Discover Spain's unsung food capitals: 11 culinary cities worth the trip
Original source: Lonely Planet
By Isabella Noble (24 Apr, 2022)
Compilation: Literature and Culture
Editor: Since the lockdown of Shanghai, until June 1, the lockdown was lifted, and I have been at home for 75 days... In the various expectations of the outside world, it seems that all kinds of food occupy a lot of space in the mind, but also because the abundance of materials during the closure period is very low, and many ingredients that awaken their taste buds are difficult to buy. I guess my friends in Shanghai have a deep understanding. So this issue I still want to do a food content, so we went back to Spain, this country of sunshine and food, late at night poisoning, to feed the reader, anyway, let's go, this time with the city as the coordinates, to see what is delicious. (Long warning!) ）
Typical of Andalusia feature tiled tables and fresh dishes © getty Image
Appetizing olive oil, a ship full of fresh seafood, a one-of-a-kind Sherry, vanilla-flavored cheese, a little Bit of Andalusia (1) tapas (the Spanish national food culture) – just a bite to eat on the menu of the southern Spanish town of Sanlucar (2), which has just been named the 2022 Capital Española de la Gastronomía.)
For the past decade, Spain has focused every year on a lesser-known city or region, creating wonders with local produce and flavors, and making its fascinating cuisine the main tourist specialty. So today, the unveiling of the "City of Gastronomy" is the most exciting and anticipated event in the Spanish culinary world every year, with a series of events filled with it: food competitions, chef's tables, tapas road and much more. With Sanlucar topped this year's crown, let's visit this mouth-watering gastronomic capital.
(1) Andalusia: Andalucía, the southernmost autonomous region in Spain and the largest and second most populous autonomous region, administers 8 provinces: Almeidar, Cadiz, Córdoba, Granada, Huelva, Jaén, Malaga and Seville.
(2) Sanlúcar de Barrameda, Sanlúcar de Barrameda, or Sanlúcar de Barrameda, is a town in the northwestern part of the province of Cádiz (Cádiz, the southernmost city in Spain and the southernmost point on the European continent).
Entre Botas' paella (Sanlukar's famous local restaurant) © Lonely Planet
1, Sanlúcar de Barrameda, Andalucía
Imagine this scenario: you've managed to cram yourself into a crowded tapas bar, and then a shrimp pie appears on the countertop with chopped parsley (1) and onions. This is the popular Tortillita de Camarones in the province of Cadiz, an iconic specialty of the Río Guadalquivir, sea salt-scented Sanlucar in western Andalusia. It would be perfect if you sent it with a glass of Manzanilla, a sherry gifted by the Atlantic climate that is only produced in Sanlucar.
Fried flounder and squid, duck rice (Arroz con Pato), seafood stews, and rice in broth (Arroz Caldoso, easily confused with paella, but not), are all a tip of Sanlukar's endless cuisine. The local potatoes in Papas Aliñás taste as fine as velvety, a potato salad accompanied by olive oil, onions, parsley, sherry vinegar and usually a little tuna.
Indulge in the Barbiana on the lively Plaza del Cabildo, the Casa Balbino on a huge terrace, or head to the Beach of Bajo de Guía, where a series of acclaimed open-air restaurants along the banks of the Guadakivir River, including the "Casa Bigote", is one of the best.
For creative Sanlucar cuisine, try the "El Espejo" (Barrio Alto, in the old Otto settlement area) or the "EntreBotas" ("Among the Boats", hidden in the Hidalgo-La Gitana winery, bodegas Hidalgo - La Gitana, now run by the eighth generation, founded in 1792, producing the famous La Gitana Manzanillas), both creative restaurants were founded by chef José Luis Tallafigo. Meanwhile, "Sanlúcar Smile" operates an expert-led food tour (Sanlúcar Smile, an institution that promotes local culture and tourism), and the Town's Mercado de Abastos is a feast for fresh Andalusian produce.
