Its privileged geographical location gives this Autonomous Community a great variety of products and versatility in its dishes. And it is that, although it is a small region in the north of Spain, the gastronomy of Cantabria is characterized by quality and richness. The wide range of typical foods makes it one of the strategic points of the national cuisine. Do you want to know which are the most popular dishes in this area? Next, we present the best recipes with a taste of the sea and mountains, maintaining the tradition.
Characteristics of the gastronomy of Cantabria
The cuisine of this area of Spain has as its main point its traditionality, characterized by the excellent quality of its raw materials. This is so because Cantabria has a privileged geographical location, where the sea and the mountains coexist to provide its cuisine with top quality products.
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Thanks to this, the gastronomy of Cantabria is based on both traditional stews and easy recipes to make as in elaborations complex and avant-garde. Another important point of Cantabrian cuisine is that it has a great versatility, It can offer both fish and seafood from the Cantabrian Sea as well as high quality meats. And not only that, you can also find exquisite cheese and delicious desserts.
The best recipes
Knowing that the gastronomy of Cantabria It covers a multitude of products, all of them of good quality, it is time to know the best recipes of your kitchen. You should know that all the foods used are raw materials from the area. This makes them have a spectacular flavor and immense quality.
Anchovies from Santoña
In this authentic delicacy for the gastronomy of Cantabria. In fact, thanks to its excellent quality these anchovies they have become famous far from our country. They are made in a way artisan in the town of Santoña. And after a long and laborious process they are preserved in olive oil. But, although those of Santoña are the best known, there are also other towns such as Colindres, Laredo and Castro that are dedicated to the elaboration and preservation of anchovy.
Mountain stew and lebaniego
On one side is the Mountain stew, typical of the area of Cabuérniga Valley, which is made with white beans, collard greens and compango (a variety of sausages). But you must bear in mind that it is not a light dish, so do not try to consume it if you do not have a completely empty stomach. On the other hand, the lebaniego stew It is typical of the area of Liebana, As its name indicates. Its ingredients are chickpeas from Potes, potato and compango. Due to its strength, the stew is usually consumed as a single dish, although there are still brave people who dare to ask for the second dish.
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squid rings
These are the squid a la romana that you already know, with the only difference that in Cantabria they are known as squid. They are the most typical aperitif of Cantabria, perfect to accompany a good wine or a beer in your trusted bar. It is a high quality product and its flavor makes it a must-try food if you visit the Cantabrian area of the Peninsula.
Other great products
Although the three previous recipes are the most famous of the gastronomy of Cantabria, there are other noteworthy products. The great variety of fish that exists in this Autonomous Community provides a wide choice when it comes to tasting them. In the menu of all the restaurants in the area you can find: casserole sandwiches, maganos onions o hake in green sauce. As you have seen, the wide catalog of fish seems to never end.
But, not only for fish and seafood this gastronomy stands out. Meat has become one of the delicacies of the area and its flavor and power is known to all. In Cantabria, the beef, but also the meat of lamb, wild boar, deer and suckling lamb. Although the special mention goes to the veal, especially for its autochthonous breed, the Tudanca cow.
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The best cheeses
The excellent quality of milk and all its derivatives makes it a main point of the gastronomy of Cantabria be their cheese. In fact, this autonomous community has three Denominations of Origin for this product. First, Cantabrian cheese, a soft product that is made with Friesian cow's milk, although it is originally from the Pas valley.
Furthermore, the Picón Bejes-Tresviso cheese, typical of the Picos de Europa, and made with cow, goat and sheep milk that is matured in natural caves. And, last but not least, the «quesucos »from Liébana, soft and tender cheeses, characterized by their small size and mild flavor. In addition, they can be made with a mixture of cow, sheep or goat milk.
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Desserts
And is that the versatility of the gastronomy of Cantabria it does not end here. His assorted desserts it is also very wide. In addition, its elaboration with the raw materials of the area provides a special flavor to all the elaborations.
Among the most outstanding desserts in the area we can choose the rub your pasiegos, originating in Valle del Pas, which are a variant of the classic cupcake, but in this case, made with butter. Although another option could be cheesy, which take various forms depending on the region where you find it. They are also known as Unquera ties.
Have you tried any of these delicious recipes? The careful treatment of raw materials and the flavor of their recipes make the gastronomy of Cantabria in one of the richest in the country. From here we encourage you to taste some of them so that you can see first-hand all their qualities.
