Wales is known for some well- and lesser-known dishes. These include lamb cawl (pronounced cowell) and Welsh rarebit. The first is a simple stew with a thin broth, some leeks and potatoes, along with the requisite lamb; the second is toasted bread with a cheese sauce that may or may not include beer.
A less commonly known delicacy is the famous laverbread with cockles. Laverbread is a seaweed dish that grows on the Welsh coast and is a great source of iodine and iron. It is often cooked with bacon and/or onions and served with steamed cockles, a type of mussel. The result is a green mush, but a delicious one that can be served on bread or mixed with oats and fried with eggs without the cockles.
These more traditional dishes abound and their simplicity lends itself well to a certain kind of elegance. In addition, there are plenty of dishes that appeal to a new crowd of foodies, including sea bream and bass, served with local fennel and leeks.
There is also a thriving Welsh wine scene. These wines tend toward the sweeter side, but have their own unique flavor. A dry white wine from Glyndwr is sure to please anyone.
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Ristorante Consorzio is almost as famous for its selection of fine cheeses as its delicious wines. After one evening dining here I understand why. The selections of both are extensive and top-notch, and feature a variety of each from around the country.