(1) Parsley: Parsley, is an herbaceous plant of the genus Parsley of the subfamily Parsley of the umbelliferous family, rich in aroma and nutrients, diuretic and antiseptic effect, chewing its leaves can eliminate oral odor, is a natural deodorant. Parsley's small tuft leaves can often be seen on Western food plates, and it is actually related to the "coriander" commonly used in our East Asian cuisine, which is actually a subfamily of celery and belongs to distant relatives, as shown below. But then again, the coriander we use was originally a species brought back from Zhang Qian's mission to the Western Regions during the Western Han Dynasty and from the Mediterranean region of Central Asia and Southern Europe.
Parsley，photo by Aniko Hobel © getty images
(2) Manzanilla: Manzanilla, a variety of Fino Sherry, a specialty of the port of Sanlucar in the Province of Andalusia, Spain, is a dry white wine. In Spain, the purified liquid of chamomile is called "manzanilla". Because of the cool temperature and high humidity of Sanlucar, it contributes to the production of floral yeast, resulting in a fresher, more delicate taste than other varieties of Fino, usually aged for about 5 years, and some types may age longer.
Manzanilla,photo by Alvaro Muñoz Guerra / EyeEm © getty images
2, Murcia
Marinera "Sailor Vest" photo by Miguel Garcia © getty images
Located between Andalusia and Valencia, Murcia (1) boasts almost 300 km of sunny Mediterranean coastline and is known for its spectacular Huerta (vegetable gardens from the Moorish era), always fresh seafood, delicious bumbal rice (2), and paprika made with nora peppers (ñora). As Spain's gastronomic capital for 2020-2021, you'll learn about frito murciano-pisto, stir-fried mixed vegetables, fresh sardines ( sardines ), pastel de carne , fried lemon leaves (3) and acclaimed rice, with game inland and seafood on the coast.
Start with these restaurants in Murcia: "La Pequeña", "El Pasaje de Zabalburu", "Perro Limón", "Sunrise" (Alborada), "Odysseus", led by chef Nazario Cano from Alicante (coastal city of the Valencian Community) (Odiseo) just won a Michelin star rating here. Another top chef from Murcia, Pablo González-Conejero, uses local ingredients to create a delicious marvel at Cabaña Buenavista, a two-Michelin restaurant located on the outskirts of the city.
(1) Murcia: Murcia, the capital and most populous city of the autonomous region of Spain of the same name, is also the seventh largest city in Spain. It is located on the Segura River in the southeast of the Iberian Peninsula. Its climate is hot in summer, mild in winter, with relatively low precipitation, and is known as the "orchard of Europe" due to its long agricultural tradition and the production and export of fruits, vegetables and flowers. It is now mainly a tourist city and a university town, and visitor highlights include the Murcia Cathedral and some Baroque architecture, famous local cuisine, the Holy Week parade and much more. Murcia was founded in 825 by Abd ar-Rahman II, when most of Spain was ruled by the Emirate of Córdoba (a medieval Islamic kingdom on the Iberian Peninsula).
A dreamy sunset over Murcia set against the backdrop of Monteguardo Castle, photo by Nico De Pasquale Photography © getty images
(2) Bangba/Bomb Rice: Arroz Bomba, a short-grain rice variety, mainly grown in eastern Spain and commonly used for paella, originated as an Indian variety and was introduced to the Iberian Peninsula through the Middle East. Because of its higher amylose content, an important feature of it is the ability to absorb two to three times its volume in water without bursting, it maintains its structure well, and it requires more water to be added when cooking than other varieties, hence the name, "Bomb Rice", which is also one of the most expensive varieties of rice in Spain.
(3) Fried lemon leaves: Paparajotes, a typical dish (dessert) during spring celebrations in the Murcia region of Spain, the main ingredient is fresh lemon leaves, covered with a batter made of flour and eggs, fried and sprinkled with powdered sugar and cinnamon. When eaten, the leaves themselves are generally not eaten, and the eater should use his teeth to scrape the fried batter off the leaves, which are only used to give the batter a shape and a slight citrus flavor.
