 |
Valladolid: a long culinary tradition
Valladolid's cuisine is clearly Castilian because of the regional products it uses, its loyalty to tradition and the establishment of ancestral dishes. At the same time – perhaps influenced by its condition as the capital of the Autonomous Community – a new, creative cuisine has emerged, which is lighter and a bit daring in the combination of local ingredients.
In Valladolid they love meat, especially roasted. Suckling lamb, suckling pig and baby goat are very popular, as well as game meats like partridge, quail and rabbit, prepared in a myriad of ways. When it comes to poultry, hen stew with egg yolk sauce (en pepitoria) is something of an institution within Spanish cuisine and Tordesillas' rooster, a type of rooster raised in Tordesillas following ancestral methods, is also a delicacy.
 | | Food products you should try... |
| |
 | Asparagus
| | |
| Black pudding
| | |
| Broad beans
| | |
| Caramelized almonds
| | |
| Chickpeas
| | |
| Ciegas (round dessert with egg yolk and liqueur)
| | |
| Endive
| | |
| Hen
| | |
| Milky cap mushroom
| | |
| Pan lechuguino (traditional bread from Valladolid)
| | |
| Partridge, quail, rabbit, etc.
| | |
| Rooster from Tordesilla
| | |
| Sausages from Zaratan
| | |
| St. Clare's sponge cakes
| | |
| Suckling lamb
| | | | |
 | | Don’t forget to try...... |
| |
|
| | |
| Game meat stew
| | |
| Hen en pepitoria (egg yolk sauce)
| | |
| Marinated hare
| | |
| Milky cap mushroom with lamb and potatoes
| | |
| Rooster stew
| | | | |
| Where to eat (Campsa Guide selection) |
|
|
|