Jamon Bellota 2007 BEHER Bernardo Hernandez Guijuelo Salamanca

Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of

Castile and León Castile and León ( es, Castilla y León ; ast-leo, Castiella y Llión ; gl, Castela e León ) is an autonomous community in northwestern Spain. It was created in 1983, eight years after the end of the Francoist regime, by the merging of th ...

in Spain. This cuisine is known for its cooked dishes ('' guiso'') and its grilled or roasted meats (''

asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, por ...

''), its high-quality

wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...

s, the variety of its

dessert Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts o ...

s, its

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s (''

embutido (Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed wit ...

s''), and its

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

s. In addition, in certain areas of Castile and León, one can find the important production of

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus '' Malus''. The tree originated in Central Asia, where its wild ancest ...

almond paste Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to ''marzipan'', but has a coarser texture. Almond pas ...

, and more. Castilian-Leonese cuisine is built around stews and asados, as well as a large assortment of desserts. The major dishes in this cuisine are of

veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...

, '' morcillas'',

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

s (such as

green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedali ...

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

s, and

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

s), simple soups with

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

, and select wines. Other major dishes include

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

and ''embutidos'', found all over Castile and León, but that reach their peak in

Salamanca Salamanca () is a city in western Spain and is the capital of the Province of Salamanca in the autonomous community of Castile and León. The city lies on several rolling hills by the Tormes River. Its Old City was declared a UNESCO World Herit ...

(specifically in

Guijuelo Guijuelo () is a municipality located in the province of Salamanca, Castile and León Castile and León ( es, Castilla y León ; ast-leo, Castiella y Llión ; gl, Castela e León ) is an autonomous community in northwestern Spain. It was cr ...

and Candelario); several types of ''

empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i ...

s''; roast lamb and

suckling pig A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in ...

; '' morcilla''; haricots; ' (eaten in reverse order); '' botillo'' of Bierzo; '' jamón'' from Guijuelo; and '' queso castellano'' (a sheep's-milk cheese). Major wines in Castilian-Leonese cuisine include the robust wine of Toro, reds from

Ribera del Duero Ribera del Duero is a Spanish Denominación de Origen Protegida (DOP) located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and León. It is also one of several recogn ...

, whites from Rueda, and

claret Bordeaux wine ( oc, vin de Bordèu, french: vin de Bordeaux) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River. To the north of the city the Dordogne River joins the Garonne forming the ...

s from Cigales.

Some typical dishes

* '' Sopas de ajo'' * ' Ávila * ' * ''

Yemas de Santa Teresa Yemas de Santa Teresa (en: Yolks of Saint Teresa) or ''Yemas de Ávila'' (en: Yolks of Ávila) is a pastry that is identified with the Spanish province of Ávila. Its fame has spread across the country and they can be bought throughout Spain b ...

'' * ' * '' Hornazo'' * '' Judías de El Barco de Ávila'' * ''

Cuchifrito Cuchifritos () or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil an ...

'' * ''

Tostón asado {{Short description, Spanish pork dish Tostón asado or cochinillo asado is a dish consisting of roast suckling pig. It is commonly used in the Spanish cuisine of Castile, with the variants of Arévalo and Segovia being the most popular ones, altho ...

o cochinillo'' Judias de El Barco de Ávila

Burgos * ' * '' Lechazo'' (

) * ' (

) * ''

Olla podrida (, also , , ; literally "rotten pot", although ''podrida'' is probably a version of the original word ''poderida'', so it could be translated as "powerful pot") is a Spanish stew, usually made with chickpeas or beans, and assorted meats like pork ...

'' * ' León * Botillo * Cecina * Morcilla de León *

Valdeón cheese Queso de Valdeón (''Queisu de Valdión'', in Leonese language) is a Spanish blue cheese from León. The cheese is made in Posada de Valdeón, in the northeast of the province of León, and is wrapped in sycamore maple (''Acer pseudoplatanus' ...

* Sopas de ajo leonesas * Vino de Tierra de León * Cocido maragato Palencia * Menestra de verduras * Lechazo asado * Patatas a la importancia * Cangrejos de río con tomate * Morcilla de Fuenteandrino Salamanca * Hornazo *

o cochinillo * Limones * Amarguillos * Chochos de yema * Farinato Segovia * Cochinillo asado o tostón * Ponche segoviano * Judiones de la Granja * Chorizo de Cantimpalos * Lechazo asado Soria * Torreznos * Culeca * Chanfaina * Perdices y codornices escabechadas Valladolid Plato de lechazo, Valladolid

* Lechazo asado * Mantecados de Portillo * Morcilla de Valladolid * Gallo turresilano * Salchichas de Zaratán * Vino de Cigales (Wine of Cigales) * Vino de Ribera de Duero (Wine of Ribera de Duero) * Vino de Rueda (Wine of Rueda) * Vino de Tierra de León (Wine of Tierra de León) * Vino of Toro (Wine of Toro) Zamora * Rebojo * Arroz a la zamorana

External links {{in lang, es

Patrimonio Gastronómico de Castilla y León

Alimentos de Castilla y León

D.O. Ribera del Duero

D.O. Cigales

D.O. Rueda

D.O. Toro

Some typical dishes

See also

External links {{in lang, es