3, Logroño, La Rioja (1) (Logroño, La Rioja)
Winning the 2012 Gastronomic Capital crown proves that La Rioja produces more than just the best wines in Spain. The cuisine of this small northern province is based on a simple, earthy taste, centered on locally grown vegetables (potatoes, cauliflower, asparagus, wild mushrooms), delicious meats are often cooked in the La Rioja way (and stewed with red peppers, garlic, tomatoes and onions), and rich pork products such as blood sausage (Morcilla), smoked sausage (2) (Chorizo) and ham (Jamón).
Try the pintxo bars (Basque tapas) around Calle del Laurel, you can start with a few: Bar Torrecilla, Tastavin, Taberna del Laurel, Bar Soriano, which offers only one tapas, i.e. a mushroom pile, With a shrimp on it), don't miss the Mercado de San Blas market, founded in 1930. Either settle directly in "La Cocina de Ramón" or "Íkaro" (2022 Michelin-starred restaurant) and enjoy their creative seasonal specialties.
(1) La Rioja: La Rioja, an autonomous region in the north-central part of Spain, logroño is the capital of the autonomous region. With a population of just under 320,000, it makes it the least populous autonomous region in Spain. It was occupied by the Romans and Muslim Moors, and after its restoration in the tenth century, it was incorporated into Castilla. La Rioja is best known for its Rioja DO wine region (DO: denominación de origen), which literally means "appellation of origin", but is used to illustrate the meaning of indicating a high-quality appellation of origin, which later developed into the DOP/PDO, a registered trademark of origin protected by the European Union.
Logroño by F.J. Jimenez © getty images at dusk on the Edge of the Epolo River
(2) Smoked sausage: Chorizo, made from coarsely cut pork and pork fat, flavored with garlic, paprika (a type of smoked paprika) and salt. There is usually a pyrante or dulce (sweet) taste classification, depending on the type of pimentón (paprika) used. There are hundreds of regionally styled sausages in Spain, both smoked and non-smoked, some of which may contain herbs or other ingredients. All kinds of sausages are either short or long, or soft or hard, generally speaking, more lean meat is usually eaten directly as an appetizer or snack, while more fatty meat is usually used for cooking. As a rule of thumb, long and thin sausages are sweet, while short sausages are spicy, although this is not always the case.
Rich in Spanish sausage Chorizo, photo by fcafotodigital © getty images
4, Toledo, Castilla-La Mancha (1) (Toledo, Castilla-La Mancha)
Perhaps Toledo's magnificent buildings are more famous, but it is also a gastronomic city in the interior of Spain. Declared a UNESCO Gastronomic Capital in 2016, Castilla-La Mancha conquers the taste buds with its famous Manchego cheese, rich meats, mint stews, and a style of cuisine that uses common ingredients flexibly. Stewed quail, braised lamb (cochifrito), and yakiniku rice (arroz a la toledana) are just classic dishes on Toledo's everyday table, along with a star ingredient, the saffron protected by the La Mancha DO appellation.
Start your gastronomic journey in Toledo from bar Ludeña in the Old Town, El Trébol, El Botero, and continue to an elegant winery restaurant called Adolfo, which is set in a beautiful manor house with views of the entire city, or go in search of the 14th-century old building of Alfileritos 24, It's full of modern Spanish art, with creative cuisine.
(1) Castilla-La Mancha: Castilla-La Mancha, an autonomous region of Spain, toledo is its capital and most important cultural core. The region is mainly the southern half of the plateau within the Iberian Peninsula, and contains most of the catchment areas such as the Tagus and Guadiana rivers, so it is also one of the most sparsely populated areas in Spain, but it is the third largest autonomous region in Spain in terms of area.
Toledo and the Tagus River, photo by Eloi_Omella © getty images
(2) Manchego cheese: Queso de Manchego, is a cheese made from goat milk of the Manchega breed in the La Mancha region of Spain, the usual fermentation time is between 60 days and 2 years, almost all natural products, the only allowed additives are natural rennet or other approved coagulase and salt. Manchego has a solid and compact consistency and buttery texture, often containing small, unevenly distributed pores. Because it is pressed in a basket of grass, the "Z-shaped" pattern on its surface has also become the signature appearance of Manchego cheese. The color of the cheese varies from white to ivory yellow, and the inedible crust varies from yellow to brown beige. It has a unique flavor, good and not too strong, creamy, slightly spicy, and leaves a typical aftertaste of goat's milk. Its designation is protected by the classification system of the Spanish Decree and is granted the status of "Protected Appellations of Origin" (PDO) by the European Union.
