Spain. Aragon. Zaragoza.

Pressed and uncooked cheese made from pasteurized goat's milk cheese and washed rind from a reddish color to an orange-brown color.

Ripening : 45 days minimum.

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Aquatic snail with a shell broadly conical in shape.

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.

Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.