Castilla y Leon

Historical influences play a major part in the varied gastronomy available in this region. Jewish, Arab and Christian based cuisine is on offer across the region. In places such as Leon, Salamanca and Valladolid. Stews based on Christian cooking would include pork. Those based on ancient jewish or arab recipes would use lamb.

The famous stews, cocido and olla podrida, originate from the high plateau of Spain. Meat is a must in many traditional Castillian dishes. Food is prepared and cooked here as it has been for centuries. Fancy sauces or elaborate means of preparing meals are largely unheard of in Castilla y Leon.

Popular dishes include so called 'lacquered' pork ribs (Costillar de Cerdo Lacado) or Catalan meat and vegetable stew (Escudella I Carn D'olla). And don't forget to dip locally baked bread in all those stews. The Pan Candeal is enjoyed all over Spain, but it is here where it is most treasured. It is a Castillian round loaf that has a diamond shape carved into its surface. 

The area also produces some of the best lentils, legumes and pulses on offer at Spanish markets. If you want cheap, wholesome and filling food, then a Castillian meat or vegetable stew mopped up with local bread is for you. And there's no better place to enjoy such traditional Spanish fayre than in Castilla y Leon.