Queso Manchego，photo by MEDITERRANEAN © getty images
5, Almeria (1), Andalusia (Almería, Andalucía)
On Spain's sun-drenched Mediterranean coastline, this eastern Andalusian city has earned the title of Gastronomic Capital in 2019 for its traditional and modern cuisine. Almeria's delicious roots come from super fresh seafood, natural fruits and vegetables "on the doorstep", and wonderful "spoon dishes" (platos de cuchara - "spoon dishes"). Tomatoes, prawns and migas (a fried couscous), combined with tropical fruits and Jamón Serrano (Jamón Serrano), made from wild pork from the inland mountains, combine with a wonderful combination of ingredients.
Let's start at the bustling Mercado Central, built in the 1890s, and then jump between tapas bars in Almeria's Old Town, most of which deliver a free tapas after each order, try el Quinto Toro, Casa Puga, Casa Joaquín (Joaquin House), Jovellanos 16 (Khovianos 16). If you're looking for something more creative, try the "Tony García Espacio Garstronómico" (Michelin-starred restaurant) and the high-end Michelin-starred restaurant "La Costa" founded by Chef José Álvarez in El Ejido (a city in the province of Almeria, known for its large number of greenhouses grown and known as the "Plastic Ocean"). (La Costa, meaning coast, beach).
(1) Almería: Almería, the name of the city derived from the city's previous Arabic name meaning "City of Watchtowers", is located on the Mediterranean coast at the southeastern tip of the Autonomous Community of Andalusia, Spain, and is the capital of the province of the same name. Founded in 955 by Caliph Abd al-Rahman III, Almeria became rich during the Islamic era and became a world city throughout the 11th and 12th centuries, with its trade income coming mainly from silk, oil and raisins. In addition, Almeria is also the filming location for many scenes in the famous American drama "Game of Thrones", such as Dorne City, Mirin City, Dothraki Sea (Sea of Grass) and so on.
San Cristobal's ancient city walls, photo by Domingo Leiva © getty images
(2) Serrano Ham: Jamón Serrano, which literally means "ham from a mountain, or a mountain range", is often used as an umbrella for all dry cured hams produced in Spain, distinguishing it from Jamón de York, which is baked or boiled in salt water. However, the most accurate reference would be ham produced by white pigs, or non-Iberian black pigs, which is the most commonly produced and consumed ham series in Spain, and most of the raw white pigs are native breeds or Duroc commercial breeds. Serrano Ham is TSG certified (Traditional Professional Guarantee) in the EU and UK. TSG certification proves that a particular food product objectively has specific characteristics that distinguish it from all other foods in its class and that its raw materials, ingredients or production methods are maintained for at least 30 years.
Serrano Ham Jamón Serrano, photo by MEDITERRANEAN © getty images
6, Burgos (1), Castilla and León (Burgos, Castilla y León)
The rich inland flavours are a treasure of this north-central city, which revolves around locally produced meat products, both cooked and cold: ham (jamón), smoked sausages (chorizo), Spanish-style blood sausage (morcilla, the most famous and widespread is the Burgolas blood sausage Morcilla de Burgos). Then there's Burgos' famous fresh cheese (2), seafood from bay biscay, and a variety of homegrown crops, including lentils, other legumes, tomatoes, apples, peppers and cherries, so it's no wonder that Burgos became Spain's culinary capital in 2013.
Visit the lively Tapas bars in the city centre, such as the "Cervecería Morito" and "La Favorita", or the more creative "El Huerto de Roque" (Roque or Roque, the chess "car"). The traditional Casa Ojeda is famous for its cordero lechal asado - roasted suckling lamb, and in the suburbs of Asador San Lorenzo is also famous for its wood-oven suckling lamb.
