What is New Aquitaine famous for?
Nouvelle-Aquitaine brings to mind famous places, such as Bordeaux and La Cité du Vin, Lascaux and the Dordogne Valley, Biarritz and the Pays Basque, Poitiers and Futuroscope, Cognac, Pau and the Pyrenees, or Limoges and its skilled craftsmanship.
What languages are spoken in Aquitaine?
French is the official language of the region. Many residents also have some knowledge of Basque, of a variety of Occitan (Gascon, Limousin, or Languedocien), or of the Poitevin-Saintongeais dialect of French.
What is the traditional food of Auvergne Rhone Alpes?
A region renowned for the quality of its hams, sausages, pâté and pork rillettes, classic regional dishes often include charcuterie or pork such as Auvergne stew and cabbage soup, or Lyon saveloy and andouillettes.
What is Aquitaine cuisine like?
This, of course, means that much of the interest in Aquitaine cuisine is dominated by talk of the wines of Bordeaux, yet there is much more to enjoy during a visit to this fascinating region of south-west France. The French tradition of fine dining means that each region in the nation is blessed with a host of specialities.
What is Aquitaine famous for?
Aquitaine is a region rich in agriculture and famous for its wines and this is celebrated throughout the villages of the area where celebrations are held in honour of local products throughout the year. Bayonneham is feted at Easter in a festival that goes back almost 600 years.
Where does Aquitaine’s wine come from?
The origins of Aquitaine’s viticulture are said to date from the Roman occupation of the region in the first century. Since this time, the industry has flourished into the multibillion-pound enterprise that dominates international wine.
What food is made in the Agen region?
Armagnac is also from this region, and high quality prunes from Agen are known throughout France and often used in dishes from the region. Gascony and Périgord cuisines includes high quality patés, terrines, confits and magrets. This is one of the regions notable for its production of foie gras or fattened goose or duck liver.