Castilian cuisine
The Castilian cuisine is the cuisine of the Spanish regions of Castile and Leon , Castile-La Mancha and Madrid .
The Castilian cuisine is characterized by the dry, continental climate of central Spain, the meseta . In Castile, simple peasant and shepherd dishes are prepared, especially legume stews and grilled pork and lamb.
Castile dishes
- Olla podrida , a stew from Burgos
- Cocido madrileño , chickpea stew from Madrid
- Suckling pig from the oven
- Pisto manchego , braised vegetables (peppers, tomatoes, zucchini)
- Callos , tripe
- Sopa de ajos , garlic soup
- Gazpacho manchego , a stew from La Mancha
Regional specialities
- Cecina , jerky meat from León
- Morcilla , black pudding from Burgos
- Serrano ham and chorizo from Salamanca
- Anise liqueur
cheese
Castilian cheeses are mainly made from sheep's milk. The best known are the Manchego cheese from Castile-La Mancha and the Queso Zamorano cheese from the province of Zamora . In Burgos , a fresh cheese made from sheep's milk is produced, the Queso de Burgos .
Viticulture
Some of the most important Spanish wine regions are found in Castile. The areas of La Mancha and Valdepeñas are outstanding here because of their production volume, as well as Ribera del Duero and Toro for their high-quality red wines . The Rueda growing region is known for its white wines , while rosé wines are primarily produced in Cigales .