The gastronomy of the Costa da Morte goes beyond the limits of the sea. Tradition and quality are two elements that are always associated with the Costa da Morte, as it is through its livestock farming in which habits are preserved in the feeding of the cattle that have a direct impact on the final product and its quality, raising it to the highest quotas. Examples of this are dishes such as cocido, pork shoulder with turnip tops or tripe. Also in agriculture in which traditional methods of seed and care are maintained that give rise to elements such as bread whose fame and tradition reach their maximum level in areas such as Carballo, legumes and vegetables through the broad bean of the Bergantiños area or tubers through the Coristanco potato considered the best in Europe.
With this variety of products and their quality, the creation of gastronomic festivals was inevitable and so dates such as the Raxo festival in Brántuas, Ponteceso (first Saturday of June), the cherry festival in Paiosaco, A Laracha (first Sunday in July), the potato festival in Coristanco (third Sunday in September), the fabada festival in Paiosaco, A Laracha (fourth Sunday of October) or the Fagía de Carnés, a centenary festival dedicated to tripe (9 July).
