Gastronomy Madrid traditional gastronomy is part of the Castilian gastronomy, of which it preserves culinary characteristics inherited from the time of Philip II: Cocido madrileño Callos a la madrileña Sopa de ajo (garlic soup) Casquería (offal) Tortilla de patatas (potatoes omelette) Bocadillo de calamares (squid baguette) Patatas bravas Chopitos Gallinejas Some of these ‘typical from Leia mais sobreGASTRONOMY (GASTRONOMÍA) – MADRID[…]


Gastronomia O município de Simancas faz parte da área de produção de cordeiro ou cordeiro. Por isso, em sua gastronomia destaca o cordeiro assado no forno a lenha, as costeletas de cordeiro grelhadas, o espeto de cordeiro grelhado, além de tudo relacionado à carne de porco, como salsichas, caça, queijos , cogumelos, alho e sopas Leia mais sobreGASTRONOMIA (SIMANCAS)[…]


Gastronomy The confectionery is rich and varied in different localities; there are donuts, morenitos, pelusas, amarguillos and nevaditos in Nava del Rey; “El Dulce de Letuario” in La Seca; the “Arrastraos” of Fresno el Viejo and “Alaejos”, made with pork rinds; as well as “Las cagadas de gato”: sweet donuts made with milk, flour and Leia mais sobreGASTRONOMY (GASTRONOMÍA) MATAPOZUELOS[…]


Gastronomy The king of the gastronomy is without doubt, the young lamb. The pork dishes and the cheeses have also their important place in Olmedo cuisine.  From Olmedo confectionery, it stands out the delicious pastries, the artisanal Spanish nougats, the oil donuts, the “cagadillas de gato” (fried donuts), the sugar buns, the muffins, the “mudejaritos” Leia mais sobreGASTRONOMY (GASTRONOMÍA) OLMEDO[…]

Gastronomy (Gastronomía) Coca

Gastronomy  In its restaurants you can taste typical Castilian dishes: Castilian soup, roast lamb and pork, chops, chorizo and lomo ‘de la olla’ (of the pot). They also produce excellent cold meat and hams using artisan methods. The vast pine forests allow collect pine nuts, mushrooms and porcini of excellent quality. The tradition of making Leia mais sobreGastronomy (Gastronomía) Coca[…]


Gastronomy The gastronomic product par excellence of all the towns of Segovia is the piglet. The higher piglet production areas in the province are Cuellar and Santa María la Real de Nieva. In many of the festivities, people eat traditional sweets like ring-shaped pastries, hojuelas (a type of pancakes) and florones (a type of pastry). Leia mais sobreGASTRONOMY (GASTRONOMÍA) SANTA MARÍA LA REAL DE NIEVA[…]


Gastronomy The most traditional dish from Segovia is the piglet or young lamb, as well as the lamb. In our days, the pig slaughtering season still exists in the province villages, during the coldest months. There are also famous sweets, such as the rosquillas, soplillos, florones, hojuelas and tortas. Most of them are made by Leia mais sobreGASTRONOMY (GASTRONOMÍA) SEGOVIA[…]


Gastronomy The product par excellence of La Granja is the judión (a bean with a wider leaf), grown in the village vegetable gardens. Due to the fact that its current production level (2006) does not allow creating a denomination of origin, judiones are also produced in other places, such as Barco de Ávila, using La Leia mais sobreGASTRONOMY (GASTRONOMÍA) LA GRANJA DE SAN ILDEFONSO[…]


GASTRONOMY Alcalá gastronomy is part of the traditional Castilian food: soups, roasts and vegetables. The typical food from Castilla-La Mancha has names that, in many cases, come from Don Quixote’s stories. Specially, the Spanish migas with chorizo, the fried eggs or the garlic soup deserve to be mentioned. Among the main courses we have roast Leia mais sobreGASTRONOMY (GASTRONOMÍA) ALCALÁ DE HENARES[…]


GASTRONOMY Rascafría is famous for its good gastronomy, a tourist attraction that lasts the whole year. The celebration of the of Mushroom Gastronomic Sessions, Hunt and Wine (in October and November) proves the relevance of the seasonable products, such as mushrooms and game, in the elaboration of the traditional cooking from Madrid mountain range. During Leia mais sobreGASTRONOMÍA (GASTRONOMY) RASCAFRÍA[…]