Businesses
Business
Food quality and innovation
fr
en
Discover
Inventory of gastronomic heritage
Savoir-faire: meet the producers
Quality and origin
About us
AANA
News and agenda
Cooking
Recipes
Homepage
→
Inventory of gastronomic heritage
→
The savory specialities from Nouvelle-Aquitaine
Search
Facebook
Instagram
Twitter
Youtube
Contact
Discover
Savory specialities from Nouvelle‑Aquitaine
Andouille Béarnaise
Basque Blood Sausage
Bayonne Ham
Béarnais Blood Sausage
Chestnut Blood Sausage
Crépinette
Duck and goose preserve
Eclade de Moules
Enchaud Périgourdin
Fagot Charentais
Farci Poitevin
Fondu Creusois
Fouée
Galetou, Tourtou
Garbure
Gigouri
Giraud
Gratton de Lormont
Grenier Médocain
Grillon Charentais
Grillon Limousin
Ibaïama Ham
Limousin Pie
Loukinka
Nérac Terrine
Panturon de Rion des Landes
Pantxeta
Papitou
Pâté de Pâques
Pâté de Périgueux
Pâté de Pommes de Terre
Poitou Black Blood Sausage
Smoked Sheep’s Tongue
South-West Duck Breast Fillet
South-West Foie Gras
Stuffed Duck or Goose Neck
Taloa
Tonneins Ham
Tricandille
Tripotxa
Txistorra
Xingar
Discover also
Beverages
Dairy Products
Fish and seafood
Fruits
Meats
Specialities
Spices, condiments and honey
Vegetables
FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY.
www.mangerbouger.fr
The AANA's website uses cookies in order to compile statistics on visits. By continuing to browse this site, you agree to its use. To find out more, set up or object to these cookies, see legal notices.
I agree