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Results: Showing from 1 to 25 of 1915 results

• The cuisine of Castile-León.

  Gastronomy | [Gastronomic information]

  … (Castile-Leon) Castilla-Leon, modern cuisine, roasts and much more. Castilla-Leon is the largest of the Spanish Autonomous Regions. It is comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastr…

• La Armuña lentils.

  Gastronomy | [Products]

  … (Castile-Leon) La Armuña lentils are the ripe, dried fruit separated from the pod of leguminous plants of the Lens culinaris medius; species, and, in particular, the variety called Rubia de La Armuña. They are planted in autumn, preferably in October, and are harvested at the end of June or beginnin…

• El Barco Beans from Avila.

  Gastronomy | [Products]

  … (Castile-Leon) El Barco Beans from Avila are noteworthy for their excellent cooking qualities and good organoleptic properties. El Barco beans from Avila are dried beans from the 'Phaselous vulgaris, L' family. There are 7 varieties (White round, White kidney, Purple long, Purple round, Arrocina, Fl…

• Guijuelo cured ham.

  Gastronomy | [Products]

  … (Castile-Leon) In the south-east of the province of Salamanca, at an altitude of over 1,000 metres, Guijuelo gives its name to one of the most important Spanish regions in the art of Iberian ham curing. It comes from Iberian breed animals crossed with Duroc Jersey (no more than 25%), raised in Extre…

• Castellano cheese.

  Gastronomy | [Products]

  … (Castile-Leon) Castile-Leon is the Spanish region with the greatest industrial cheese production. 85% of pure sheep's milk cheese is made there, among which Castellano is the best known. It is made throughout the region of Castile-Leon from milk coming from sheep of the Churra and Castellana breeds.…

• Burgos cheese.

  Gastronomy | [Products]

  … (Castile-Leon) Fresh Burgos cheese is the most typical one from the province. Nowadays, because of its many uses, it is commonly eaten throughout Spain. The so-called Burgos cheese takes its name from the Castilian city where it is made. It is a fresh, soft, watery cheese made with sheep's milk. It …

• Fermoselle oil.

  Gastronomy | [Products]

  … (Castile-Leon) Oil from Fermosell is made in the place of the same name, in Los Arribes del Duero, Zamora. It is an extra virgin olive oil obtained from the 'manzanilla' olive variety. It has been known since Roman times, when the traditional method for making it in mills was already understood. The…

• "Bollo Maimón".

  Gastronomy | [Products]

  … (Castile-Leon) Also called 'Salamanca wedding cakes' or 'marriage sweets" because of their association with traditional Salamancan weddings, the "bollo Maimón" is a home-made cake with an ancient tradition.. Since the Spanish Golden Age, the presence of this cake has been common at celebrations and …

• Reineta apples from El Bierzo.

  Gastronomy | [Products]

  … (Castile-Leon) The Reineta apples from El Bierzo are known for their delicious flavour and excellent quality, and are one of the references for fruit in Castile-Leon. The Reineta apple is grown in several regions on the Iberian Peninsula, but the topological and climatic conditions in the El Bierzo …

• Beef from Avila.

  Gastronomy | [Products]

  … (Castile-Leon) The cattle that produced 'Beef from Avila' belongs exclusively to the Iberian Avileña-Black breed, raised mostly in the meadows of Castile-Leon and Extremadura. They are solid black animals, although lighter tones are allowed. They are known for their rusticity, fertility and longevit…

• Bierzo "botillos".

  Gastronomy | [Products]

  … (Castile-Leon) Bierzo "botillos" are tasty pork sausages, with the undisputed leading role in the cuisine of the county of El Bierzo. The "botillo" is a meat product made in the Leonese county of El Bierzo, with different parts from the butchering of the pig (above all ribs and tail), chopped up and…

• Nicanors from Boñar.

  Gastronomy | [Products]

  … (Castile-Leon) In about 1880 Nicanor Rodríguez, a baker from the Leonese area of Boñar, created some delicious sweets made from a fine layer of puff pastry that soon began to become famous in the county. A century later, Nicanors, as they ended up called by popular derivation, have become one of the…

• Valdeón cheese.

  Gastronomy | [Products]

  … (Castile-Leon) The origin of Valdeón cheese is very ancient. It has always been closely related with the farming/pastoral culture of the Valdeón valley. The area for making Valdeón cheese is concentrated in the valley with the same name, in the province of León, lying in the Picos de Europa. It is a…

• Villalón cheese.

