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Zamora: a land of bread and wine
The province of Zamora, in Castile-León, is a true Romanesque museum, when it comes to art. When it comes to food, we may call it the land of excellent bread and wonderful wine, not to mention the whole array of local products that make it a great place for any gourmet.
Meat is very important to Zamora's cuisine. Roast baby goat and roast suckling pig (called either cochinillo or tostón) are very popular dishes. Veal from Aliste, Sayago and Sanabria enjoys deserving fame thanks to the quality of the bovine breed and to the environmentally-sound breeding system they have implemented.
 | | Food products you should try... |
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 | Farinatos (sausage)
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| Aceitados (hard, round pastry)
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| Asparagus from Guareña
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| Borrachos (square sponge cakes soaked in liqueur and syrup)
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| Chickpeas from Fuentesano
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| Chorizos (Spanish sausages cured with paprika)
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| Císter tart
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| Farinatos (sausage)
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| Feos (Zamoran pastry)
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| Frog's legs
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| Garlic
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| King oyster mushrooms, milky cap mushroom, boletus, etc.
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| Pine nut ball
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| Roast lamb
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| Salchichón (salami-type sausage)
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| Trout from Sanabria
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| Veil from Aliste, Sayago and Sanabria
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 | | Don’t forget to try...... |
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| Cocido (meat, potato and chickpea stew)
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| Cod a la tranca (with garlic and paprika)
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| Rice with seafood
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| Roast baby goat or suckling pig
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| Sanabria-style octopus
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| Stuffed hake
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| Where to eat (Campsa Guide selection) |
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