Sun, 22 November 2009
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Less fêted than its Galician neighbours, Pontevedra is still an intriguing place.MADRID - Far from the Mediterranean coastline lies another Spanish shore where the views are not blocked by rows of terraced villas and fishing villages are not a construct for tourists but places where people still haul mackerel out of the water.
The entire region of Galicia could be defined by its relationship with the sea, which has always provided food and a sense of identity to the people living in a part of the world that reminds many foreigners of rainy Ireland rather than sunny Spain (and indeed, the land has Celtic origins).
A particular geographic feature of Galicia is its rías or estuaries, known as Rías Altas and Rías Baixas in the local language. Fishing is a major activity in them, and the entire coastline where they are located is renowned for the quality and quantity of its catch.
Spaniards are often seen hopping from village to village in search of the next platter of shrimp, spider crabs, prawns, barnacles and razor shells in what could be described as nothing other than "seafood tourism".
But it's not all about the seafood - or even about the octopus, another Galician specialty served fresh everywhere, or about the little green Padrón peppers which may or may not be hot, or about the white Albariño or Ribeiro wines that are traditionally served in chilled white porcelain cups.
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