This document provides an overview of the history and culture of A Coruña, Spain. It details that A Coruña was founded by various groups including Hercules, Celts, Phoenicians, and Romans. During the Middle Ages, A Coruña became an important port city and center for textile manufacturing. It played a key role during the Spanish Armada in the 16th century. The document then shifts to describing some of the architectural styles of A Coruña, including its Old Town and buildings exhibiting Modernist influences. Finally, it briefly mentions Pablo Picasso's time living in A Coruña as a child and developing his artistic talents.

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Walking around
A Coruna

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Walking around A Coruña
A brief history of A Coruña
A Coruña is an ancient city, founded by Hercules, according
to local beliefs. Celts, Phoenicians and Romans have
occupied its port.
The Romans arrived in Galicia on the 2nd century BC driven
mainly by economic aims since the zone was rich in
minerals. In 62 BC Julius Caesar came to the city, known at
the time as Brigantium and found a population composed
by a few fishermen living in primitive conditions. Due to its
strategic position, the city soon became important for sea trade, as shows the building of the lighthouse on
the 2nd century AD. The influence of the Romans was very significant and affected all areas of life from
language to culture and religion.
The Arab invasion in the 8th century was brief in A Coruña due to resistance of locals and there aren’t many
remains from that period.
In the 9th century, the city suffered successive waves of attacks by the Normans pirates. During the Middle
Ages the population settled on the site that today is known as the Old Town and the city was an important
settlement, when in addition to its port and fishing, it became an outstanding for textile manufacture. When
Spain became an important sailing nation it was frequent that expedition to explore unknown territories
departed from the port of A Coruña.
In 1208, Crunia received its city charter from King Alfonso IX, who also conferred a series of royal privileges
on the city. A year after in 1208, Crunia received its city charter from King Alfonso IX, who also conferred a
series of royal privileges on the city.
The greatest event in the history of A Coruña took place in 1588, when the ships of the Spanish Armada (la
Armada Invencible) sailed from the harbour of Ferrol to England. The fleet had some 130 galleons to attack
the British but only half the ships returned to Spain. A year aftter, the corsair Francis Drake, a loyal servant of
Queen Elizabeth I of England attacked the city, which was valiantly defended by the people of A Coruña, led
by the local heroine María Pita.
During the French invasion, A Coruña was the only city that stood up to the invading troops. Particularly
worthy of mention is the Battle of Elviña, which took place on 16 th January 1809 and during which General
Sir John Moore was fatally wounded whilst defending the city. Today his remains are buried in San Carlos
Gardens.
The 17 th and 18 th centuries were marked by intense trading activity with America and numerous Spanish
and European ports.
The 19 th century was a time rapid economic, cultural and urban development, reflected in the gallery
windows that line Avenida de la Marina, the Modernist buildings and the Kiosco Alfonso…
In the 20 th century, the city became a hive of activity, focusing on culture, progress and future. Recent years
have also seen major progress in the city’s economic, urban and cultural evolution… examples include the
construction of the Sea Promenade, parks and gardens, museums, the Convention Centre, Opera House,
ExpoCoruña, a venue for trade fairs, exhibitions and multicultural activities… which have all contributed to
turning A Coruña into a cosmopolitan and forward-thinking city.
The sea, is the first thing that strikes visitors arriving in the city by sea, land and especially by air. The
stunning views of the tidal estuary are truly unforgettable, but there is much more to discover besides.

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Walking around A Coruña
Old Town Route

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Modernist Route
The Modernist Style appeared as a radical break with this tradition, in line with the cosmopolitan and en-
terprising nature of the bourgeoisie. It was first introduced into the city in 1906 by the Cuban architect Ri-
cardo Boán y Callejas and the local architect Antonio López Hernández ,who imported ideas from Austria,
Switzerland and Germany. They brought in magazines, catalogues and photographs showing the designs of
the Austrian Otto Wagner and the Belgian Victor Horta, which the local Wonenburger foundry, of Belgian
origin, would turn into wrought iron.
The “Grammar of Ornament”, the work of the English designer Owen Jones (1808-1874) was to have a di-
rect influence on A Coruña´s Modernism architecture. Local artists decorated the facades and entrances
with lilies, horse chestnuts leaves, water plants, roses and camellias in multi-colored garlands. The rose of
Glasgow by the architect Ch. R Mackintosh and the creeping stems transporting sap to the plants tips take
control of the galleries.
As the East was a major source of inspiration, it is only natural that a Japanese influence is clearly in evi-
dence through the use of reeds and butterflies resting on water lilies, star-shaped holly leaves and lotus
flowers framing windows and lifts, giving rise to an ecological of architecture.
Josefina Cerviño Lago and Abel Fernández Maroño
Degree in History of Art

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Walking around A Coruña

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Walking around A Coruña
Picasso and A Coruña
In August 1891, Pablo Ruíz Picasso moved to A Coruña with his family. His father worked there as a teacher
at the School of the Fine Arts (da Guarda building). Picasso was 9 years old at the time. The Ruiz-Picasso fam-
ily set up their home on the second floor of number 14 Calle Payo Gómez, which currently hosts the artist’ s
House Museum which is owned by the City Council.
In A Coruña he pursued his studies at the School of Fine Arts and perfected his extraordinary ability as a
draughtsman. It was also in A Coruña that he embarked on his vocation as a painter and held his first exhibi-
tion in a former umbrella shop on Calle Real.
Picasso remembered A Coruña being and “exciting where he thoroughly enjoyed himself “, thought his fami-
ly underwent a trying time when his sister Conchita passed away.
During the four years he spent in the city, Picasso remained familiar with some of the city’s foremost spots ,
such us the Torre de Hércules, Riazor beach or the Parque de Santa Margarita.
In April 1895 Picasso’s family left A Coruña.

