Search by region
Traditional food
Alubias
The cuisine of Castilla y Léon is of high reputation in all Spain.
Certainly many typical dishes have been influenced by the nearby mountains
and cold winters:
Cochinillo al Fuego, or roasted suckling pig; Chafaina, rice with meat and
chorizo sausage; meat pies like Hornazo and Chichas are among the best known
recipes. Cured ham from Guijuelo is enjoyed widely, as is cheese from Hinojosa
del Duero; Alubias, a delicious kind of bean from La Alberca, and almonds
are very well known.
Castilla y Leon is not only the largest region of Spain, but as well the largest region of all the European Union. The elevated plain is limited by the the mountain ranges Sistema Iberico to the east, Cordillera Central to the south, Cordillera Cantabrica to the north and by Duero river towards Portugal.
Castilla y Leon came together in 1983, when the regions of Castilla la Vieja and Leon were united. Both have been central areas of Spanish medieval history, and the importance during that epoch is still evident in many cathedrals, monasteries, castles and fortificated towns, many of which are preserved in perfect state.
Basilica de San Isidoro
Formerly the capital of the region, it gave its name
to the Community. The city's most famous monuments are its great Gothic cathedral,
the church Basilica de San Isidoro with valuable Romanesque frescoes in its
crypt, and the San Marcos monastery of Renaissance period. Close to Leon
you may visit the legendary Roman gold mines Las Medulas.
Search by region
