

In short, the gastronomy of La Gomera is a celebration of local flavors, the freshness of its ingredients and the culinary tradition that is intertwined with the history and culture of the island, offering an authentic and memorable experience to those who try it.

GRAN CANARIA

The gastronomy of Gran Canaria, one of the most diverse islands in the Canary archipelago, is a true feast for the senses. With a unique blend of cultural influences, local products and deep-rooted culinary traditions, the food of this island offers an unparalleled gastronomic experience.

The richness of Gran Canarian gastronomy is based on a wide variety of dishes that reflect the fusion of sea and mountain flavors. Fresh fish, such as vieja, wreckfish or tuna, are protagonists in dishes such as sancocho canario, a salted fish stew accompanied by wrinkled potatoes and mojo.

On the other hand, pork, used in dishes such as the famous black pig or ropa vieja canaria, provides intense flavors that reflect the island's culinary tradition. In addition, papas arrugadas con mojo, gofio and local cheese are fundamental elements in the local gastronomy.

Typical sweets also occupy a prominent place in the cuisine of Gran Canaria. Desserts such as bienmesabe, leche asada or frangollo are delicacies that sweeten the palate and complete this unique gastronomic experience.

The variety of climates and terrains on the island contributes to a great diversity of agricultural products, from tropical fruits to native vegetables, which are used in fresh and tasty dishes.

FUERTEVENTURA

If there is a gastronomic delight that stands out in Fuerteventura are the cheeses. The "Queso Majorero" is one of the three Protected Designations of Origin of the Canary Islands with which this product of great tradition in the archipelago and in particular on this island has been distinguished.

Recognized year after year among the best in the world, the extraordinary quality of these cheeses, handmade with traditional techniques, is increasingly valued by gourmets and prestigious chefs. If experts confirm this, why not give yourself a tribute and devote unique moments to pamper the palate while enjoying the unique landscapes of the interior of Fuerteventura. A suggestive offer to taste the different varieties, have the opportunity to talk with master cheesemakers and, why not, take home a sample of this delicacy.

The inhabitants of Fuerteventura are called "majoreros", formerly "majos" or "maxos". Hence the former name of the island: Maxorata.

LANZAROTE

The gastronomy of Lanzarote, a volcanic and unique island in the Canary archipelago, is an authentic culinary journey that combines traditional flavors with local products in an environment marked by natural beauty and history. This island offers a gastronomic experience that reflects the uniqueness of its land, influenced by the fusion of cultures and creativity in the kitchen.

Lanzarote's cuisine is characterized by its simplicity and the use of fresh, local ingredients. Fresh fish and seafood, such as vieja, cherne or sama, are an essential part of the local diet and are prepared in a variety of ways, from grilled fresh fish dishes to the famous sancocho canario, a traditional fish stew accompanied by wrinkled potatoes and mojo.

Mojo, a typical Canarian sauce based on peppers, garlic, oil and spices, comes in several versions and complements many traditional Lanzarote dishes. In addition, gofio, a toasted cereal flour, is a key ingredient used in various recipes, from desserts to soups.

Goat meat and Majorero cheese are prominent elements in the local gastronomy. Dishes such as marinated goat meat or majorero cheese, with their distinctive flavor, reflect the richness and variety of the island's cuisine.

Viticulture also plays an important role in Lanzarote, with unique wines grown in volcanic soil, protected by the peculiar technique of cultivation in pits called "zocos".

CASTILLA-LA MANCHA

The gastronomy of Castilla-La Mancha, located in the heart of Spain, is a true feast for lovers of traditional food rich in authentic flavors. This region, famous for its historical and literary legacy, also offers a gastronomy that reflects tradition, culture and local products.

The most emblematic dishes of Castilla-La Mancha are based on simple but tasty ingredients. Manchego cheese, with its distinctive flavor, is one of the undisputed stars of the region, made from sheep's milk and appreciated throughout the country.

Migas, a humble but delicious dish made with breadcrumbs, garlic, oil and sometimes chorizo or bacon, are a typical specialty of the region. In addition, pisto manchego, a mixture of vegetables such as tomato, bell pepper, onion and zucchini, is another essential dish on the Manchegan table.

Game also plays an important role in the region's gastronomy. Dishes such as the famous deer stew or rabbit "a la cazadora" show the influence of game in the traditional cuisine of Castilla-La Mancha.

Desserts are a separate chapter in this gastronomy. Oil cakes, bizcochos borrachos or gachas manchegas are just some examples of the traditional sweets that sweeten the palate of those who visit the region.

Finally, it is impossible to talk about the gastronomy of Castilla-La Mancha without mentioning its wine. The region is known for its quality wines, such as La Mancha wine, which is produced in one of the most important designations of origin in Spain.

COSTA BLANCA

The gastronomy of the Costa Blanca, located in the coastal region of southeastern Spain, is a delight for the senses that combines the freshness of the Mediterranean with a rich culinary tradition. This sun-drenched area offers a variety of flavors that reflect the diversity of its local ingredients and the influence of diverse cultures.

