Fuerteventura Gastronomy, Canary Islands

The barren landscape of Fuerteventura, in which rain is a gift does not make the culture possible, reason why its essence gastronomy is born of the talent of generations of majoreros. Of a simple but flavorful recipe book was born there. A kitchen done of with two main sources: the goat and the fish.

Of the sea they are the old ones, cherne, colored people, sawhorses, healthy, mere and salmonetes. It is the origin
of the jareas and the moluscos like mejillones, burgados or lapas that fills our plates.

But if there is a product that has reached international recognition is the cheese. Its quality this guaranteed by the Denomination of Origin from 1996.

The heart of the island gives to us with its sweeter flavor, to dry higos and tunos to the sun, a dessert that speech of tradition and culture of town of shepherds.