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Galician cuisine
The importance of eating, in Spain generally and Galicia specifically, cannot be over emphasized. The activity of
getting the family together and sharing a meal (with plenty of wine) over a couple of hours is a daily routine and
forms a major part of this regions culture. What the Galicians eat is also different to that of most English speaking
nationalities and the aim of this page is to highlight a few of their favourite dishes.
Shellfish and seafood
The Galicians will eat virtually anything that comes from the sea and shellfish are their undisputed favourites. Their
most popular dishes are:
The Vieira, a fan-shaped sea scallop (known as the pilgrim's shell) is not just the symbol of Santiago de Com-
postela, but also a regional delicacy. The Vieira harvested off the coast of Galicia are tastier and plumper
than those found in the rest of Spain. They can be eaten either, directly with a squeeze of lemon, with a
splash of "Albariño" wine, or more exotically coated with bread crumbs and spices.
Pulpo or octopus is not strictly speaking shellfish, but the Galicians slot it in the same category and it is per-
haps the most popular of all the fruits of the sea. Traditionally pulpo is cooked whole in a large pan, fol-
lowing which it is cut into bite sized pieces with scissors. It is invariably seasoned with paprika, salt and
first press olive oil.
Calamares (squid) are deep fried in a batter of fine flower (sometimes with egg) and sprinkled with lemon
juice.
Navajas (which means pocket knives) are an acquired taste and are the animal or shellfish that resides within
a razor shell. They are popular and expensive, but I suggest you ask to see one before you order.
Percebes are another shellfish, particular to Galicia, and are harvested from the rock faces along the "finis
terrae" (coast of death). Many lives have been lost by the fishermen who pull these crustaceans from the
jagged rock faces as the sea pounds against them.
Almejas a la marinera are small crustaceans cooked in wine and served in a similar way to "mussels" and
again they are a speciality of Galician cuisine.
Langosta and Langostinos, respectively, are lobster and very large prawns and are as popular (and cheap) as
veal, beef, pork and lamb.
Additionally the Galicians love all manor of crabs and lobsters. Some of the crabs in particular can be very small
and are eaten almost whole. Anything in a shell is also considered a delicacy and every kind of clam and barnacle
has a place in Galicia’s cuisine. Shrimps and prawns are also very popular, although you will notice that the locals
think smaller is better and will normally select a small sweet shrimp in favour of a large less flavourful tiger prawn.
Meats based cuisine
Lacon con grelos (salted ham with turnip heads) is one of Galicia’s best known dishes and is comprised of pork
(lacon), the leaves of turnip tops (grelos) and the traditional Galician sausage "chorizo" with which it is served. Po-
tatoes, usually simmered in a paprika liquor, add the additional vegetable. The end result is not to every ones lik-
ing.
Cured meats
Like the rest of Spain, the residents of this district like cured meats, especially hams. Lamb is not that popular and
veal is favoured over beaf. The chorizo sausage, of which there are many different varieties, are also popular and
are used both in cooking (for flavour) and as a filling in a sandwich or Tapas.
Pies
The empanada is a crusty pie made with a pastry that has a taste and texture somewhere between a pizza base
and short crust pastry (it is made using a yeast risen dough). The empanada is one of the symbols of Galicia and
can have a multitude of different fillings. Typically, empanadas are made up with either, veal, pork, beef, tuna, cod
or shellfish, all with the addition of onion and saffron (which give them their distinctive colour). Empanadas play a
significant role in many festivals events and have been adopted throughout the rest of Spain.
Stews
Caldo gallego is a hot stew which has its history in poverty. Today it is made using the ingredients of potatoes, cab-
bage and haricot beans with one or more meats, typically ham (jamon) chorizo or pork. Its origins however suggest
that, like most stews, it was a way of using up “left overs”, poor cuts of meat and generally trying to make some-
thing out of nothing. A thinned down broth or soup like version of “caldon” is also made.
Torta de Santiago is the cake or desert of Galicia and is made of a pastry case containing a sponge filling that is
dusted with icing sugar and has the emblem of Santiago at its center. It tastes pretty good. Large sweet loafs of
bread encrusted with sugar are also popular and although not really a desert, should suit anyone with a sweet
tooth.

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Walking around A Coruña
Galician Cheeses
Spain has over 80 different cheeses and is one of the most varied producers of this dairy product in the world. Gali-
cia has four cheeses of particular note and they are:
• Queso de Perilla, (also called Queso de Teta).
• La Coruña y Lugo (also known as ( Queso de Ulloa, or Queixo do País). Both the above are aged from soft to
semi-cured and made from cow´s milk.
• Queso de San Simón de la Cuesta. This cheese is also made from cow´s milk, but is smoked and produced in
small sizes called “Bufones”.
Puertos del Cebreiro (also known as Queso Cebrero) is an aged cheese made predominantly from cows milk.
Bars and Tapas bars are everywhere in Galicia and serve snacks throughout the day and night. Tapas is not just a
taster, but a type of food, and can be served in ration sized portions. If you want to try tapas the most popular are,
calamares (deep fried squid in batter) the smaller the better, pulpo (octopus), which should not be chewy if cooked
quickly and correctly, pimientos de Padron (fried chili peppers from Padron), very popular in Galicia and lomo (thin
wafers of pork fried in a garlic olive oil) which I would recommend. The list is however endless and some small bars
may have as many as 50 different varieties of tapas. These bars also serve excellent sandwiches called bocadillos (a
filling in a roll or crispy bread).