  Gastronomy | [Products]

  … (Castile-Leon) Traditional cheese made historically by the shepherds of the county of Tierra de Campos for their own consumption. It can be eaten fresh or matured; in both cases it is excellent. Villalón cheese, also called Pata de Mulo, is made in the place with the same name, in Valladolid, with m…

• Lamb.

  Gastronomy | [Products]

  … (Castile-Leon) Lamb is the offspring of sheep; its meat is considered one of the most tender and delicious meats. There are different types of lamb, depending on their age when they are slaughtered and, of course, their breed, since it is not all limited to the classic distinction between Churras an…

• Bierzo conference pears.

  Gastronomy | [Products]

  … (Castile-Leon) The Conference pear, grown in the Leonese county of Bierzo, has unmatched flavour and texture, qualities that make it a much appreciated variety. Although it is not a native crop in Bierzo, it can be demonstrated that, since the first plantations in the area, this variety has become p…

• Zamorano Cheese.

  Gastronomy | [Products]

  … (Castile-Leon) For over 100 years Zamora has been famous for its sheep's milk cheeses. Zamorano cheese is a pressed cheese, made with the milk of the Churra and Castilian breed sheep native to the province of Zamora. The milk used to make it must be whole and clean, without colostrum that could adve…

• Alba de Tormes caramelised almonds.

  Gastronomy | [Products]

  … (Castile-Leon) There is evidence in the city archives that high quality caramelised almonds were already being made in the Benedictine convent of Santa María de Dueñas, in Alba de Tormes, Salamanca by 1835. They soon became famous throughout the county in direct competition with those made in other …

• Tierra de Campos pigeons.

  Gastronomy | [Products]

  … (Castile-Leon) Since far-off times, pigeons from Tierra de Campos have been considered one of the products that make up the culinary tradition of Castilla y León. Already by the Middle Ages, the pigeon was a bird normally eaten by the kings and courtiers of Castile and León. It must not be forgotten…

• Fresno de La Vega peppers.

  Gastronomy | [Products]

  … (Castile-Leon) Sweet pepper grown and produced in Fresno de la Vega. It is a traditional horticultural crop from Fresno, where it forms an important basis of the economy. The production is intended to be sold, individually and collectively, in regional and national markets, although the main market …

• Bierzo pepper.

  Gastronomy | [Products]

  … (Castile-Leon) Tasty preserve from the county of Bierzo. Growing peppers is traditional in the county of Bierzo, in León. Its microclimate favours the production of this vegetable, which takes on a spicy, slightly hot, flavour and an intense fragrance. Once harvested, when the fruit reaches its char…

• Ávila "yemas" (egg yolk cakes).

  Gastronomy | [Products]

  … (Castile-Leon) This is undoubtedly one of the most famous confectionery products from Castella y León; it is also the most typical product from the city of Ávila. The origin of these sweets is quite confused: they could come from a recipe from one of the convents that abound in the city or it could …

• Roast suckling pig.

  Gastronomy | [Recipes]

  … (Castile-Leon) Ingredients. Ingredients for 6 people: 2,1/2 kg of suckling pig 1 head of garlic 500 g of potatoes 1 large onion 1/2 cup of white wine bay leaf salt ground pepper 1/4 cup of olive oil. Preparation. Wash the suckling pig and dry. Singe the ears, trotters and any part containing hair or…

• Grandmother's meatballs.

  Gastronomy | [Recipes]

  … (Castile-Leon) Ingredients. Ingredients for 4 people: 350g of minced beef 350g minced pork 1 onion 1 piece of garlic 1 slice of bread (crumbled) parsley 3 spoonfuls of flour 1/2 cup of white wine 1 egg 3/4 cups of olive oil salt 2 sprigs of time. Preparation. Peel the onion and chop it finely, peel …

• 'Bollo maimón'.

  Gastronomy | [Recipes]

  … (Castile-Leon) Ingredients. Ingredients: 4 eggs 100 gm of sugar 1 spoonful of liquor 150 gm of starch flour grated lemon rind. Preparation. Break the eggs into a bowl and mix with the sugar, liquor and grated lemon rind, until the mixture turns white. Next, add the starch flour by spoonfuls and blen…