These are not the only dessert options. Compostela's contribution to Galician cuisine includes the so-called “tarta de Santiago”, whose 200-year-old history has come up with the perfect combination of ground almond, eggs, sugar, butter and a little cinnamon topped by a layer of icing sugar bearing the Apostle's cross. If you want to finish your meal with cheese, there are many to choose from since Santiago is surrounded by excellent cheese-producing regions such as Arzúa-Ulloa, O Cebreiro or San Simón (pointed, smoked cheese). The Galician cheese par excellence is “queso de tetilla”, characterised by its mild taste (due to its short maturing period) and unmistakable conical shape.
To wash everything down there are wines from all over Galicia . The popular Ribeiro, from the rich wine-producing region of Ourense, is characterised by light and young white wines and strong red wines. The Rías Baixas region produces Albariño, a faithful seafood companion, followed by wines from Tea, Rosal, Ribeira de Ulla and Salnés. You should also try the wines from Ribeira Sacra –white and red, led by the historical Amandi, which is said to have been enjoyed by the Roman Caesars- Monterrei, which range from light white wines to fruity red ones with an intense purple colour, and Valdeorras, also in the province of Ourense and divided into Godello (white) and Mencía (red).
And to round off a good meal there is eau-de-vie, which can be served as herb liqueur, coffee liqueur or in many other ways. It is also used to make queimada, flamed eau-de-vie with sugar, orange or lemon rinds and coffee beans, which is made while reciting a spell against the curses of meigas (witches) and trasnos (goblins).