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A great variety of cheeses
If you get the chance to travel through the province of Salamanca, one of the things that you must not miss is the great variety of cheeses that they have, all made with sheep's milk and put through a careful process of ripening. Also try another traditional product: the hornazo, a pie made with Spanish sausage cured with paprika, pork loin and hard-boiled egg, eaten at festivities, specially during the celebration of Lunes de Aguas.As in the rest of Castile-León, in Salamanca the food is rich and hot dishes abound, the best cuisine to help the body face the harshness of winter. The lentils from Armuña with Spanish sausage cured with paprika are famous and the minced meat from Tejares delicious. Try the simple but awesome patatas meneás (shaken potatoes) which constitute a great example of an excellent dish that takes only very simple ingredients.
Sweet, sweet dessert
Desserts that are varied as well as delicious. The bollo maimón (a ring-shaped sponge cake), the turrón (an almond and honey bar, similar to nougat) from Alberca, the caramelized almonds from Alba, the floretas (a sweet made with eggs, sugar and flour), the sacatrapos (fried rolls with lemon, aniseed and liqueur), the aranjules (made with honey, almonds and walnuts) and the white pastry known as chocho, covered with syrup, are a few of the treats that the traveller will be delighted by at the bakeries of Salamanca.
Wines and restaurants
Salamanca's wines come from two regions: Arribes del Duero, with the variety Juan García and Sierra de Salamanca, with the variety Rufete and the Tiriñuelo wine. The wines from these lands, even though they do not belong to any Designation of Origin, are excellent wines that go very well with the regional food. If you visit Salamanca and want to try the delicious local food, go to Chez Víctor, in the capital, rated 1 sun by the CAMPSA guide, or to the restaurants El Albero or Chapeau, also in Salamanca.
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