castilla y leon

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.

local Info

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.

What to see

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.