(1) Burgos: Burgos, located in the autonomous community of Castile and León in Spain, is the capital of the province of the same name and the most populous municipality, one of the richest cities in Spain, with a GDP higher than the Spanish average. The history of the city dates back to 884 and was founded by Diego Rodríguez Porcelos. The Cathedral of Burgos in the city is a World Heritage Site, and in 2013 Burgos was selected as the "Gastronomy Capital of Spain" and in 2015 by UNESCO as the "City of Gastronomy", and has been part of the Creative Cities Network ever since. (Abbreviated as UCN, a UNESCO project launched in 2004 to promote the recognition that creativity and inter-city cooperation are major factors in urban development, with a network of 295 cities from 90 countries around the world by 2021, including More than a dozen cities in China, including Beijing, Shanghai, Shenzhen, Chengdu and Wuhan.
The Burgos Cathedral, photo by Luis Davilla © getty images
(2) Burgos fresh cheese: Queso de Burgos, a soft and loose white cheese, mostly made of milk whey, can be eaten within a few hours after being carefully prepared. Most of the types of cheese produced in each part of Spain take into account the influence of climatic factors, and in the south, the root cause of the large number of hard cheeses is actually the conversion of milk into another product that is more resistant to storage (because of the growth of bacteria, fresh milk usually lasts no more than one day). However, in Burgos, as a city with a lower temperature, due to its altitude, it is possible to retain this cheese without curing, its effective shelf life is more than 10 days, and thanks to the improvement of the production process, the ultrafiltration procedure before coagulation, it is becoming more and more sterile and can last until about 30 days. It is usually taken with honey, papaya or nuts (known as "Grandpa's Dessert") or salad. Its consumption has increased in recent years because it is a very healthy and natural product with a high protein content.
Burgos cheese Queso de Burgos © Wikipedia
7, Huelva (1), Andalusia (Huelva, Andalucía)
Wedged between Seville and Portugal, the often overlooked Huelva, won the Title of Gastronomic Capital in 2017 with an extremely tasty, unpretentious, seafood-rich menu. Pan-fried cuttlefish, exquisite ham from the Sierra de Aracena, wild mushrooms, white shrimp, fresh fish of the day (especially tuna), and local strawberries are all gifts of nature in Huelva, and a mouth-watering glimpse of the Mercado del Carmen.
Huelva's top restaurants include the tapas paradise "Azabache", and the traditional flavor "Juan José", where there is the most perfect Tortilla (2) (tacos, or Spanish omelets). But the best restaurants in Huelva province are always tucked between the rugged Aracena Mountains, such as "Jesús Carrión" (a creative family-style restaurant founded by the chef of the same name), "Experience by Fuster" (a casual restaurant opened in 2019 by local celebrity chef Javier Fuster), "Restaurante Arrieros" (Restaurante Arrieros, The art of slow-food that takes pork and mushroom ingredients to the extreme), and on the shores of the Atlantic Ocean, costa de la Luz (Spain's resort, literally "coast of light"), try the Rufino restaurant on Cristina Island, or the Hermanos Moreno.
The famous local chef Xanty Elías, who runs the "Akantum" restaurant, puts Huelva's cuisine on Spain's dining map and earns Huelva its first Michelin star (acánthum, founded in 2011, and later decided to end this adventure to start a new project during the 2021 Covid-19 pandemic). After 2021, Xandy founded the restaurant "Finca Alfoliz" on the outskirts of Huelva, a restaurant in nature that continues Xandy's gastronomic dreams with a character in defence of sustainability.
(1) Huelva: Huelva, (first insert a small tip: that is, the Spanish H does not participate in pronunciation, no matter where it is in the word, this is true among the various languages of the Romance language family, such as French, Italian, etc.). Huelva is a city in southwestern Spain, located between the mouths of two rivers (Odiel and Tinto, Río Odiel y Río Tinto), and is a good natural port. Huelva is also home to Recreativo de Huelva, the oldest football club in Spain. According to archaeological research, the city should have been first established by the Phoenicians in the 9th century BC.
