The history of Galician cuisine, a basic component in Vigo’s gastronomy, dates back to the Roman era, which has left us descriptions of delicacies eaten by Galicians two millennia ago. Few conceptions travel two thousand years and reach the present almost intact, but one of them is that Galicia is a truly inexhaustible food pantry.
The two milestones that transformed Galician cuisine in Vigo were the discovery of America and the Industrial Revolution. America gave us corn, potatoes and peppers, and the Industrial Revolution turned fishing in Galicia into a manufacturing activity, introducing new species of fish and shellfish in the diet and creating a canning industry that continues strong to this day.
Gradually, Galician cuisine began to define simple recipes with high quality raw materials.
Who finally established the idea of Galician gastronomy was the journalist, writer and highly acclaimed gourmet, Álvaro Cunqueiro. Our famous pork or shellfish dishes owe, in part, their international recognition to this writer.
In recent years, the Rias Baixas gastronomy, and especially Vigo’s cuisine, has also been defined as the Atlantic Diet, an option rich in seafood and locally grown produce: varied, complete and healthy.
Tourists are currently the best ambassadors of Vigo’s cuisine. You’re invited to write a new chapter in its history.