Castile and León
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Saborea Castile and León: Una aventura gastronómica única
Explora los sabores auténticos de Castile and León en una experiencia gastronómica inolvidable.
Gastronomía local
The gastronomy of Castilla y León is a cuisine of roasts, legumes and stews, robust and honest, based on the excellence of the raw materials. It is the kingdom of lamb and suckling pig roasted in a wood-fired oven and the birthplace of some of the best wines and sausages in Spain.
Especialidades Regionales
Roasted lamb
The star dish. Suckling lamb (that has only suckled) slowly roasted in a wood oven in a clay pot, with only water and salt. The skin is crispy and the meat incredibly tender. Famous in Aranda de Duero and Peñafiel.
Roasted Suckling Pig
The emblem of Segovia. A young suckling pig roasted until the skin is so crispy that it can be cut with the edge of a plate, as tradition dictates. The meat is white and juicy.
Burgos blood sausage
A blood sausage made of rice, onion, butter and spices, which is usually fried in slices or used in stews. It is one of the most famous in Spain.
Guijuelo Ham
One of the most prestigious Iberian hams with Designation of Origin. Produced in Guijuelo (Salamanca), it is famous for its sweet flavor and not very fibrous texture.
Legumes (La Granja Bean, Armuña Lentil)
The basis of spoon dishes. Don't miss a good stew of Judiones de La Granja (huge and buttery beans) or Lentils de la Armuña (small and thin).
Castellana Soup (Garlic Soup)
A humble and comforting soup, made with stale bread, garlic, paprika and ham. A poached egg is often added at the last minute.
Botillo del Bierzo
A strong delicacy from the El Bierzo region (León). Different pieces of pig meat (rib, tail, backbone) stuffed into the pig's cecum and then smoked and semi-cured. It is cooked and served with potatoes and cabbage.
Lo que destaca
- Roasted lamb
- Roasted Suckling Pig
- Burgos blood sausage
- Guijuelo Ham
- Legumes (La Granja Bean, Armuña Lentil)
- Castellana Soup (Garlic Soup)
- Botillo del Bierzo
A tener en cuenta
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