Ermita del Rocío at dusk, Hermitage of El Rossio at dusk, photo by Westend61 © getty images
(2) Tortilla: Tortilla, which is a diet that cannot be ignored in Spain and the Latin American world, but it has different manifestations between the Spanish mainland and the Spanish colonial countries, and even in Spain itself, it is not actually made of corn, but a potato omelet (such as in Figure 1 below). To put it bluntly, the core of tortilla is actually the pasta, except that in Spain this pasta is made of wheat flour, while in Central America, the Caribbean and South America, it is made of corn flour, or corn flour with wheat flour. Most people know tortilla as the Mexican style of Figure 2 below, in fact, that kind is called tacos, generally translated as tacos, it and tortilla are two things, but it is clear that there is a relationship of inheritance and change between the two.
Picture 1: Spanish style tortilla, Spanish potato omelet, photo by Lauri Patterson © getty images
Figure 2: Mexican Tacos, Mexican-style tacos, photo by Arx0nt © getty images
8, Vitoria-Gasteiz, Basque Country
Crowned "City of Gastronomy" in 2014, the lesser-known capital of the Basque Country combines gastronomy with a lively old town full of art and attractions. Here, it's all about fresh Basque ingredients (from the Queso de Idiazábal cheese of Idiazabar to wild mushrooms to the fresh trout in the river), and the irresistible blend of traditional flavors and forward-looking creativity.
Experience a variety of gourmet bars at the Mercado de Abastos, savour Rioja Alavesa (basque wine region) at the Plaza de la Virgen Blanca, or go straight to pintxos. The award-winning Sagartoki, the creative Toloño, the vocal "PerretxiCo" bar, and the Andalusian-inspired El Tabanko are always somewhat beloved; El Clarete attracts visitors with its original seasonal menu; El Portalón serves traditional cuisine in a 15th-century manor house.
(1) Basque Country: Basque Country, known in Spanish as País Vasco, Victoria-Gastez is the capital of the autonomous community, the Basque Country is one of the regions with the strongest sense of independence in Spain, the Basque nation is traditionally a pastoralist in the Pyrenees, their language is the only non-Indo-European language language in Western European countries, and the costumes and customs are not the same as those of Western European countries. However, this small people showed strong cohesion, never willing to accept foreign domination and brave and good at war, the Basques had successfully resisted the invasion of powerful enemies (including Romans, Visigoths and Moors) many times in history, and in the era of Franco's dictatorship, there was an underground resistance group "ETA", which fought for the complete independence of the Basque and fought armed struggle, and was once considered a terrorist organization in Spain, and was officially disbanded in May 2018. However, the economy of the Basque Country is a leader in the entire Spanish region as well as in the european union countries, with a well-developed industry and financial sector, and the prestigious Spanish Exchange Bank (BBVA) is located here.
San Sebastian, a tourist destination in the Basque Country, photo by Eloi_Omella © getty images
(2) Pintxo (plural Pintxos): Pinchos, Basque for pintxos, also written pinchos. The form of expression is a small piece of bread, put some ingredients, and then fixed with a toothpick, you can also understand it as our "skewers", in addition, this form is actually a tapas version of tapas in most parts of Spain, so it can be seen how much the Spaniards like this tapas form of dining. (p.s. Wonder if Japanese sushi was inspired by Tapas?) ）
Photo by MeidaProduction © getty images
9, León (1), Castilla y León
Although similar to Burgos' gastronomic style, the variety of mouth-watering cuisines still helped Leon win the title of Capital of Gastronomy in 2018. Outstanding ingredients include Cecina de León ,a ham-like smoked beef slice with PGI status – a protected appellation of origin), the sharp-tasting Queso de Valdeón (2) fermented in the mountains of the distant Picos de Europa region, and red wines from two grape regions in the province. León's awe-inspiring old town of Barrio Húmedo is also one of the liveliest tapas centers in Spain, and you should definitely try the following tapas restaurants: "Camarote Madrid", "La Trébede", "Ezequiel", "Racimo de Oro". If you want to discover the exquisite cuisine of León, "Cocinandos" is the city's first Michelin-starred restaurant.
(1) León: León, the capital of the province of León in the Autonomous Community of Castile and León, Spain, was first established in the 1st century BC by the Roman legion Legio VI Victrix, which was founded during the Cantabrian War (B.C. 29-19) served under Caesar Augustus, the final phase of the Roman conquest of Spain. León has its own language, which is of direct Latin origin and developed in the Middle Ages, but today it is listed by UNESCO as a seriously endangered language, and is currently known and spoken only by a very small number of elderly people living in the mountains of the northern province of León.