Seafood is the undisputed star of the Costa Blanca's gastronomy. Fresh fish and seafood, such as sea bream, tuna, prawns and squid, are turned into exquisite dishes such as paella, arroz a banda or fideuá, authentic Mediterranean delicacies that capture the essence of the region.

In addition to seafood dishes, Costa Blanca cuisine includes a wide variety of dishes based on fresh vegetables and local produce. Rice and vegetables are fundamental ingredients in recipes such as the famous gazpacho, Alicante salad or turrón, a typical regional dessert made with almonds.

The influence of Mediterranean culture is reflected in the use of olive oil, aromatic herbs and citrus fruits, which enhance the flavors of many traditional dishes.

The wines of the region are also outstanding, especially the white and rosé wines that pair perfectly with the Mediterranean cuisine of the Costa Blanca.

FORMENTERA

The gastronomy of Formentera, the small and charming Balearic island, is a true pleasure for the senses that reflects the essence of the Mediterranean in every bite. With a fusion of fresh flavors and deep-rooted culinary traditions, the food of this island offers a unique and authentic gastronomic experience.

Fresh fish is the undisputed king of Formentera's cuisine. Dishes made with local fish, such as grouper, sea bream or lobster, capture the freshness of the sea and are presented in simple but delicious preparations, such as caldereta de langosta (lobster stew), bullit de peix (fish stew) or parrillada de pescado fresco (grilled fresh fish), which highlight the quality of the ingredients.

Formentera's gastronomy also includes dishes that make use of local products, such as aromatic herbs, fresh vegetables and extra virgin olive oil. The ensalada payesa, made with tomato, bell pepper, onion and oil, is a traditional dish that highlights the simplicity and quality of the ingredients.

Typical desserts, such as flaó (cheesecake and aromatic herbs) or greixonera (similar to pudding), are authentic delicacies that reflect the sweet tradition of the island.

In addition, Formentera's gastronomy is perfectly complemented by local wines and liqueurs such as hierbas, a typical drink of the region made with local aromatic herbs.

GALICIA

The gastronomy of Galicia, in northwestern Spain, is a true feast for seafood lovers, with a rich culinary tradition rooted in the freshness of its ingredients and passion for cooking.

Galicia is famous for its excellent seafood and fresh fish, which comes from its rich, cold waters. The variety of seafood dishes is wide: from the exquisite mariscada, a combination of different shellfish such as barnacles, spider crabs, crabs, prawns and oysters, to emblematic dishes such as Galician-style octopus, tender and served with paprika and olive oil.

Fresh fish such as hake, turbot and sea bass are the basis of delicious dishes such as Galician-style hake or baked turbot, highlighting the freshness and quality of the local product.

Meat also has its place in Galician gastronomy. Galician pork shoulder with turnip greens, Galician stew or churrasco are examples of traditional dishes that show the versatility and flavor of Galician meat.

It is impossible to talk about Galician gastronomy without mentioning its bread, especially the famous Cea bread, and its artisan cheeses, such as tetilla cheese or San Simón cheese.

In addition, Galician wines, especially white wines made with varieties such as Albariño, Godello or Treixadura, are renowned for their quality and pair perfectly with the local cuisine.

MURCIA

The gastronomy of Murcia, in southeastern Spain, is a delicious combination of Mediterranean flavors, fresh produce and a rich culinary tradition rooted in the local culture. This sun-drenched region, influenced by its geographical location, offers a diverse and flavorful cuisine that reflects the identity and character of the area.

Murcian dishes stand out for their simplicity and authenticity, using fresh and quality ingredients. One of the most emblematic dishes is zarangollo, a mixture of beaten eggs with zucchini and onion, which represents the essence of Murcian cuisine: simple but delicious.

The Murcian garden is famous for its agricultural products, such as the famous garden vegetables, which are used in dishes such as pisto murciano, a combination of tomato, bell pepper, zucchini and eggplant simmered.

Rice dishes also occupy an important place in Murcian gastronomy, with dishes such as rice with rabbit and snails, Murcian paella or caldero, a seafood stew with rice, fish and aioli.

Seafood products, such as mojama, octopus or tuna, are protagonists in dishes such as Murcian salad or salted fish, showing the influence of the Mediterranean Sea on local cuisine.

Finally, it is impossible to talk about Murcia's gastronomy without mentioning its sweets. Paparajotes, made with lemon tree leaves, and pestiños are some of the typical desserts that sweeten the palate of those who visit the region.

Further information: Helsinki Expo and Convention Centre, Matka Nordic Travel Fair, Anu-Eveliina Mattila, tel. +358 50 555 6183, anu-eveliina.mattila@messukeskus.com. Spanish Tourist Office in Helsinki, Julio E. Jiménez Novella, tel. +358 9 251 02 760 helsinki@tourspain.es.    

The largest travel fair in Northern Europe, Matka Travel Fair will be arranged 18–21 January 2024 at Helsinki Expo and Convention Centre. The international travel business event Matka Workshop Day opens the fair on 17 January 2024. Caravan 2024 will take place simultaneously 19-21 January 2024.  

www.matkatravelfair.com | LinkedIn | #MatkaTravelFair #Matka2024   

Anu-Eveliina Mattila Brand Marketing & Communications Specialist +358 50 555 6183

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