rampailla

Rampailla is a traditional Basque dish originating from the Basque Country in northern Spain and southwestern France. The name "rampailla" is derived from the Basque word "rampak," which means "to devour" or "to eat voraciously." The dish is a hearty stew made with a variety of ingredients, typically including pork, beef, or both, along with vegetables such as potatoes, carrots, and onions. The stew is often flavored with garlic, paprika, and other spices, and is typically served with crusty bread to soak up the rich broth. Rampailla is a popular dish during the winter months, as it is hearty and warming, and is often served as a main course or a side dish. The dish has been a staple of Basque cuisine for centuries and is an important part of the region's culinary heritage. Today, rampailla can be found in various forms and variations across the Basque Country, with some restaurants and home cooks adding their own unique twists to the traditional recipe. Despite its simplicity, rampailla remains a beloved dish among locals and visitors alike, showcasing the rich flavors and culinary traditions of the Basque region.