Among the wide range of León cuisines, the following dishes are the most representative: cecina (cured, smoked beef), morcilla (blood sausage), botillo (pork intestines stuffed with meat in one dish), garlic soup, el cocido leonés (mixed cooking of meat with vegetables and chickpeas), in addition to the unique style of drinks in the León region, such as people often go to drink a few cups and will say "un corto" This is a very small beer, "una caña" Probably half a pint of beer, or an "un vino" glass of wine, or a small glass of orange soda "butano", makes one feel that their diet is light and Buddhist.
Cathedral of León at sunset, photo by Nestor Rodan © getty images
(2) Waldón cheese: Queso de Valdeón is a blue-grained cheese from the Posada de Valdeón valley in the northeastern province of León, Spain, where cheese production dates back to pre-Roman times, when goat milk was used as raw material. In the 19th century, cheese production was one of the main occupations in the region. As the name suggests, blue cheese is a cyan or blue pattern formed by penicillium mold in cheese, wrapped in sycamore maple or chestnut leaves before being put on the market. Due to the relatively high degree of fermentation, its rich smell and taste are not acceptable to everyone, and only those who are loyal lovers of cheese can appreciate its value.
Waldón cheese with olives, photo by Westend61 © getty images
Where Waldón cheese is produced: Posada de Valdeón, a fairytale valley town, photo by Machovaada © Wikipedia
10, Menorca (1), Balearic Islands
Awarded the 2022 European Region of Gastronomy, the beach-fringed island of Menorca is an inspiration for Spanish cuisine. Local fresh ingredients and the principles of sustainability have been at the heart of Menorca cuisine for centuries. From handmade Maon cheese (2) (Queso de Mahón), to the rise of vintage wine. Explore the inspiring gastronomic scene at Cómete Menorca, a guided tour site in Menorca, or visit the fresh markets of Ciutadella and Maó, then visit "Ciutadella's Mon", a restaurant created by Michelin-starred chef Philip Euphreu Felip Llufriu), "Torralbenc", Luxuriously renovated from a farm), and the lively "Forks" (Ses Forquilles, Catalan for The Forks) in the town of Maior.
(1) Menorca: Menorca, originally meaning "smaller island" in Latin (compared to Mallorca, which is adjacent to mallorca), is one of the islands of the Balearic Archipelago in the Mediterranean Sea, belonging to Spain, and the two official languages are Catalan in Catalan and Español in Spanish. The island is famous for its megalithic stone monuments, which indicate very early prehistoric human activity. Some of the earliest cultures on Menorca were influenced by other Mediterranean cultures, such as the ancient Greek Minoan civilization of Crete. In Menorca, lingering British influences can be seen in local tastes of gin. During the festival, gin is mixed with lemonade (or bitter lemon) to make a golden liquid called Pomada, which comes not from grain alcohol but from wine alcohol, making it more similar to brandy, which has a geographical identity to protect PGI.
Fornells Bay in northern Menorca, photo by Westend61 © getty images
(2) Maon cheese: Queso de Mahón, is a white cheese made of milk with textures from soft to hard. Named after the town of Maó on the island of Menorca on the Spanish Mediterranean coast. Menorca is famous in Europe for its cheese production and is one of the most respected dairy factories in Europe. In general, mahon cheese is a buttery texture with a slightly salty and faint aroma (sweet and nutty aroma), but sometimes slightly salty, in part because the grass that cows eat contains sea salt. The maun cheese rind is usually orange because the rind is wiped with butter or chili oil. When it reaches maturity (about 10 months), it tends to have small malformed pores and has a certain granularity. In 1985, Mahon cheese received "DO certification" (protected appellation of origin, Denominación de Origen)
Orange peeled Maron cheese, Queso de Mahón, photo by Johnson, Hugh © getty images
11, Cáceres (1), Extremadura
Bordering Portugal, Estremadura, which is rarely visited by tourists, produces the most valuable ham in Spain: Jamón Ibérico, while the monument-ridden city of Cáceres is a magical city to taste (Cáceres won the title of Gastronomic Capital in 2015). As if traveling back in the Middle Ages, Cáceres is a UNESCO World Heritage City, and together with the delights are nothing more than those classic delicacies: handmade Torta del Casar (2), local Morcilla (Blood Sausage Sausage), Pimentón de La Vera (smoked and dried oak, protected by PDO), grilled meats, Honey from the Mountains of Extremadura, as well as cherries from the town of Jerte.
