With some frequency tends to speak in Jacobean pilgrims scopes of tourism with some purists sneer putting values pilgrim and pilgrimage. Scalpel is needed on this issue, because neither is gold that glitters all that shit we sneer. Not infrequently the sight and smell deceive us. There are tourists who are true pilgrims and pilgrims are mere assumptions backpack tourists and shelter. The quality depend on the person, not the context. No one is more or less than anyone. Could be a good topic of conversation, but I intend to now assess the presence of tourism in the world of pilgrimage.
The Mercado de Abastos de Santiago is one of the most lively and interesting places in the city. A place where the pilgrim or tourist can live Galicia through its five senses. In addition to the largest variety of fresh products from Galicia, the market offers handicrafts, coffees, bars and even a kitchen service for the products you choose.
The Casa del Cabildo is one of the best known in Santiago, any pilgrim or tourist who has walked around the cathedral will remember its magnificent façade, but surely what he does not know is that it is only four meters thick!
The great façade that we see in the Plaza de Platerías is nothing more than a scenographic backdrop. This was conceived as a kind of decorative closure that allowed the grandeur of the cathedral's plazas to be maintained.
- Visit to the Cathedral covers includes two consecutive guided tours: the Thepalais Archbishop Gelmírez and climb to the roof of the temple.
O Cebreiro is one of the most legendary places of the Camino de Santiago, famous for its historical past, legends and miracles ... but also for its cheese, which is one of the most famous in Galicia. This soft and grainy white cheese is made entirely from cow's milk, with no preservatives or additives.
If its flavor is distinctive so too is its shape, which has been compared to that of a toadstool or a chef's hat. But despite its long history, in the twentieth century it came close to vanishing altogether and was only remembered by a few village dwellers who made it for their own consumption. In 1991, however, its survival and status was assured when it was recognized as being a ‘Quality Product Gallego.’ Thereafter its production and fame have gone on increasing, while its exquisite quality has been scrupulously maintained. In the past, the fame of this cheese spread wide and far and this was due in large part to the pilgrims who talked of its excellence everywhere, so that the news even reached the ears of the kings of Spain.