Galicia is an autonomous community in northwest Spain, with the official status of a historic nationality. It comprises the provinces of A Coruña, Lugo, Ourense and Pontevedra, being bordered by Portugal to the south, the Spanish autonomous communities of Castile and León and Asturias to the east, and the Atlantic Ocean to the west and the north. Galicia has over 1,660 km (1,030 mi) of coastline, including its offshore islands and islets, among them Cíes Islands, Ons, Sálvora, Cortegada, and—the largest and most populated—A Illa de Arousa. Hundreds of ancient standing stone monuments like dolmens, menhirs and megalithics Tumulus were erected during the prehistoric period in Galicia, amongst the best-known are the dolmens of Dombate, Corveira, Axeitos of Pedra da Arca, menhirs like the “Lapa de Gargñáns”. From the Iron Age, Galicia has a rich heritage based mainly on a great number of Hill forts, few of them excavated like Baroña, Sta. Tegra, San Cibrao de Lás and Formigueiros among others. With the introduction of Ancient Roman architecture there was a development of basilicas, castra, city walls, cities, villas, Roman temples, Roman roads, and the Roman bridge of Ponte Vella. It was the Romans who founded some of the first cities in Galicia like Lugo and Ourense. Perhaps the best-known examples are the Roman Walls of Lugo and the Tower of Hercules in A Coruña. During the Middle Ages, a huge quantity of fortified castles were built by Galician feudal nobles to mark their powers against their rivals. Although the most of them were demolished during the Irmandiño Wars (1466–1469), some Galician castles that survived are Pambre, Castro Caldelas, Sobroso, Soutomaior and Monterrei among others. Ecclesiastical architecture raised early in Galicia, and the first churches and monasteries as San Pedro de Rocas, began to be built in 5-6th centuries. However, the most famous medieval architecture in Galicia had been using Romanesque architecture like most of Western Europe. Some of the greatest examples of Romanesque churches in Galicia are the Cathedral of Santiago de Compostela, the Ourense Cathedral, Saint John of Caaveiro, Our Lady Mary of Cambre and the Church of San Juan of Portomarín among others.
Christianity is the most widely practised religion in Galicia, as it has been since its introduction in Late Antiquity, although it lived alongside the old Gallaeci religion for a few centuries. Today about 73% of Galicians identify themselves as Christians. The largest form of Christianity practised in the present day is Catholicism, though only 20% of the population described themselves as active members. The Catholic Church in Galicia has had its primatial seat in Santiago de Compostela since the 12th century. The patron saint of Galicia is Saint James the Greater, whose body was discovered – according to the Catholic tradition – in 814 near Compostela. After that date, the relics of Saint James became an extraordinary centre of pilgrimage and from the 9th century have been kept in the heart of the church – the modern-day cathedral – dedicated to him. There are many other Galician and associated saints; some of the best-known are: Saint Ansurius, Saint Rudesind, Saint Mariña of Augas Santas, Saint Senorina, Trahamunda and Froilan.
Galician cuisine often uses fish and shellfish. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. Caldo galego is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (Broccoli rabe). The latter is also employed in Lacón con grelos, a typical carnival dish, consisting of pork shoulder boiled with grelos, potatoes and chorizo. Centolla is the equivalent of King Crab. It is prepared by being boiled alive, having its main body opened like a shell, and then having its innards mixed vigorously. Another popular dish is octopus, boiled (traditionally in a copper pot) and served in a wooden plate, cut into small pieces and laced with olive oil, sea salt and pimentón (Spanish paprika). This dish is called Pulpo a la gallega or in Galician Polbo á Feira, which roughly translates as “Galician-style Octopus”. There are several regional varieties of cheese. The best-known one is the so-called tetilla, named after its breast-like shape. Other highly regarded varieties include the San Simón cheese from Vilalba and the creamy cheese produced in the Arzúa-Ulloa area. A classical dessert is filloas, crêpe-like pancakes made with flour, broth or milk, and eggs. When cooked at a pig slaughter festival, they may also contain the animal’s blood. A famous almond cake called Tarta de Santiago (St. James’ cake) is a Galician sweet speciality mainly produced in Santiago de Compostela and all around Galicia.
Galicia has 30 products with Denominación de orixe (D.O.), some of them with Denominación de Origen Protegida (D.O.P.). D.O. and D.O.P. are part of a system of regulation of quality and geographical origin among Spain’s finest producers. Galicia produces a number of high-quality Galician wines, including Albariño, Ribeiro, Ribeira Sacra, Monterrei and Valdeorras. The grape varieties used are local and rarely found outside Galicia and Northern Portugal. Just as notably from Galicia comes the spirit Augardente—the name means burning water—often referred to as Orujo in Spain and internationally or as caña in Galicia. This spirit is made from the distillation of the pomace of grapes.