Tucked away among Renaissance palaces, helmed by chef Toño Pérez, Atrio is one of the most inspiring and sustainable restaurants in Spain. Other temptations of Cáceres include: the creative restaurant "La Cacharrería", the traditional cuisine restaurant "Alma del Sabor", the innovative classic restaurant "La Tahona", and the fashionable restaurant "Tapería Yuste" (a monastery in Cáceres, where the famous legendary Emperor Charles V of the Holy Roman Empire abdicated and lived before his death. During his reign, he approved the conquest of the Aztec and Inca Empires by colonists such as Hernán Cortés and Francisco Pizarro, leading Spain on the path of colonial expansion, and before Britain became the "Empire of the Sun Never Sets", the true owner of the name, who also funded the expedition of Fernando de Magallanes, and also had the responsibility of leading Europe against the Ottoman Empire of Turkey.
(1) Cáceres: Cáceres, is a city in the autonomous community of Extremadura in Spain, it is the capital and most populous municipality of the province of Cáceres, the city dates back to 25 BC and was founded by the Romans. Cáceres is the largest in Spain in terms of footprint, at about 1,750 square kilometers (slightly less than the size of our city of Shenzhen - 1,950 square kilometers). In 1986, Cáceres was declared a UNESCO World Heritage City for its blend of Roman, Moorish, Nord-Gothic and Italian Renaissance architecture, and thirty islamic towers still stand in the city today, the most famous of which is Torre de Bujaco.
The Buhac Tower (the rectangular building on the left), which appeared in the seventh episode of Season 3 of Game of Thrones, photo by Alonso de Mendoza © Wikipedia
(2) Torta del Casar: Torta del Casar is a cheese made from goat's milk in the Extremadura region of Spain, named after its city of origin, Casar de Cáceres. Because the ingredients found in the stamens of cardamom are used as coagulants, the cheese, which was originally rich and slightly salty, adds a subtle bitterness. It is fermented for at least 60 days, and the fully ripe cheese has a creamy consistency in the center, traditionally eaten by cutting the top and scooping out the inside. In 1999, it was given a Protected Appellation of Origin (PDO), which not only regulates the place of production, but also stipulates that it can only be made from sheep's milk that produces merino wool. These breeds of sheep produce very little milk, requiring 20 sheep's goat's milk to make 1 kg of Tortta del Casar cheese, so this cheese is also significantly different from most other goat milk cheeses made from goat milk.
Merino wool: Merino, is a very fine wool, it is a breed of sheep cultivated by the Spaniards in the late Middle Ages, for centuries has maintained a Spanish monopoly status, the export of this breed is strictly not allowed, smuggling in violation of the law can be punished with up to death. Later, in the eighteenth century, the sheep breed slowly spread to France, and the French developed the breed into Rambouillet (In French: Rambouillet, the famous last monarch Louis XVI bought more than 300 merino sheep from his cousin Charles III of Spain), and then to Hungary, the Netherlands, Prussia, Saxony and Sweden, and later to many parts of the world including South Africa, Australia and New Zealand.
Cut from the top for edible, creamy tortta del Casar, photo by MollySVH © Wikipedia
The little-known 11 Spanish gastronomic capitals have come to an end, but the world's gastronomic journey is endless, and among all kinds of creatures on the earth, only human beings have evolved their own food into an art, and continue to progress, so that it not only satisfies the sense of taste, but also extends to a series of sensory satisfaction such as sight, touch, and even hearing. Welcome friends to continue to pay attention to the "Cultural And Cultural History", let us explore and move forward together in the two themes of tourism and food.