AUGUST

In the capital of Huesca the festivities of San Lorenzo are developed with a complete program of shows and playful proposals. Huesca capital and all the towns in the province have an attractive pantry, which surprises and delights visitors because great wisdom and skill is added to the richness of their raw material when it comes to putting into practice a complete culinary culture, whichturns these products into authentic delicacies. An inheritance, its gastronomy, that has been brewing throughout history with dedication, love and respect for good food. Both the city and its region are a true gastronomic reference at the highest level.

In the good table of the Hoyade Huesca, the Bread of Three Bowsstands out, a typical bread of this region elaborated and completed by hand, with a very typical shape that allows theinside tostay fresh for several days. The delicious flavor and long preservation are the result of a long fermentation process, of the good contribution of the sourdough in the elaboration, and manual work that does not degas the piece.

During the second half in August,they celebrate a medieval weekend in Mora de Rubielos,in which they present the most typical foods and products that marked the history of this era,and had so much influence in the towns of Aragon.

On the night of August 14,The Huesca region of Abizanda celebrates a dinner of brotherhood dedicated to Our Lady of the Assumption. The menu always has as asolestar“the grilledlamb meat.”And for dessert cakes, and peach with wine.

Ainzon celebrates a rancho or crumb contest on these dates. The gastronomic event takes place on the banks of the Huecha River or the “Huechada” as the locals call the river that flows through a good part of the Campo de Borja region.

Calatayud is also partying and includes a prominent place for gastronomyin its events program. The chocolate with biscuits is one of the star products, which the brotherhood of San Roque give the pilgrims, who return from the hermitage after the mass.

Tardienta celebrates a popular meal in honor of San Roque with paella as an authentic main dish.

Andorra and other towns of this region celebrate the offering of blessed bread to the Virgin on August 15. The loaves -currently converted into meringue cakes- are carried in procession in wicker baskets next to the image. After the procession through the streets, these cakes are blessed and distributed among the attendees.

In Obón, they distribute a beef stew.

In Tosos, in the Campo de Cariñena, the residents of the neighborhood of San Roque honor the saint and invite their neighbors to a chocolate accompanied by artisan pasta, which in the latest editions it continues at night with a collective dinner prepared by the women in town.

On the third Friday of August,Benabarre organizes its famous Festa de la Coqueta, which origin dates back to 1298. Organized by the local butchers, with the collaboration of the town, district and DPH, this party seeks the definitive launching of the «flirt», a Croquette species made with pork products, but lacking in additives, which has salt, spices, flour, bread and butter or aniseed as base ingredients. During the party some 3,000 rations are distributed, being half white and the other black. To speed up the process, some years the pasta will be ready, so that the sandungueras – the ones made by coquettes -, only have to cook them, either roasted or stewed; nevertheless, there is a presentation about the elaboration process. Among the new features a coquet workshop for children, aged between 6 and 10 years, is included.

The last weekend of August or the first of September, the city of Cariñena worships wine, a tradition that dates back to 1585, when the Governor of Zaragoza had this initiative to honor the visit of Philip II. One more year the Fuente de la Mora will become the nerve center of the events and its taps will draw more than 10,000 litres of wine. The treading of the first must, and the reading of the proclamation by some outstanding personality are the most moving and deeply rooted acts. In the ludic section, the Wine Walk stands out with a tour of the booths of the different wineries and cooperatives of the originappellation, as well as numerous samples of folklore and culture from around the world. The Wine Train from Zaragoza is another featuring element moving hundreds of visitors from the Aragonese capital.

One of the great laurentine brands is basil, an aromatic plant that spreads its minty feature throughout the city. It is carried in bouquets attached to the lapel or pocket of the gentlemen, and with a pin or similar for the ladies.

Used largely for cooking, basil has healing properties among which stands out its action in the digestive, nervous, circulatory and respiratory systems. Here is the therapeutic power of basil: analgesic, antidepressant, cephalic, expectorant, toning, aphrodisiac, sudorific, level gastrointestinal spasms, diuretic, acts against intestinal parasites, acts in favor of blood circulation, against osteoarticular inflammations, against acne and decreases febrile states. Good cooking lovers use it for salads, pasta, stews, sauces, and to make the famous pesto-garlic, basil, and olive oil.